Finally back to my kitchen after almost 1 month break from adjusting period due to change of new job. My new job allows me to leave office on time and I am able to reach home before 7 pm. I go for those quick and easy ready recipe especially jiggae (stew) or guk (soup) so I could fix a quick meal within half an hour. I have this Baek Jong Won quick & easy Kimchi Jiggae recipe from 집밥 백선생 for more than 2 years. I've modified the recipe a little according what I have in my kitchen (the condiments for cooking). I've wrote down the changes as additional info in the last paragraph for reference.
Ingredients (for 2 servings):
Cut Kimchi - 1 cup
Pork belly - 1/2 cup
1/4 yellow onion - thinly sliced
1 red chili pepper - thinly slice
1 stalk of green onions - thinly chopped
Dwenjang - 1/4 Tablespoon
Minced garlic - 1 Tablespoon
Soy sauce - 1 Tablespoon
Red chili pepper flakes 1 Tablespoon
Kimchi Juice - 2 tablespoons
How to Cook:
Step 1.
Cut the pork belly into strips, marinade the pork belly strips with one tablespoon of mirin and few pinch of black pepper - set aside for 15 mins. This step can help to remove foul smell from the pork.
Step 2.
In a pot, pour in 3.5 cups of water (or water from from rinse rice which I am using here), put in the pork belly and 1/4 tablespoon of dwenjang and bring to boil. Let it boil for around 7 minutes. Dwenjang play an important role here to make the broth and meat taste unique. Remove the white foam on top of the broth occasionally until the surface is clear.
Step 3.
After 7 minutes, add in 1 cup of kimchi, 1 tablespoon of minced garlic and sliced yellow onions, mix well and boiled for another 7 minutes until the kimchi, pork and sliced yellow onions looks soften.
After 7 minutes, add in 1 cup of kimchi, 1 tablespoon of minced garlic and sliced yellow onions, mix well and boiled for another 7 minutes until the kimchi, pork and sliced yellow onions looks soften.
Step 4.
Add in 1 tablespoon of soy sauce, red chili pepper flakes and 2 tablespoons of kimchi juice. Boiled for another 3-4 minutes.
Step 5.
Top with chopped spring onion and red chili pepper, boil for another additional 1-2 minutes then it is done! Easy and fast ready isn't it? taste is guarantee too!
Alternatively, you could also place the all ingredient in a pot, pour in 3.5 cups of water to cover it, bring to boil for 10 minutes until it is cooked. I never did that but someone else who try this method before say it is not much different from cooking steps by steps.
In Baek Jong Won's recipe, the pork and kimchi ratio is 1:3 (1 cup of meat to 3 cups of kimchi); I prefer more meat in my kimchi jiggae so my version is 1:2 (1 cup of meat to 2 cups of kimchi). Water is standard 3 cups (700ml) for 2-3 serving size.
Also, Baek Jong Won use guk-ganjang (Korean soy sauce for soup) and salted fermented shrimp (Saeujeot) for seasoning which I find it a little too salty so I replace it with normal soy sauce and 2 tablespoons of kimchi juice. Hope this additional info helps you understand better in how to make kimchi jiggae fast and easy yet tasty!
