Kimchi Jjigae

Cook time

30 minutes

Servings

1 to 3

Ingredients

1 Package of Laoban Pork Soup Dumplings

2 cups aged kimchi, chopped

1/2 cup kimchi juice (from the kimchi jar)

1/2 lb pork belly or pork shoulder, thinly sliced

1 small onion, thinly sliced

2 cloves garlic, minced

1 tablespoon gochugaru (Korean chili flakes)

1 tablespoon gochujang (Korean chili paste)

1 tablespoon soy sauce

4 cups water or dashi (Korean anchovy broth)

1 block tofu, cubed (optional)

2 scallions, chopped (for garnish)

Sesame oil (for drizzling)

Salt and pepper to taste

Heat a medium-sized pot over medium heat. Add pork belly or shoulder slices and cook

until browned and slightly crispy. Remove excess fat if necessary, leaving about 1

tablespoon in the pot.
Add sliced onions and garlic to the pot, sautéing until fragrant and translucent, about 2-3

minutes.
Stir in chopped kimchi, kimchi juice, and gochujang. Cook for another 3-5 minutes to

allow the kimchi to soften and release its flavors.
Pour in water and bring the mixture to a boil. Reduce heat to a simmer and let it cook for

20 minutes, allowing all the flavors to meld together.
Ladle a generous portion of kimchi jjigae into bowls and top each bowl with a few soup

dumplings. Garnish with chopped scallions and a drizzle of sesame oil, if desired.