Aha Bujang's Soybean Sprout Pork Kimchi Jjigae

• 500g well-fermented kimchi
• 300g pork foreleg
• 150g soybean sprouts
• 1/2 block tofu
• 100g kimchi liquid
• 1/3 onion
• 1/2 large green onion
• 2 cheongyang chili peppers
• 1 tbsp minced garlic
• 2 tbsp coarse gochugaru
• 2 tbsp oligosaccharide syrup
• 2 tsp cheongju
• 1 tbsp beef dashida
• 1 tsp Miwon
• 1/2 tbsp fermented anchovy sauce
• 700ml water

Recipe 🍳

Cooking tips 💡

• Use well-fermented, sour kimchi rather than under-fermented kimchi to achieve a deeper flavor.
• The soybean sprouts add a clean taste, so boil with the lid off to let any off-odors escape.

Recommended for 🙋

• ⭐Those who want to make a kimchi jjigae with a clean and spicy broth.
• ⭐Those looking for a popular spicy broth dish combining aged kimchi and pork.