Kimchi jjigae

01

Ingredients

• 250 g mature kimchi, chopped
• 4 tbsp kimchi brine
• 1 small onion, sliced
• 1 tbsp neutral oil or chili oil
• 3 garlic cloves, finely chopped
• 2 spring onions, white and green parts separated
• 1 small leek, thinly sliced
• 1 tbsp gochujang
• 750 ml chicken, beef, fish, or vegetable stock
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• Honey, to taste
• 250 g firm tofu, sliced
• 150 g meat of your choice, cut into thin strips or small pieces, or mushrooms
• A splash of sesame oil
• Cooked rice to serve

02

Method

1. 01

   Heat the neutral oil or chili oil in a saucepan. Add the onion and cook for 4–5 minutes, until softened.

2. 02

   Add the garlic, spring onion whites, and leek. Cook for another 2–3 minutes.

3. 03

   Add the gochujang and kimchi and stir for 3 minutes.

4. 04

   Pour in the stock and kimchi brine. Add the meat or mushrooms, soy sauce, fish sauce, and a little honey. Bring to a boil, lower the heat, and simmer gently for 20 minutes, until the meat is cooked through.

5. 05

   Add the tofu and spring onion greens. Cook for another 5–10 minutes, until everything is done. Finish with a splash of sesame oil and serve with rice.