Kimchi Jjigae (Kimchi Stew)

Ingredients · for 3 (scales to your household)

• 180 g pork belly $2.97
• 1 tbsp mirin $0.17
• 1/4 tsp black pepper $0.03
• 3/4 cup aged kimchi $2.61
• 30 g brown onion $0.16
• 1 stalk green onion $0.28
• 50 g shiitake mushrooms $0.54
• 150 g firm tofu $1.25
• 1 cup water $0.00
• 1 tbsp gochugaru $0.14
• 1 tbsp soy sauce $0.17
• 1 tsp gochujang $0.08
• 1/4 tsp garlic $0.00

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Marinate the cubed pork belly with the mirin and a little black pepper for about 15 minutes.
2. Stir together the jjigae base: gochugaru, soy sauce, gochujang, minced garlic and black pepper.
3. Cook the cubed kimchi in a skillet until it softens.
4. Lay the marinated pork in the bottom of a pot, then add the kimchi, onion, mushrooms, tofu, water and the base sauce.
5. Bring to a boil over medium-high heat, then lower to medium and simmer 10 to 15 minutes until the pork is cooked, stirring gently to blend the sauce.
6. Add the sliced green onion, stir once, and serve hot with rice.

Per serving