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    © 2017 The Table

    Jinju Kimchi JJigae

    Ingredients

    Makes 1 pot

     

    Meat

    3 roughly sliced pork belly strips

     

    Produce

    ½ sliced leek

    2 sliced chili peppers

    7 sliced brown mushrooms

    ½ chopped onion

    5 minced garlic cloves

     

    Baking & Spices

    ½ tbsp red pepper paste

    1 tsp salt

    1 tsp black pepper

     

    Refrigerated

    2 cups chopped Kimchi

    1 package firm tofu diced

    1.5 litre vegetable broth

     

    Condiments

    2 tbsp soy sauce

     

    Oils & Vinegars

    2 tbsp sesame oil

    ½ tbsp vegetable oil

     

    Directions

    1. Marinate pork slices in 1 tbsp soy sauce, 1 tbsp sesame oil, ½ tsp salt, ½ tsp pepper and 2 minced garlic cloves for 15 min. Distribute the marinade evenly, don’t be scared to use your hands :)

    2. Heat up the pot on a medium high heat with 1 tbsp sesame oil and ½ tbsp vegetable oil.

    3. Once the oil is hot, put the pork and 2 garlic cloves in, and stir fry until the pork turns white.

    4. Put the chopped Kimchi and red pepper paste in and pan fry for 5 min.

    5. Turn up the heat to maximum, adding the vegetable broth. Bring to boil.

    6. Let it boil for 5 min, scooping out the oil that appears on the surface.

    7. Turn the heat down to medium, leave cooking for another 5 min.  

    8. Toss in the leek, mushrooms, tofu, onion, chili pepper and leftover garlic. Turn up the heat to max again and let the pot boil for 5 min.

    9. Turn the heat down to medium low, put the lid on and let it simmer for additional 5 min.

    10. Turn off the stove and let the pot sit with lid on for about 30 min.*

    Tips

    *You can eat it right away of course, but we prefer to let it sit for a bit (it only gets yummier!). In Korea we would usually set up the table and prepare more side dishes in the meantime.