Aha Bujang's Pork Kimchi Jjigae
A meat-restaurant-style kimchi jjigae made by pan-frying pork until golden like samgyeopsal to render the fat, then stir-frying it with gochujang and sugar for a deep, rich flavor.
Ingredients needed 2 servings
Recipe
Cooking tips
- The secret to a deep broth is to crisp up the pork at the beginning and render plenty of fat.
- If the kimchi is very sour, use 1 tbsp sugar; if it's under-fermented, reduce the sugar to 1 tsp.
- When adding tofu, glass noodles, or ramyun noodles, add a little extra water, soy sauce, and gochugaru.
Recommended for
- Those who want to easily make the weighty, spicy kimchi jjigae from a meat restaurant at home.
- Those looking for a pork-flavor-packed, mouth-coating rice-thief jjigae.
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