Kimchi jigae noodle stew

Jigae may be something that is brand new in your culinary vocabulary or, indeed, you may be well versed with it; regardless it is certainly a meal that you need to become more familiar with as it is simple, fast and a definite winter warmer. Jigae, to all intents and purposes, is a Korean stew that uses kimchi as the base along with pork and/ or tofu typically. To make even heartier I have added some instant ramen noodles but feel free to leave this out if you prefer.

Ingredients- serves 2-3
3 slices of pork belly
1 tbsp rice wine
Pinch of white sugar
200g kimchi
200g firm tofu- patted dry and cut into bite sized pieces
Shiitake mushrooms- cleaned and sliced
500ml vegetable stock
1 tsp gochugaru
1 tbsp. gochujang
1 tbsp dark soy
Baby pak choi- shredded
Spring onions- sliced
1 tsp toasted sesame oil
200g instant ramen noodles

1.Start a little ahead of time in order to prepare the pork. Simple cut the pork belly into bite sized pieces and marinade in the rice wine; season well with pepper and set aside for half an hour.

2. When the pork’s time is up, choose a heavy based, large pan that will be big enough to fit everything in. Add a glug of unflavoured oil and heat to medium; add the pork belly bites and cook until turning golden and starting to caramelise.

3. Add the kimchi and tofu into the pan with the pork and carefully combine; continue to cook for a couple of minutes along with the mushrooms. Up next goes all the remaining ingredients other than the spring onion and pak choi. Bring the stock to a gentle simmer for 15 minutes; taste and adjust the seasoning to taste by adding more gochujang, soy and/ or sesame oil. For the last two minutes of cooking, sprinkle in the onion and pak choi and add the instant ramen noodles; it’s ready when the onion and pak choi is tender. Serve immediately.

Kimchi jigae noodle stew- a new dish to add to your repertoire and perfect after festive excess!

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