Kimchi jjigae
 
Kimchi jjigae
 

Kimchi jjigae

55mins
medium
Servings: 4

This fiery, comforting Kimchi Jjigae is our take on a Korean classic, made extra special with the bold, tangy kick of The Cultured Collective’s small-batch kimchi (a long-time favourite of ours). Simmered with our rich organic Chicken Bone Broth, tofu, and gochujang, it’s deeply savoury, slightly spicy, and packed with gut-loving goodness.

Ingredients

  • 240g skinless pork belly chunks
  • 1.5 tbsp mirin
  • 1/2 tsp black pepper
  • 150g kimchi (we use Cultured Collective)
  • 1/2 small brown onion
  • 1 stalk spring onions
  • 4 shiitake mushrooms
  • 200g firm tofu
  • 1.5 tbsp chilli flakes
  • 1.5 tbsp soy sauce
  • 1 tsp gochujang
  • 2 cloves garlic
  • 1 pouch Borough Broth Free-Range Chicken Bone Broth
Free-Range Organic Chicken Bone Broth
£6.15
£6.15

Instructions

  1. Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins
  2. Cook the kimchi in a pan until soft
  3. Place the marinated meat at the bottom of the pot. Add all the other ingredients—kimchi, onion, mushrooms, tofu, water, and the base sauce—into the pot, except for the green onion
  4. Bring the pot to a boil over medium-high heat. Once boiling, lower the heat to medium and continue cooking until the meat is completely cooked through, which should take about 10 to 15 minutes and stir occasionaly
  5. When the meat is done, add the green onion, give it a final gentle mix, and turn off the heat
  6. We like to serve ours with a bowl of rice