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          • Kimchi Stew

            Kimchi-jjigae is made with kimchi and other ingredients, such as scallions, onions, diced tofu, pork, and seafood, although pork and seafood are generally not used in the same recipe. It is one of the most common jjigae in Korea.

          • 음식분류 -
          • 가열시간H M
          • 조리시간H M
          • 온도
          • 칼로리160kcal(4man)
          • 주재료Cabbage Kimchi, pork neck



          • - 280 g (¼) Cabbage Kimchi

          • - 150 g pork neck

          • - seasoning

            • 16 g (1 tablespoon) minced garlic
            • 16 g (1 tablespoon) ginger juice
            • 15 g (1 tablespoon) refined rice wine
          • - 13 g (1 tablespoon) sesame oil

          • - milk vetch water

            • 20g (4 roots) milk vetch roots
            • 3 kg (15 cups) water
          • - 2.2 g (1 teaspoon) ground red pepper

            • 1.2 L (6 cups) broth
            • 1.6 L (8 cups) water
            • 100 g radish
            • 100 g (⅔ heads) onion
            • 20 g kelps
          • - 2 g (½ teaspoons) salt

          • - 150 g tofu

          • - 20 g green onion

          • - 0.3 g (⅛ teaspoons) ground black pepper


          • 1. Cut Kimchi into 2cm slices. Remove heads and fillings.
          • 2. Dry pat pork with cotton cloths. Cut into slices (2.5cm by 2.5cm) and season.
          • 3. Trim & clean the radish, skin, and cut into thick square. Julienne onion into 1cm slices.
          • 4. Press kelps with damp cotton cloths.
          • 5. Cut the tofu into slices (2.5cm by 3cm).
          • 6. Trim & clean the green onion, and slice diagonally (2cm slices).


          • 1. Put water, radish and onion in the pot, and bring it to boil. Reduce the heat to medium and boil for 20 more minutes Add the kelps, turn off the heat and sit for a minute. Filter broth. 【Photo 2】
          • 2. Preheat the oiled pot. Put the pork and stir-fry it for 2 minutes on medium heat. Add Kimchi and stir-fry for 2 minutes 【Photo 3】
          • 3. Pour broth and ground red pepper in a pot and boil for 5 minutes on high heat. Reduce the heat to medium and simmer for 30 minutes
          • 4. Season with salt. Add tofu, green onions, ground black peppe. Bring it to boil before serving. 【Photos 4】
          • Fermentation state of Kimchi dictates the taste of Kimchi jjigae
          • Myeolchijeot may be used to season instead. Do not put too much sauce from kimchi.
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