Kimchi Jjigae (Kimchi Stew) — 20-Minute, One-Pot Pork Belly + Tofu скачать в хорошем качестве

Kimchi Jjigae (Kimchi Stew) — 20-Minute, One-Pot Pork Belly + Tofu

Make Kimchi Jjigae (Korean kimchi stew) the fast, flavour-deep way: render pork belly, toast well-fermented kimchi in its fat, cook with gochujang + gochugaru, then brighten at the end with kimchi brine. Finish with silken tofu and scallions for a 20-minute, one-pot stew that’s rich, spicy, and clean—not greasy. (Vegetarian option: skip pork; keep the same method for depth and finish with brine for brightness.) Includes tips on fat-skimming, why we sauté kimchi, and an anchovy-paste “dashi” shortcut. 0:00 - Intro 0:27 - Searing the Pork Belly Slices 2:00 - Removing Excess Fat 2:06 - Adding the Kimchi in Two Stages 3:02 - Adding More Umami 3:27 - Adding Gochujang (Korean Fermented Red Chilli Paste) 3:45 - Adding Gochugaru (Korean Red Pepper Powder) 3:53 - Why Adding Water Before Onion 4:04 - Slicing the Onion 4:26 - Adding the Kimchi Brine For Acidity & Brightness 5:16 - Finishing with Silken Tofu 5:29 - Serving & Garnishing Kimchi Jjigae is probably the easiest tasty dish one could make (unless you’re making kimchi from scratch). The traditional Korean staple of fermented napa cabbage has done all the hard work for us. All we need to do is to not mess it up. I say that because I did. The first time I cooked this dish for a Korean-American friend of mine, I pulled out all the stops. I cooked the pork belly sous vide. I made a dashi infused with roasted pork bones. I am sure I did some other stupid things that I no longer remember. Did I make the dish better? Probably not. What I definitely did was I took away one of the most incredible aspects of the dish - the simplicity of preparation. You can, and you should, cook it from start to finish in 30 minutes. Yet, it has so much complexity. It’s savoury, spicy yet bright and acidic. No wonder it’s such a popular hangover cure. Like most of my recipes, this is by no means authentic. It’s how I like to enjoy it. There are two things I do that are not in most recipes I read. First, I like to utilise the kimchi in two stages. I sauté the kimchi with the pork belly until it’s almost browned to develop a deeper flavour profile. This, of course, through evaporation, will remove some of the brightness and acidity one would normally associate with kimchi. I offset this by saving the kimchi brine on the side for the very last minute, when the stove is off, so I can add back as much fresh brightness as I wish. I find with this method, you have more control over this wonderful flavour beast. Secondly, like many of my stew recipes, I like to add salted anchovy purée, something you can find in most Italian shops. This achieves a very similar effect to adding a dashi stock, without the need for an extra pot. Of course, you can replace this with dashi or just use water. If you want a vegetarian version of the dish, simply skip the pork and anchovy purée and add a lot more silken tofu. It’ll be equally amazing. Ingredients Pork Belly - about 300 g, sliced Store bought kimchi - 500 g Silken tofu Gochujang (Korean fermented red chilli paste) - to taste Gochugaru (Korean red pepper powder) - to taste Salted anchovy purée - 1 tablespoon Scallion - 1, thinly sliced Onion - 1, thinly sliced Vegetable oil Salt - to taste Water - about 1 litre Directions 1. Add vegetable oil to a pot at medium high heat (induction 7.5) and add the pork belly. Try to form one layer for even browning. The pork belly slices will release their moisture before they start to brown, so take your time. 2. Squeeze most of the liquid from your kimchi and save them on the side. Once the pork belly slices are browned, add the kimchi and stir. Cook until the kimchi is slightly browned. 3. Add the Gochujang and Gochugaru to taste. If this is your first time making this dish, I would recommend being on the safe side. 4. Add water and bring the pot to a boil. Add the thinly sliced onions and cook on medium heat (induction 5.5) with the lid on for about 10 minutes. 5. Switch the stove to low heat (induction 2) and add the reserved kimchi liquid to taste. Break up the silken tofu and add as much to the pot as desired. 6. Serve hot and garnish with the thinly sliced scallion. ____ Follow us on Instagram:   / w2kitchn   #W2Kitchen #kimchijjigae #koreanfood