Modu Recipes

Ttukdak Hyung's Saemaul Sikdang-style 7-Minute Kimchi Jjigae

A Saemaul Sikdang-style 7-minute kimchi jjigae made by stir-frying kimchi and seasonings in leek oil and pork fat until reduced to a thick consistency.

🙋 Recommended for

  • ⭐ Those who want to recreate the rich Saemaul Sikdang-style kimchi jjigae at home.
  • ⭐ Those who want to make a thick, rice-mixing-friendly stew in a short amount of time.
  • ⭐ Those who want to solve their meal with a hearty side dish using just pork and kimchi.

Ingredients needed 🛒2 servings

  • 1 spoonful cooking oil
  • 1 cup paper cup leek + approx. 1 spoonful for garnish
  • 200g pork
  • 1 spoonful red pepper powder
  • 1/2 spoonful sugar
  • 2 spoonfuls soup soy sauce
  • 200g kimchi + approx. 4 spoonfuls kimchi juice
  • 1/4 onion
  • 1 cup paper cup water
  • 1 spoonful minced garlic

Recipe 🍳

  1. Cut 200g of kimchi into bite-sized pieces, quarter the onion and cut into bite-sized pieces, and finely chop the leek.
  2. Add 1 spoonful of cooking oil to a pot, add 1 cup of chopped leek, and slowly render the leek oil over low heat.
  3. Add 200g of pork and stir-fry until the surface color changes, then add red pepper powder, sugar, and soup soy sauce. Stir-fry until the meat is cooked, being careful not to burn.
  4. Add the chopped kimchi, about 4 spoonfuls of kimchi juice, and the onion. Stir to combine everything evenly.
  5. Add 1 cup of water and 1 spoonful of minced garlic, dissolve them into the broth, cover with a lid, and boil over high heat for about 7 minutes.
  6. Once the broth has reduced to a thick consistency where the ingredients are about half submerged, turn off the heat and garnish with the reserved chopped leek to finish.
  1. Make leek oil with cooking oil and leeks, then stir-fry pork.
  2. Season with red pepper powder, sugar, and soup soy sauce, then add kimchi, kimchi juice, onion, water, and minced garlic.
  3. Cover and simmer over high heat for about 7 minutes until reduced, then garnish with leeks to finish.

Cooking tips 💡

  • Using pork cuts with some fat, like pork belly or shoulder, will result in a richer broth flavor.
  • The finished jjigae is best served over rice and mixed with a fried egg and seaweed flakes.
  • If the broth flavor is lacking, you can add a small amount (1/2 spoonful) of Dashida for enhanced umami.
  • If you don't have pork, you can substitute with canned tuna or Spam. For a spicier taste, add Cheongyang chili peppers.

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Cooking oilLeekPorkRed pepper powderSoup soy sauceKimchiOnionMinced garlic