International•comfort
Kimchi Jjigae (Kimchi Stew)
DIY: $2.54 (for 1 serving)Dine out: $10~15 (in Singapore), $6~9 (Korea)
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup kimchi (200g) ($0.816)
- 120 ml kimchi brine
- 150 g pork belly (bite-size) ($2)
- 1 packet firm tofu (300g, sliced) ($0.95)
- ½ yellow onion (sliced) ($0.114)
- 2 cloves garlic (minced) ($0.056)
- 2 stalks spring onion (chopped) ($0.20)
- 2 tbsp oil ($0.234)
- 5 tsp hot pepper paste ($0.333)
- 4 tsp hot pepper flakes ($0.264)
- 3 tsp salt ($0.085)
- 4 tsp sugar ($0.025)
- 800 ml water
Instructions
- 1
In a pot, heat 2 tbsp of oil over medium fire. Add garlic, onions and pork belly into pot and stir-fry until pork is no longer pink. Then add kimchi (without brine if you prefer) and fry for a while.
- 2
Add kimchi brine (if you haven't already), 800ml of water, salt, sugar, hot pepper paste and hot pepper flakes into pot, and stir well. Bring liquid to a boil. You can also add some sesame oil if you prefer.
- 3
Finally, add tofu and spring onions, and cook for a minute before serving.