Saturday, September 15, 2012

Pork Kimchi Jjigae 돼지고기 김치찌개 Dweji Gogi Kimchi Jjigae

It has been a LONG time since I have last blogged here. At least I think that it has been a while. A lot has been happening lately, I'm going to graduate in a week and in a month I have my uni entrance exams. Life is getting hectic but fum fun right now so I'm sorry for not posting in a while.

To make up for the lack of posts recently I will post a recipe today and tomorrow. So today I'm going yo start off with a simple but amazing Korean dish called Pork Kimchi Jjigae 돼지고기 김치찌개 (Dweji Gogi Kimchi Jjigae), you much remember the tuna one that I talked about before and even before that the one with tofu. Well if you don't...go and check them out.

Pork kimchi jjiage is the most popular kind of kimchi soup in Korea. The well-fermented kimchi, tender pork, and savory broth taste very delicious together, and is perfect for eating with rice as the temperature continues to drop as Autumn moves into winter.

Because I have posted about kimchi jjigae before, I will move on to the recipe.

2 Generous Cups Well Fermented Kimchi
2 Cups Water
½ Pack Tofu
¼ Cup Kimchi Broth
½ Cup Green Onions
⅛ Cup Red Hot Pepper (Optional)
1 Tbsp Hot Pepper Powder
½ Tbsp Sesame Oil
½ Tbsp Cooking Oil
1 tsp Garlic, Minced
¼ tsp Salt
1 Cup Pork
1 tsp Garlic, Minced
1 tsp Cooking Wine (Optional)
2 Pinches Salt
2 Pinches Black Pepper

1. Chop 1 cup of pork it into bite-sized pieces.
2. Combine all the ingredients for the pork together - minced garlic, cooking wine, salt and black pepper. Marinate for about 10 minutes while you are preparing the other ingredients.
3. Obtain about 2 cups of well-fermented kimchi and chop it into 1cm pieces. It is important to use good kimchi for delicious kimchi soup.
4. Slice ½ pack of tofu into 1cm slices. Cut ½ cup worth of green onions into 1cm lengths. Cut ⅛ cup worth of red hot pepper thinly. If you do not want very spicy soup, skip the hot peppers.
5. Obtain ¼ cup of kimchi broth. Kimchi broth is the liquid from your jar of kimchi. If you do not have enough kimchi juice, add more kimchi, hot pepper powder, and water for this recipe.
6. Fry the marinated pork with ½ Tbsp of sesame oil in a heated pan on medium-high for about 3 minutes.
7. About 3 minutes later, the pork will lose its pink color. Then add the chopped kimchi, 1 Tbsp of hot pepper powder, and ½ Tbsp of cooking oil. Fry for another 3 minutes on medium-high.
8. Add 2 cups of water and ¼ cup of kimchi broth. Once it starts to boil, add 1 tsp of minced garlic and ¼ tsp of salt. Depending on the saltiness of your kimchi, adjust the salt amount for this recipe. Cook covered for about 10 minutes on medium-high.
9. Place the sliced tofu on top of the kimchi and cook covered for another 5 minutes. Occasionally pour some of the soup over the tofu so that the tofu will be flavored.
10. Add the chopped green onions and hot peppers. Cook covered for 2 minutes and then turn off the heat.

And there you have it, a delicious savory pork kimchi jjigae to serve with your rice.

I hope that you liked that recipe, because I absolutely do. It is perfect for the weather now which is not too cold but not too hot.

This will be all from me today, but like I said before I will be posting another recipe tomorrow. Look forward to it. And until next time, stay warm, healthy and happy.

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