Main ingredients 🥩
Pork neck (shoulder)TofuAged kimchi (mukeunji)Perilla oilOnionGochugaruJin soy sauceGochujangSaeujeot (salted shrimp)Beef dasida (beef stock powder)SugarGarlicPepperCheongyang chili pepper
Ttukdak Hyung's Mukeunji Dubumari Jjigae
A visually striking jjigae made by wrapping perilla oil-grilled tofu in washed aged kimchi and simmering it with grilled pork neck in a savory broth.
🙋 Recommended for
- ⭐ Those who want to enjoy a twist on ordinary kimchi jjigae or jjigae with a standout presentation.
- ⭐ Those looking to create the perfect rice-stealing side dish with a spicy and rich broth.
- ⭐ Those who want to experience the harmony of nutty perilla oil-grilled tofu and crunchy aged kimchi.
Ingredients needed 🛒2 servings
- Pork neck (shoulder), as needed
- Tofu, 1 block
- Aged kimchi (mukeunji), as needed
- Perilla oil, as needed (or sesame oil)
- Onion, as needed
- Water, as needed
- Gochugaru, as needed
- Jin soy sauce, as needed
- Gochujang, as needed
- Saeujeot (salted shrimp), as needed (or fish sauce)
- Beef dasida (beef stock powder), as needed
- Sugar, as needed
- Minced garlic, as needed
- Pepper, a pinch
- Cheongyang chili pepper, as needed
Recipe 🍳
- Grill the pork neck in a pan until golden brown on both sides, then cut into bite-sized pieces and set aside.
- In the same pan, add plenty of perilla oil and pan-fry the tofu until the surface is golden brown.
- Place the grilled tofu on thoroughly washed and squeezed aged kimchi, then roll it up tightly and cut into bite-sized pieces.
- Arrange the aged kimchi tofu rolls in the pan used for the tofu, add sliced onion and enough water to barely cover, then bring to a simmer.
- Season with gochugaru, jin soy sauce, gochujang, saeujeot, beef dasida, sugar, minced garlic, and pepper to taste.
- Finally, add the pre-grilled pork neck and chopped cheongyang chili peppers, then simmer until the broth reduces and thickens slightly.
- Pan-fry the pork neck and tofu separately until golden brown; wrap the tofu in the washed aged kimchi and roll up.
- Place the kimchi tofu rolls, onion, and water in a pan. Add gochugaru, gochujang, saeujeot, and other seasonings.
- Top with the grilled pork neck and cheongyang chili peppers, then simmer until the broth is bubbling and slightly thickened.
Cooking tips 💡
- If you don't have perilla oil, you can substitute with sesame oil for a nutty flavor.
- If you don't have saeujeot, use anchovy fish sauce or sand lance fish sauce for deeper umami.
- If wrapping tofu in kimchi seems troublesome, simply slice all ingredients into bite-sized pieces and boil them together — the taste remains the same.
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