How to Make Ryu Soo-young's Lifelong Kimchi Jjigae

1. 1

   1. Preparation

2. 2

   Slice the onion into strips [02:33].

3. 3

   Chop the green onion and slice the tofu into half-blocks [02:39].

4. 4

   2. Searing Meat

5. 5

   Preheat a stainless pot on medium heat for 3 minutes [03:03].

6. 6

   Add oil and the pork front leg, stir-frying until the fat renders and the meat turns golden [03:11].

7. 7

   3. Making the Flavor Base

8. 8

   Add 1T minced garlic and 1T shrimp paste, then stir-fry to combine [03:41].

9. 9

   Pour 2T soy sauce onto the edge of the pot to caramelize before mixing it with the meat [04:53].

10. 10

    Lower the heat, add 2T red pepper powder, turn off the stove, and stir to create chili oil [05:15].

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    4. Simmering

12. 12

    Add 1L water, onion, and green onion [06:02].

13. 13

    Cut in the kimchi using scissors and pour in 100ml of kimchi brine [06:35].

14. 14

    Add 1t coarse salt, cover with a lid, and simmer on medium-low for 30-40 minutes [07:13].

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    5. Finishing

16. 16

    Add 1T vinegar at the very end to sharpen the flavor [10:21].

17. 17

    Add the sliced tofu and boil for a few more minutes until heated through [10:50].