When it's cold outside, there is nothing more comforting than a big pot of kimchi jjigae. I love making this dish at home because I can add as much ingredients or as little as I want.
Ingredients 200g pork belly, sliced very thin
1 can of spam, chopped into cubes 1 small onion, thinly sliced 1 1/2 cup kimchi (or as much as you want) 4 cloves of garlic, minced 1/2 cup of kimchi juice 2 cups of water (or you can use vegetable stock) 1/2 tsp fresh ginger, minced 1 tbsp cooking wine (such as mirin or shaoxing) 2 tsp gochujang (Korean chilli paste) 2 tsp miso 2 tsp soy sauce 2 tbsp gochugaru (Korean dried chili flakes) - optional 8 oz silken tofu, sliced into cubes
200g enoki mushrooms 2-3 spring onions, thinly sliced 1 tbsp butter
Heat a small pot until hot, then add the pork belly and onion. Allow some of the fat to render out of the pork belly, add the spam and stir-fry for about 5 mins.
Then, add the kimchi and garlic. Saute until the mixture is very fragrant, then add the kimchi juice, water, ginger, cooking wine, gochujang, miso and soy sauce, stirring everything together to combine. Bring to a boil and taste for spiciness. Add as much gochugaru to taste until it's pleasantly tingly.
Add the tofu, turn down the heat to a simmer and let it cook for 15 minutes, or until the pork and kimchi are tender.
When it's nearly ready, add the enoki mushrooms in and let it cook for another 5 minutes.
When you are ready to serve, add the spring onions and butter and give it a quick stir to incorporate.