In Korea, jjigae means "stew," and this is one of the country’s favorites. It is served from breakfast to late at night. Recipes vary and can include potatoes, mushrooms, and a variety of meats. Red chili pepper paste also can be added for heat. Most Korean Americans live in California or the East Coast states of New York and New Jersey, where the dish is more commonly found on restaurant menus. This recipe uses pork, but beef, clams, or shrimp can be substituted.
Recipe Servings: 2
Prep Time
10 minutes
Cook Time
17 minutes
Total Time
27 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 Tbsp vegetable oil
- 3 oz pork (preferably fatty pork) shoulder, or loin, sliced into thin strips
- 2 Tbsp korean soybean paste
- 1 tsp korean chili pepper flakes
- 2 cups water
- 2 oz korean radish, thinly sliced
- ¼ medium onion, thinly sliced
- 1 tsp minced garlic
- 9 oz tofu, cut into 1-inch cubes
- ½ medium zucchini, cut into 1-inch cubes
- 1 chili pepper, green or red
- 1 green onion, roughly chopped
- 1 tsp vinegar
- Cooked rice, as needed for serving
Directions
- Heat the oil in a small pot over medium heat.
- Add the pork, soybean paste, and chili pepper flakes. Cook 3–4 minutes.
- Add the water, stirring well to dissolve soybean paste.
- Add the radish and boil over medium high heat for 4–5 minutes.
- Add the onion, garlic, tofu, zucchini, and chili pepper, boiling 5–6 minutes.
- Add the scallion and vinegar, cooking 1–2 minutes.
- Serve with cooked rice.
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