Kimbap
Adapt these Korean-style rice rolls with almost anything you like – we've used seafood sticks and hot dogs, but spicy pork or tuna mayo work well too
Kimchi jjigae
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 400g mature kimchi
- 1 tbsp vegetable oil
- ¼ small brown onionfinely sliced
- 200g pork bellyfinely sliced
- 1½ tsp gochugaru(Korean red pepper flakes)
- 1 tsp caster sugar
- 150g firm tofudrained
- 2 spring onionsfinely chopped
Nutrition: Per serving
- kcal452
- fat31g
- saturates9g
- carbs10g
- sugars7g
- fibre4g
- protein31g
- salt3.69g
Method
step 1
Drain the kimchi in a sieve over a measuring jug (you'll need about 100ml brine, so top up with more from the jar if needed). Heat the oil in a large saucepan over a high heat and fry the drained kimchi, brown onion and pork belly for 5 mins. Stir in the gochugaru and sugar, then fry for another 2 mins. Pour in 800ml water and the reserved kimchi brine, then bring to the boil. Simmer, uncovered, over a high heat for 15 mins.
step 2
Slice the tofu into 5cm squares that are about 1cm thick, then arrange these over the kimchi jjigae. Cover the pan with a lid and cook for 3-4 mins, or until the tofu is heated through. Scatter over the spring onions to serve.
