Cooking Kimchi Jjigae For My Korean Grandma | Meals We Remember Ep. 2

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Producer - Christine Eunji Kim
Director - Yuena Li
DP - Isabella Tan
Assistant Camera - John Xu
Sound - Andy Liu
Editor - Paul Liu
Art By - Tina Mei
COVID Compliance Officer - Crystal Gong

Korean Kimchi Jjigae Recipe

Ingredients:
180g pork belly, bite sized pieces
1 TBS rice wine
3/4 cup aged kimchi, bite sized pieces
1/2 cup spam, sliced
1/4 small brown onion, sliced
2 shiitake mushrooms, sliced
150g firm tofu, sliced
1 cup water
1 TBS Korean chili flakes
1 TBS soy sauce
1 tsp Korean chili paste
1/4 tsp minced garlic
3 sprinkles ground pepper
1/2 stalk green onion, sliced

Directions:
1. Cook pork belly, rice wine and some ground pepper in a pot over medium heat for a few minutes.
2. Add all the other ingredients except the green onion into the pot. Bring to a boil and simmer over medium heat for about 10 minutes. Stir gently to blend the sauce well into the soup.
3. Add green onion and serve with rice.
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Видео Cooking Kimchi Jjigae For My Korean Grandma | Meals We Remember Ep. 2 канала East Side Stories