Servings = 4
10 dried anchovies
200g daikon radish
1 sprig of leek
2 cloves of garlic
1 piece of dried kelp (5 x 10 cm size)
1 cheongyang chilli (Korean spicy chilli)
1 liter of water
600g sour kimchi
1 sprig of leek (white part)
200g pork belly (replace with pork neck for less fat)
1/2 teaspoon mirin
A pinch of salt
A pinch of pepper
A few drops of ginger juice
2 tablespoons cooking oil
10g ground garlic
25g chilli powder
A pinch of sugar
1 teaspoon gochujang
To make the broth, remove the head and the insides of the dried anchovies and sauté in a dry pan for 5 minutes over low heat. This will remove the fish smell.
Cut the daikon radish and leek and crush the garlic with the blade of your knife.
Remove the stem of the cheongyang chillies and cut into 3 equal-sized pieces.
Wipe the dried kelp with a wet towel to remove any impurities. Boil all the broth ingredients in a pot of water. Remove the kelp when the water begins to boil and cook for an additional 15 minutes.
Strain the broth.
Cut the kimchi into small pieces and julienne the onion.
Slice the leek into small circles (2 mm thick).
Cut the tofu into long slices
Cut the pork into thin slices and season with mirin, salt, pepper, and ginger juice.
Drizzle some cooking oil in a pot and sauté the seasoned pork and ground garlic.
When the meat is slightly cooked, add the kimchi, chilli powder, sugar, and gochujang.
Cook until the kimchi turns soﬅ.
Add the broth into the pot and cook over high heat.
When it begins to boil, reduce heat to medium and cook for an additional 15 minutes.
Add the tofu last and keep over medium heat until the tofu is cooked.
Turn oﬀ the heat and garnish with the sliced leek.
Tip: You can make kimchi jjigae with only the pork, kimchi, and water, but cooking with a broth made with dried anchovies, dried kelp, and vegetables will result in a richer stew.
Add the kimchi juice for even more flavor.
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