Kimchi jjigae (stew)

Name: Kimchi jjigae (stew)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Ingredients: 300 g Thai hom mali or other white rice; 1 tbsp toasted sesame oil; 500 g pack British diced pork shoulder; 2 clove/s garlic, finely chopped; 400 g jar Vadasz Raw Kimchi; 2 tsp Gochujang chilli paste; 300 g firm tofu, drained; 4 salad onions, cut into 1-2cm lengths

This simple, Korean-inspired dish balances savoury, spicy and umami flavours with the unmistakable tangy kick of kimchi.

5 out of 5 stars(1) Rate this recipe

HealthyHigh protein

Serves6
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins

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300g Thai hom mali or other white rice
1 tbsp toasted sesame oil
500g pack British diced pork shoulder
2 clove/s garlic, finely chopped
400g jar Vadasz Raw Kimchi
2 tsp Gochujang chilli paste
300g firm tofu, drained
4 salad onions, cut into 1-2cm lengths

Rinse the rice, then place in a bowl with 500ml cold water and set aside to soak. Meanwhile, heat the oil in a large saucepan and cook the pork and garlic for 5-10 minutes, until lightly browned.
Stir the kimchi and gochujang paste into the pan and cook for 1 minute. Using a fine sieve, strain the water from the rice into the pan. Stir well, then cover and simmer for 10 minutes.
3 Meanwhile, put the rice into a separate saucepan and pour over 600ml cold water. Add a little salt, then cover and simmer for 10 minutes, until the rice is tender and the liquid has been absorbed. Turn off the heat and allow to rest, covered.
Halve the block of tofu lengthways, then cut into 1cm slices. Stir the stew, then lay the tofu slices on top. Scatter over the salad onions. Cover and cook for 5-10 minutes more until the pork is cooked through with no pink meat and juices that run clear. Check the seasoning and serve with the rice.