Kimchi Jjigae - First Attempt

I've recently gotten hooked on this soup, so I decided to try my hand at it. After a quick trip to the international market down the block, I had everything I needed.

1 jar of kimchi
½ lb pork belly
1 shallot, chopped (Shout out to K&S World Market. These little bastards are $1/lb there)
Most of a package of firm tofu, pressed and sliced
Some shitake mushrooms
A couple garlic cloves, diced
A dash of Smoked red pepper powder
A spoonful of medium heat Gouchujang
A splash of rice wine
A splash of soy sauce
About a tablespoon of fresh grated ginger
Low sodium chicken stock
Green onions.



Started by rendering some fat from the belly



Once that was ready, I added in a half jar of chopped kimchi, the shallot, garlic, and mushrooms. I let that sauté for a bit. It smelled so good when I added the kimchi to the heat.



While that was going on, I combined the ginger, rice wine, soy sauce, pepper powder, and gouchujang.



I added the mixture and topped off with some stock. I let that simmer for 20 minutes or so.



I added the tofu and let simmer for 10 more minutes



Served in a bowl with green onions and a little dab of butter.



All in all it was a success. I had the heat level just right. Hot enough to clear the sinuses, but not oppressive. I might tone down the ginger next time. I was also reading that some doenjang is good to add, so I’ll get some of that. It was an easy weeknight meal, which is a plus.