Kimchi Stew (Kimchi Jjigae)

Oh hot damn...a spicy, salty and immensely flavorful soup to warm you up and liven you up on those cold-ass winter days. It comes together in less than half an hour (minus cleanup). I am not sure I can recommend this more if you want to try something new that is delicious and filling! The recipe is here, and pictures of the process are below.

Ingredients:

• 150 g (about 1 1/4 cups) pork belly strips, cut into 1/4 inch (1 cm) strips

• 300 g drained kimchi (about 1 1/2 cup), chopped

• 1/2 Tbsp. soy sauce

• 1/2 Tbsp. oyster sauce (or fish sauce)

• 1/2 Tbsp. minced garlic (about 3-4 cloves)

• 1 Tbsp. lard (optional)

• Black pepper, to taste

• 2 cups water

• 1/2 Tbsp. Korean beef dasida soup powder (can use beef bouillon)

• 2-3 cups cooked rice for serving

Toppings:

• 2 green onions, sliced thin

• Medium firm tofu (about 8 oz.)

• 2 chilis, sliced thin (optional)

• Fried eggs, one per serving (optional)

Directions:

1. First do some prep work. Slice the pork belly, chop the kimchi and set aside. Then combine the soy sauce, oyster sauce, and minced garlic--this is the seasoning paste.

2. Start prepping your rice to cook so it's ready when the stew is ready.

3. Add the pork belly to a (cold) medium sauce pan. Then turn the heat to medium and fry, stirring occasionally, until it is becoming golden brown. This takes about 10 minutes. While frying, you can prepare the toppings.

4. Add the kimchi and seasoning paste to the pork belly. Mix and continue frying, mixing regularly, for 6 minutes.

5. Add the lard, water, beef powder, and black pepper, and mix in.

6. Boil for about 10 minutes on medium heat.

7. Turn off the heat. Add the tofu, green onion, and sliced chilis.

8. Serve over rice. I love adding a fried egg on top of my serving, with a runny yolk that will mix in with the sauce. It's glorious.

9. 2-3 servings.

10. Note: you can add 3 cups of water for a less-salty stew.

The ingredients I used. I usually freeze pork belly, which actually makes it easier to chop!

Before chopping up the pork belly.

After chopping.

Before chopping the drained Kimchi.

After chopping.

Almost everything is prepped! I even put the water, lard, black pepper, and Dasida beef powder into a measuring cup (lower right). Now would be a good time to start the rice.

Start the pork belly off in a cold pan. While it starts frying we can do a little more prep.

After preparing the toppings.

After the pork belly is done frying. Nice and golden brown.

Add the kimchi and seasoning paste.

And mix in.

After frying about 6 minutes.

Then add the water, black pepper, lard, and beef powder. I then boiled it for about 10 minutes.

After boiling. The rice and the stew are both ready!

Add the toppings and serve with rice! Or go one step further and...

Have a fried egg on top of your serving! The runny yolk mixes with the sauce and is simply amazing!

The original recipe is from the wonderful YouTube channel, Aaron and Claire: https://www.youtube.com/watch?v=IEldUkfl3-s&t=464s