My first authentic Korean food experience was in 1997 when I first met M. This was about the time when E started dating him. Since then, I have been exposed to many wonderful Korean dishes. Pajeon, kimchi jjigae, sundubu jjigae, to name a few (I’m a big soup/stew fan!). Several years ago, I decided to make my at-home version of kimchi jjigae. I think I have come up with a version I’m satisfied with. A warning —this is pretty spicy. I mean BTS (Burning Tonkomong Sensation) spicy. 😀
- 1 large onion, cubed about 1″ thick
- 1/2 teaspoon of cooking oil
- 7 slices of black pork belly, cut about 2″ wide (you can also use regular sliced pork belly. I got this at my local Korean market)
- 1 1/2 tablespoons of hot pepper paste (I got this at my local Korean Market)
- 2 cups of kimchi, roughly chopped (you can use fresh or really fermented kimchi –add some kimchi juice to the pot if you have it)
- 3 cups of water
- 1 package of soft tofu, cut in half and sliced about 1/2″ thick
- 1 jalapeno pepper, sliced about 1/4″ thick
- 3 scallions, cut 1″ long
In a 3 or 4 quart pot over medium high heat, add onions and cooking oil. Cook for 3-4 minutes and then add your pork belly. Cook until you see some browning. Then add the hot pepper paste and kimchi. Stir it around and cook for 4-5 minutes. Add water, tofu and jalapeno peppers. Let the pot come to a bubble and then turn down the heat to low and let the stew simmer for 30-45 minutes. Add scallions and serve this with a side of rice.
* Please note when chopping your kimchi, it will stain your cutting board.