Kimchi Jjigae Rice

Kimchi Jjigae Rice is a hearty Korean dish that combines the spicy, tangy flavors of kimchi stew with fluffy rice, creating a comforting and satisfying meal. This dish is not only delicious but also packed with nutrients and probiotics from the kimchi.

Ingredients

• Cooked white rice - 200 grams
• Kimchi - 150 grams
• Pork belly (or tofu for vegetarian) - 100 grams, diced
• Onion - 1 medium, sliced
• Garlic - 3 cloves, minced
• Green onion - 2 stalks, chopped
• Gochugaru (Korean red pepper flakes) - 1 tablespoon
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Water - 500 ml
• Tofu (optional) - 100 grams, diced
• Eggs - 2 (optional)

Steps

1. In a pot, heat sesame oil over medium heat. Add diced pork belly (or tofu) and cook until browned.
2. Add sliced onion and minced garlic to the pot, sautéing until fragrant and onions are translucent.
3. Stir in the kimchi and cook for 3-4 minutes until the kimchi is slightly softened.
4. Add gochugaru and soy sauce, mixing well to combine all ingredients.
5. Pour in 500 ml of water and bring to a boil. Reduce heat and let it simmer for 10-15 minutes.
6. If using, add the diced tofu and let simmer for another 5 minutes.
7. In the last few minutes of cooking, crack the eggs directly into the pot, allowing them to poach in the broth.
8. Serve hot over cooked white rice, garnished with chopped green onion.

Nutrition

• Calories: 550
• Protein: 25 g
• Carbs: 70 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 900 mg
• Cholesterol: 210 mg
• Total Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

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

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