Baked Kimchi Jjigae

Baked Kimchi Jjigae is a delightful twist on the traditional Korean stew, featuring rich flavors from kimchi and a protein boost from tofu and pork. This dish combines the comforting essence of jjigae with a baked finish, creating a unique and hearty meal.

Ingredients

• Kimchi - 200 grams
• Firm tofu - 200 grams, cubed
• Pork belly - 100 grams, diced
• Onion - 1 medium, sliced
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Korean red pepper flakes (gochugaru) - 1 tablespoon
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Chicken or vegetable broth - 500 ml
• Spring onions - 2, chopped
• Cheddar cheese - 50 grams, shredded
• Black pepper - to taste
• Salt - to taste

Steps

1. Preheat your oven to 180°C (350°F).
2. In a large oven-safe pot, heat sesame oil over medium heat. Add diced pork belly and cook until browned.
3. Add sliced onions, minced garlic, and ginger to the pot. Sauté until the onions become translucent.
4. Stir in the kimchi and gochugaru, cooking for another 2-3 minutes until fragrant.
5. Pour in the broth and soy sauce, bringing the mixture to a simmer.
6. Add cubed tofu and stir gently to combine. Season with salt and black pepper to taste.
7. Remove the pot from heat and sprinkle the shredded cheese on top.
8. Transfer the pot to the preheated oven and bake for 15-20 minutes, or until the cheese is bubbly and golden.
9. Garnish with chopped spring onions before serving.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 25 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 950 mg
• Cholesterol: 60 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in probiotics from kimchi, promoting gut health.
• High in protein from tofu and pork, supporting muscle repair and growth.

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