Fend off the sickness of winter quarter with this substantial soup!
Prep Time/Cook Time: 60 Minutes
Serving Size: 2-3 servings
Ingredients:
- ½ yellow onion
- 2 green onions
- 3 minced garlic cloves
- 1 teaspoon grated ginger
- 1 cup kimchi
- ¾ cup kimchi juice
- 2 cups water or 1 cup or chicken stock and 1 cup of water
- ½ block soft tofu
- ¾ pound pork belly (or protein of choice)
- 2 tablespoons gochugaru powder
- 1 teaspoon gochujang
- 1 tablespoon soy sauce
- 1 ½ tablespoon sesame oil
- 1 teaspoon sugar
- Salt or msg to taste
Instructions:
Begin by dicing the yellow onion, green onions and garlic cloves. Then mince your ginger. Also slice your tofu, pork belly, or other choice of protein.
Follow by mixing the gochugaru powder, gochujang, soy sauce, sugar, ginger, one minced garlic clove and ½ tablespoon of the sesame oil to create the sauce base of the soup.
In a large pot, drizzle in the leftover sesame oil and lightly sauté the yellow onion and the rest of the garlic until the combination becomes fragrant and the onions become translucent. Add in the pork belly and add in the kimchi before the pork is fully cooked.
Continue by pouring in your choice of stock or stock combination, and then add in kimchi juice. Let the contents sit in the stock for three minutes.
Proceed by adding in the sauce combination. Cover the pot with a lid and let this combination cook and simmer for the next 15 minutes. Add in the tofu and let sit for five minutes.
Once the kimchi-jjigae is fully cooked, garnish with the sliced green onions. As a bonus, compliment the dish with a side of warm steamed rice!
Cozy up and enjoy!
