Kimchi-jjigae is a popular and classic Korean stew made with fermented kimchi, pork, and tofu, simmered in a savory broth. It is known for its spicy, tangy, and savory flavor profile and is considered a staple comfort food in Korean cuisine, often served with a bowl of rice. The stew is best made with aged, sour kimchi, which provides a deeper flavor. (from google)
It will definitely clear my sinuses.
I use this recipe
https://mykoreankitchen.com/kimchi-jjigae/
Ingredients
Meat
▢180 g skinless pork belly (0.4 pounds), cut into bite size pieces
▢1 Tbsp rice wine , sweet (mirin)
▢3 sprinkles ground black pepper
Kimchi & Others
▢3/4 cup aged Kimchi (at least 2 to 3 weeks old), cut into bite size pieces if not already -- I use a jar of commercial
▢1/4 small brown onion (30 g / 1 ounce), thinly sliced
▢1/2 stalk small green onion (5 g / 0.2 ounce), thinly sliced
▢2 small shiitake mushrooms (50 g / 1.4 ounces), stems removed, thinly sliced
▢150 g firm tofu (5.3 ounces), sliced into 1cm thickness rectangles, or other shapes you may prefer
▢1 cup water
Jjigae base (mix these in a bowl)
▢1 Tbsp Korean chili flakes (gochugaru)
▢1 Tbsp soy sauce
▢1 tsp Korean chili paste (gochujang)
▢1/4 tsp minced garlic
▢3 sprinkles ground black pepper
Instructions
Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins.
Cook the kimchi in a skillet until soft. (Alternatively, you can do this directly in the pot where you’ll make the jjigae, but only if the pot is large enough to maneuver easily.)
Place the marinated meat at the bottom of the pot. Add all the other ingredients—kimchi, onion, mushrooms, tofu, water, and the base sauce—into the pot, except for the green onion. (I use my Dutch oven)
Bring the pot to a boil over medium-high heat. Once boiling, lower the heat to medium and continue cooking until the meat is completely cooked through, which should take about 10 to 15 minutes from the start of this step. To ensure the sauce is evenly incorporated, gently stir it into the soup using a spoon. Occasionally, spoon some of the broth over the other ingredients to help distribute the flavors. When the meat is done, add the green onion, give it a final gentle mix, and turn off the heat.
Serve with a bowl of rice.
Hot decafe tea
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