Modu Recipes

Ttukdak Hyung's Sadang-dong 1.8 Billion Kimchi Jjigae

Sadang-dong 1.8 Billion Won Kimchi Jjigae, made by boiling kimchi, pork shoulder, and tofu in a spicy pepper sauce for a hearty broth.

🙋 Recommended for

  • ⭐ For those who want to fill up with a hearty meal of hot Sadang-dong 1.8 Billion Won Kimchi Jjigae.
  • ⭐ For those who enjoy the combination of kimchi and pork shoulder.
  • ⭐ For those who want to make a rich broth by balancing the water and seasoning ratios.

Ingredients needed 🛒2 servings

  • Pork front leg 500g
  • Cheongyang chili pepper 3
  • Green onion 80g
  • Tofu 300g
  • Onion 80g
  • Kimchi 600g
  • Kimchi broth 150ml
  • Gochugaru 6 tablespoons
  • Dashida (anchovy flavor) 1 tablespoon
  • Anchovy sauce 1 tablespoon
  • Beef bone broth 500ml

Recipe 🍳

  1. Separate the fat and meat of the pork front leg, and cut the meat into bite-sized pieces.
  2. Grill the fat until golden brown, then finely grind it with onion, kimchi broth, and cheongyang chili pepper to taste.
  3. Pour the ground base into a pot and add the chopped kimchi.
  4. Add gochugaru and slowly stir-fry over low heat, being careful not to burn it.
  5. Add beef bone broth to dissolve the seasoning, then add the pork meat and cook.
  6. Add tofu and simmer, then season with Dashida and anchovy sauce.
  7. Add cheongyang chili pepper and green onion, and simmer for 1 more minute to finish.
  1. Grill pork fat and grind with kimchi broth.
  2. Stir-fry kimchi and gochugaru over low heat.
  3. Add beef bone broth and pork meat, then simmer.
  4. Add tofu, anchovy sauce, chili peppers, and green onions.

Cooking tips 💡

  • Grind the fat finely until no particles are visible for a clean broth.
  • If the kimchi is too sour, add a tiny bit of sugar to balance the acidity.

Shop ingredients on Coupang(Ad)

Pork front legKimchiKimchi brothTofuOnionCheongyang chili pepperBeef bone brothGochugaru (Korean chili powder)Anchovy sauce