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Kimchi Jjigae Freestyle
Kimchi Jjigae Freestyle

Before you jump to Kimchi Jjigae Freestyle recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to kimchi jjigae freestyle recipe. To make kimchi jjigae freestyle you need 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to cook Kimchi Jjigae Freestyle:
  1. You need 500 g Kimchi
  2. You need 500 g to 1 kg pork belly (depends on the size of the cuts)
  3. You need To taste Tofu (depends on preference)
  4. Prepare To taste Chili paste
  5. Provide As needed Oil
  6. Use To taste Mushrooms
  7. Provide To taste Sugar
  8. Take As needed Water
  9. Take Chili powder (optional)
Steps to make Kimchi Jjigae Freestyle:
  1. Put a bit of oil on the pan, about 2-3 tbsp. After the oils heats up, put the kimchi in and stir.
  2. After few minutes, add the kimchi water (that's the liquid that comes with the kimchi) and add a bit of water and let it boil.
  3. Once it's boiling, add the pork belly (you can cut it, depending on how big you want).
  4. Add the mushrooms (it can be sliced or not, and the type can change depending on want mushroom you like, but careful since it can change the flavor).
  5. Add the chili paste and sugar, this is to taste since you might want to make it more spicy or a bit sweet. You can also add some chili powder.
  6. Lastly add the tofu, you can cut it into slices or cubes and the amount depends on how much meat you added. It should be a little bit lesser that the meat, but you can change it if you like tofu. 😅
  7. Let the soup simmer for a few minutes, about 5-10mins.
  8. Remove from the stove and enjoy your very own kimchi soup ❤️ Kimchi Jjigae Freestyle

It is a staple in virtually all Korean households and served as a meal a few times a week. Kimchi jjigae is definitely my soul food as a Korean. Today, I'm going to share my tuna kimchi jjigae recipe. It is the most easiest kimchi jjigae to make! First, deliciously well fermented Napa Cabbage.

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