Korean Soondubu Jjigae with Kimchi (Beef, Pork, or Vegan)
Korean Soondubu Jjigae with Kimchi (Beef, Pork, or Vegan)
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Rosie Le 🍜 on Instagram: "Kimchi Jjigae recipe below 👇💓 On a cold day, this kimchi jjigae feels like a warm hug in a bowl. Tangy kimchi, tender pork, silky tofu, and a rich, spicy broth come together to comfort your tummy and your soul. Every spoonful is cozy, flavorful, and impossible to resist - the ultimate winter warmer. Kimchi Jjigae (2 servings) Ingredients: • 200g pork belly • 1 cup sour kimchi • 1 small onion, sliced • 1–2 garlic cloves, minced • ½ tsp grated ginger • 1 tbsp gochugaru
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YouTubeChristie at Home
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This is how I make Kimchi Jjigae in an instant pot. You can use different kinds of proteins such as tuna, spam, or pork belly. I found some pork belly in the freezer so that’s what I used. Kimchi jjigae tastes the best when you use old kimchi. The more fermented, the better. You don’t necessarily need to add gochujang but I like to add it to give it more of a kick. Also, always save your kimchi juice! I sometimes have multiple containers of old kimchi and I pour all the juice into one container
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