Main
Kimchi Jjigae with Enoki and Rice Cakes
40 minServes 2Nutri-Score C€€
C
40 min
40 minKimchi Jjigae with Enoki and Rice Cakes
what you need
Ingredients
aged kimchi (very sour, old kimchi, roughly chopped)Fresh400 g- kimchi juice (from the kimchi jar)Fresh60 ml
pork capicola (thin hotpot-style slices)Other200 g
enoki mushrooms (trimmed and chopped in half)Produce200 g- scallions (roughly chopped)Produce4 pieces
garlic (minced)Produce4 pieces
gochugaru (Korean red chili flakes)Spices5 g
canola oil (olive oil works too)Pantry15 ml- sesame oil (just a tiny bit)Pantry5 ml
soy sauce (added later, to taste)Pantry15 ml- stock (pre-prepared)Pantry700 ml
rice cakes (tteok, soaked if needed)Grains150 g
egg (whole)Dairy1 piece
per serving
Nutrition
411kcal
- Carbs
- 39 g
- Proteins
- 21 g
- Fat
- 19 g
step by step
Method
- Step 1
Prep the ingredients
- Chop the enoki mushrooms in half.
- Roughly chop the scallions.
- Mince the garlic.
- Slice the pork capicola if needed.
- Step 2
Aromatics in oil
- Heat canola oil in a pot (olive oil works too).
- Add a tiny bit of sesame oil — don't add too much or everything will burn.
- Add some of the scallions and fry for about 30 seconds.
- Add a tiny bit of gochugaru. No salt for now, since soy sauce goes in later and the kimchi is already salty.
- Step 3
Fry the kimchi
- Add the aged, very sour kimchi (a generous amount to use it all up).
- Add the garlic and mix everything together.
- Fry until the kimchi turns a burning red-orange color.
- Step 4
Add stock and simmer
- Pour in the pre-prepared stock.
- Add a little kimchi juice.
- Add the enoki mushrooms.
- Push everything down to make space for the pork.
- Add the pork slices and the rice cakes.
- Season with soy sauce to taste.
- Step 5
Finish with egg
- Crack the egg into the stew.
- Cover the egg with some scallions on top.
- Let it cook and boil for 3 to 5 minutes until the egg is set.