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Le Chaudron recipe
Kimchi jjigae mijoté
Kimchi jjigae (kimchi stew)
⏱ 35 minServes 3Easy310 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients3 servings
300 g (11 oz)well-fermented kimchi
200 g (7 oz)pork belly, sliced
200 g (7 oz)firm tofu, cubed
1 tablespoongochujang
500 ml (2 cups)dashi
2scallions, sliced
- 300 g (11 oz) well-fermented kimchi
- 200 g (7 oz) pork belly, sliced
- 200 g (7 oz) firm tofu, cubed
- 1 tablespoon gochujang
- 500 ml (2 cups) dashi
- 2 scallions, sliced
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 3. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Cook the pork belly for 5 minutes until it renders its fat and browns lightly.
- Add the roughly chopped kimchi and cook 3 minutes.
- Stir in the gochujang, add the dashi and bring to a simmer.
- Cover and simmer gently for 15 minutes.
- Add the tofu cubes and cook 5 minutes more without stirring.
- Sprinkle with sliced scallions and serve hot from the pot with rice.
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