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Okendo: Rated Excellent - 4.8 out of 5
SLURP RECIPE
35mins
easy
Servings: 4
Kimchi Jigae
35mins
easy
Servings: 4
Ingredients
- 250g roasted pork belly
- 1 tbsp Chinese rice wine
- 1 cup kimchi
- 1 tbsp gochujang
- 1 tbsp sugar
- 3 tbsp kimchi juice
- 150g firm tofu
- 4 portions white rice
- 1 spring onion
- 648g (2 pouches) Borough Broth Free-Range Organic Chicken Bone Broth
Regular price
£6.15
Regular price
Sale price
£6.15
Unit price
/
per
Instructions
- Slice the roasted pork belly into 1cm thick bitesize chunks and marinade in a drizzle of Chinese rice wine for 15 minutes.
- Add the pork belly, chopped kimchi, gochujang and chicken broth into a saucepan. Bring to the boil then simmer on medium-low heat for 15 minutes.
- Slice the tofu into bite-size pieces and add to the stew, pushing down to ensure the tofu soaks up the stew.
- After a few minutes, add the sugar and a little juice retained from the fermented kimchi, then switch the heat off.
- Serve the kimchi jjigae over a bowl of white rice with a garnish of spring onion.
