Kimchi Jjigae | Recipes | Borough Broth

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Kimchi Jjigae

Kimchi Jjigae

Charlotte Hu

Written by
Charlotte Hu

Serves: 4

Ingredients:

250g roasted pork belly

1 tablespoon Chinese rice wine

1 cup kimchi

1 tablespoon gochujang

2 pouches (648g) Borough Broth Co Free-Range Organic Chicken Bone Broth

1 tablespoon sugar

3 tablespoons kimchi juice 

150g firm tofu

white rice

1 spring onion

Method:

  1. Slice the roasted pork belly into 1cm thick bitesize chunks and marinade in a drizzle of Chinese rice wine for 15 minutes.
  2. Add the pork belly, chopped kimchi, gochujang and chicken broth into a saucepan. Bring to the boil then simmer on medium-low heat for 15 minutes.
  3. Slice the tofu into bite-size pieces and add to the stew, pushing down to ensure the tofu soaks up the stew.
  4. After a few minutes, add the sugar and a little juice retained from the fermented kimchi, then switch the heat off.
  5. Serve the kimchi jjigae over a bowl of white rice with a garnish of spring onion.

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