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Kim Chi Chigae

updated

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Ingredients for 4 servings:

  • 300 g pork belly
  • 450 g Chinese cabbage (Kim Chi)
  • 1 ¼ liters of water
  • e.g. soy sauce
  • n. B. chili paste (gochujang or sunjang)
  • 1 tsp sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Stew with pork belly and spicy-sour pickled Chinese cabbage

Cut the pork belly into 3-4 mm thick slices, then cut these into bite-sized pieces. Cut the kim chi (if not sliced) into bite-sized pieces. Brown the pork belly in a pot. Add the kim chi before the meat browns. Fill with water and simmer for about 15 minutes. Now add gochujang or sunjang (Korean chili paste), depending on your spiciness. I use a good tablespoon. Season with soy sauce. Add another teaspoon of sugar to round out the flavor of the meat. Simmer for about 30-45 minutes. Serve with a bowl of rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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