I made pork belly kimchi jjigae for weekend lunch, and I think it turned out better than ever. Adding a well-simmered, savory broth really made a difference—the depth of flavor was on another level. It was definitely not the same as using plain water. If making broth feels like too much work, you can even use the water left over from rinsing rice. I personally love pork belly kimchi jjigae. What about you? There are so many kinds, like tuna kimchi jjigae or Spam kimchi jjigae.
Recommended Posts
Jjigae (and Soups)Korean Food Group Buys in Melbourne
Melbourne’s local Korean community frequently organizes group buys, making it easy to enjoy authentic dishes like Gamjatang right at home. It’s a reliable way to get fresh, pre-packaged meals prepared
Jjigae (and Soups)Spicy blue crab hangover soup from Ganghwa Island.
I had “blue crab hangover soup” at a restaurant famous for its crab dishes on Ganghwa Island! Since the broth is made by simmering blue crabs, it had a refreshing, seafood-based flavor.…
Jjigae (and Soups)Korean-style spicy pork stew
“Jjageuli” is the Korean name for this dish, and it’s described as a Korean-style spicy pork stew. It’s a stew with a reduced, thick broth. It typically includes a variety of ingredients…
Jjigae (and Soups)Gochujang stew
I made and enjoyed a spicy, rich gochujang stew! Gochujang jjigae is a warm Korean soup made by simmering broth with gochujang (Korean chili paste) and a variety of ingredients. It’s less…