Pork Belly Kimchi Jiggae (Baek Jong Won's Recipe) | 집밥 백선생 1 : 돼지고기 김치찌개

Finally back to my kitchen and cook dinner for 2 after almost 1 month break from adjusting period due to change of new job. My new job allows me to leave office on time (which never happen before in my work history). Since I able to reach home by 6.30 pm or before 7 pm, I need those quick and easy ready recipe for Korean meals especially jiggae (stew) or guk (soup) so I could fix a quick meal for us within half an hour. I have this Baek Song Seng quick & easy Kimchi Jiggae recipe for more than 2 years (from 집밥 백선생 1). I've modified the recipe a little according what I have in my kitchen (the condiments for cooking), in case you wish to know what are the little change, I've wrote down as additional info in the last paragraph for your reference. 



Our table for two - I did a little practice on Sunday (yesterday) to estimate the amount of  time needed for cooking. Besides the picked perilla leave (깻잎 장아찌) and store-bought dried seaweed sheets were ready without having to cook; the pork belly kimchi jiggae, fried eggs with sesame oil & chopped green onion and sauteed enoki mushrooms (seasoned with salt and sesame oil) were nicely done cooking by the time the jasmine rice cooked!  


Ingredients (for 2 servings):

Cut Kimchi - 1 cup
Pork belly - 1/2 cup
1/4 yellow onion - thinly sliced
1 red chili pepper - thinly slice
1 stalk of green onions - thinly chopped

Dwenjang - 1/4 Tablespoon
Minced garlic - 1 Tablespoon
Soy sauce - 1 Tablespoon
Red chili pepper flakes 1 Tablespoon
Kimchi Juice - 2 tablespoons

Preparation:
Cut the pork belly into strips, marinade the pork belly strips with one tablespoon of mirin and few pinch of black pepper - set aside for 15 mins. This step can help to remove foul smell from the pork.

How to Cook:

Step 1.
In a pot, pour in 3.5 cups of water (or water from from rinse rice which I am using here), put in the pork belly and 1/4 tablespoon of dwenjang and bring to boil. Let it boil for around 7 minutes. Dwenjang play an important role here to make the broth and meat taste unique.


Step 2.
After 7 minutes, add in 1 cup of kimchi, sliced yellow onions, followed by 1 tablespoon of minced garlic, boiled for another 7 minutes until the kimchi, pork and sliced yellow onions looks soften.  




Step 4. 
Add in 1 tablespoon of soy sauce, red chili pepper flakes and 2 tablespoons of kimchi juice. Boiled for another 3-4 minutes. 


Step 5.
Add in the chopped spring onion and red chili pepper, boil for another additional 1-2 minutes then it is done! Easy and fast ready isn't it? taste is guarantee too! 



Alternatively, you could also place the all ingredient in a pot, pour in 3.5 cups of water to cover it, bring to boil for 10 minutes until it is cooked. I never did that but someone else who try this method before say it is not much different from cooking steps by steps. 

In Baek Song Seng recipe, the pork and kimchi ratio is 1:3 (1 cup of meat to 3 cups of kimchi); I prefer more meat in my kimchi jiggae so my version is 1:2 (1 cup of meat to 2 cups of kimchi). Water is standard 3 cups (700ml) for 2-3 serving size. Also, Baek Song Seng use guk-ganjang (Korean soy sauce for soup) and salted fermented shrimp (Saeujeot) for seasoning which I find it a little too salty so I replace it with normal soy sauce and 2 tablespoons of kimchi juice. Hope this additional info helps you understand better in how to make kimchi jiggae fast and easy yet tasty! 

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