Kimchi Jjigae
Make this spicy, warming Korean comfort food using pork belly and mature kimchi for maximum flavour
Method
Based on 2 servings, adjust as needed.
Step 1
Drain the kimchi in a sieve over a measuring jug (you'll need about 100ml brine, so top up with more from the jar if needed). Heat the oil in a large saucepan over a high heat and fry the drained kimchi, brown onion and pork belly for 5 mins. Stir in the gochugaru if using or chilli flakes and sugar, then fry for another 2 mins. Pour in 800ml water and the reserved kimchi brine, then bring to the boil. Simmer, uncovered, over a high heat for 15 mins.
Step 2
Slice the tofu into 5cm squares that are about 1cm thick, then arrange these over the kimchi jjigae. Cover the pan with a lid and cook for 3-4 mins, or until the tofu is heated through. Scatter over the spring onions to serve.
- Ingredients
- Based on 2 servings
-
200g Pork Belly, finely sliced 1x Sainsbury's Outdoor Bred British Pork Belly Slices, Taste the Difference 500g -
150g Firm Tofu, drained 1x Sainsbury's SO Organic Super Firm Tofu 300g -
400g Mature Kimchi 1x Vadasz Raw Kimchi 400g -
1tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
1.5tsp Gochugaru or chilli flakes, Korean red pepper flakes or chilli flakes 1x Sainsbury's Crushed Chillies 32g -
1tsp Caster Sugar 1x Sainsbury's White Caster Sugar 500g -
2 Spring Onions, finely chopped 1x Sainsbury's Spring Onions Bunch 100g -
0.25 Brown Onion, finely sliced 1x Sainsbury's Onions Loose