Ttukdak Hyung's Kimchi Jjigae
Finely blend grilled pork fat with onions and peppers in a blender for an extremely rich and hearty restaurant-style kimchi jjigae.
Ingredients needed 3 servings
Recipe
Cooking tips
- Raw pork fat is tough and difficult to blend with a home blender, so be sure to grill it until golden brown and soft in a frying pan before blending. This allows it to dissolve well into the jjigae.
- To clean the blender used for blending pork fat without damaging the blades, fill it halfway with water immediately after cooking, add dish soap and eggshells, and blend. This provides a polishing effect for a thorough cleaning.
- The key to achieving a thick and rich broth, unlike simply stir-frying with cooking oil, is the process of blending the pork fat itself into a sauce.
Recommended for
- Those tired of ordinary, light kimchi jjigae and want to make a truly deep and rich broth.
- Those who prefer thick stew dishes that maximize the savory flavor of pork fat.
- Those who want to prepare a hearty lunch with the perfect harmony of beef bone broth and pork fat base.
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