Recipe: Tasty Kimchi Jjigae Freestyle

Kimchi Jjigae Freestyle. See recipes for Kimchi Jjigae Freestyle, Kimchi Jjigae, Sundubu-jjigae too. SYRAH / GRENACHE NOIR / MOURVÉDRE / CARIGNAN. You can find Cassis, licorice, dark chocolate and black cracked pepper notes in this juicy and opulent wine.

Kimchi jjigae (김치찌개): a major staple of Korean food is spicy soup, and kimchi jjigae is about as standard as it gets. Kimchi jjigae is a stew made by boiling kimchi in a pot and adding spices and other ingredients.. Phoenix boasts with the title of best freestyle hill in Korea. You can have Kimchi Jjigae Freestyle using 9 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Kimchi Jjigae Freestyle

1. It's 500 g of Kimchi.
2. It's 500 g to 1 kg of pork belly (depends on the size of the cuts).
3. Prepare To taste of Tofu (depends on preference).
4. You need To taste of Chili paste.
5. It's As needed of Oil.
6. You need To taste of Mushrooms.
7. It's To taste of Sugar.
8. Prepare As needed of Water.
9. Prepare of Chili powder (optional).

Even though Korean mountains might be smaller than their. If the meal ends with tang (탕) or jjigae (찌개) you know that it's going to come in watery and boiling hot. Start your winter Korean food journey with kimchi jjigae (김치찌개) a classic stew made with kimchi, dubu jjigae (두부찌개) similar but with tofu (soon or 순 means soft so soondubu jjigae is the softer kind). I made kimchi for the first time this evening for my boyfriend's birthday next week (such a winner).

Kimchi Jjigae Freestyle instructions

1. Put a bit of oil on the pan, about 2-3 tbsp. After the oils heats up, put the kimchi in and stir..
2. After few minutes, add the kimchi water (that's the liquid that comes with the kimchi) and add a bit of water and let it boil..
3. Once it's boiling, add the pork belly (you can cut it, depending on how big you want)..
4. Add the mushrooms (it can be sliced or not, and the type can change depending on want mushroom you like, but careful since it can change the flavor)..
5. Add the chili paste and sugar, this is to taste since you might want to make it more spicy or a bit sweet. You can also add some chili powder..
6. Lastly add the tofu, you can cut it into slices or cubes and the amount depends on how much meat you added. It should be a little bit lesser that the meat, but you can change it if you like tofu. 😅.
7. Let the soup simmer for a few minutes, about 5-10mins..
8. Remove from the stove and enjoy your very own kimchi soup ❤️.
   

However I can't leave it in the fridge or he'll see/smell it so I've left it in the basement. I went pescatarian many years ago, and kimchi-jjigae was a favourite of mine since long before. Obviously the kimchi posed no problem, but traditionally, kimchi-jjigae contains meat. I'm also a big fan of tofu, and I particularly like the combination of kimchi with tofu. Thus, this recipe is my attempt at creating something similar which I can.