Kimchi Jjigae (Stew)
1/4 of a well-kept cabbage kimchi, 150g of pork belly, 1 leek, 30g of courgette, 1/2 of an onion, 4 cups of anchovy broth, 1/2 cup of kimchi juice, salt·ground black pepper
Sauce for the stew: 1 tbsp of Chilli powder·tuna extract·minced garlic·cooking wine·sugar each, 1 tsp of sesame oil
1 Remove additional sauce from the kimchi and cut into 2cm slices, while leaving the (sauce) juice from it elsewhere.
2 Slice the porl belly into 3cm pieces and add salt, ground black pepper and kimchi (sauce) juice and mix well.
3 Julienne the onion and the leek and slice the courgette into thin slices.
4 Place the sauce, pork belly and kimchi into a pot and bring to boil.
5 Once the kimchi and pork belly become cooked, add the onion and the anchovy broth.
6 After cooking for a bit, add the leek and courgette slices and continue to boil.
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[2010-03-07 16:22 Input / 2010-04-06 10:39 Modify]
Article source: Seoul Metropolitan Government Tourism Division
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