Ep. 2// Cooking From the Seoul #1

This week, Kristin’s going to share some of her special Korean recipes with all of you! Just a little note, we filmed this a few weeks ago before the STAY AT HOME order.. So no need to worry about putting ourselves and others at risk.. And everyone, STAY AT HOME!! And enjoy this delicious video of Cooking from the SEOUULLL with Kristin.

Kristin’s Kimchi JJigae Recipe

VERSION #1: Easy and Simple 

Prep: 5 minutes
Cook: ~35 minutes
Serves: 4 ppl

Ingredients
-18 oz. of Kimchi 
-*recommended brand: Jongga Kimchi - old fermented kimchi 
-12 oz. of Thick-cut Pork Belly (do not use Bacon)
-2 tablespoons of brown sugar
-3 cups of water 
-Salt - optional

Prep
-Cut your kimchi and pork belly into bite size pieces

Cook
-Heat up a saucepan in medium-high heat. 
-Once the pan is heated, stir fry the pork belly. Sprinkle in the brown sugar a bit by bit to caramelize the pork until it’s cooked. Do not over cook the pork belly. 
-When the pork is cooked, pour water into the pan, and bring it to boil. 
-Once it boils, bring the heat down to medium-low and add kimchi. (don’t forget to add all the liquid of the kimchi!)
-Cook this down for about 20 minutes (or longer!) until the water thickens and the broth has reduced.
-Salt to taste if necessary.

Serve with rice. Enjoy! 

VERSION #2: Fancy and delicious!  

Prep: 20-45 minutes
Cook: ~45 minutes
Serves: 4 ppl

Ingredients-18 oz. of Kimchi 
*recommended brand: Jongga Kimchi - old fermented kimchi 
-12 oz. of Thick-cut Pork Belly (do not use Bacon)
-2 tablespoons of brown sugar
-8 oz. of tofu (medium to firm in texture)
-8-10 oz. of sweet onion
-6 oz. of green onion
-1 jalapeno pepper
-6 oz of shitake, enoki, and/or oyster mushroom
-1 tablespoon of minced garlic 
For DASHI: *You can purchase instant dashi in any Asian grocery store, whether it is in a powder form or liquid. But to make your own version at home: 
-Handful of dried Anchovies (around 10-15 pieces)
-4x4 inch of kelp (around ⅓ oz.)
-3 cups of water 

Prep
-Cut your kimchi, pork belly, and all of the vegetables into bite size pieces.
~FOR DASHI~
-If the head of the anchovies are intact, remove the heads, and split the body of the anchovy open to remove the guts out. (The guts are identifiable as long black clump) 

COOK
Make your dashi first.
~TO MAKE DASHI~
-Bring your 3 cups of water to boil on high heat.
-Add the anchovies and kelp and bring the heat to medum-low heat.
-Simmer for 20 minutes.
-Dashi is ready when it has a golden color.

~Back to the Main Event~
-Heat up a saucepan in medium-high heat. 
-Once the pan is heated, stir fry the pork belly and minced garlic. Once it’s about a 1/3 way cooked, sprinkle in the brown sugar to caramelize the pork. 
-When the pork is about ½ way cooked, mix in your sweet onion. 
-When the onion is starting to get translucent and pork is sweating all the oil, add the kimchi to the mix. (don’t forget to add all the liquid of the kimchi!)
-Pour about ¾ of your Dashi into the pan, and leave some for in case the stew reduces too much. 
-Once it boils, bring the heat down to medium-low and simmer with the lid on for 10-12 minutes. 
-Add your tofu, mushroom, green onion, and jalapeno pepper.
-Coat the tofu with the broth.
-Simmer for another 5-7 minutes with the lid on. 
Serve with rice. Enjoy!