Korean Kimchi Jjigae with Tofu, Rice and Gyeran Mari

Ingredients

• 1.5 cupWell-fermented kimchi (chopped)
• 400 gFirm tofu (cubed)
• 200 gPork belly or pork shoulder (thinly sliced)
• 1 mediumWhite onion (sliced)
• 3 stalkSpring onions (sliced, for garnish)
• 3 tbspKimchi juice (from the jar)
• 1 tbspGochugaru (Korean red pepper flakes)
• 1 tbspGochujang (Korean red pepper paste)
• 1 tbspSoy sauce (gluten-free tamari)
• 4 cloveGarlic (minced)
• 1.5 cupWater or anchovy stock
• 1 tbspNeutral cooking oil (e.g. sunflower or canola)
• 0.5 tspSalt
• 0.5 tspSugar
• 1.5 cupJasmine or short-grain white rice (uncooked)
• 6 largeEggs
• 0.5 mediumCarrot (julienned or finely diced)
• 0.25 tspBlack pepper

Method

1. 1

   Start the rice first: rinse 1.5 cups rice until water runs clear, then cook in a rice cooker or pot with 2.25 cups water — it will be ready by the time everything else is done.

2. 2

   Heat oil in a medium pot over medium-high heat. Add the sliced pork and cook for 2–3 minutes until no longer pink, stirring occasionally.

3. 3

   Add the minced garlic and sliced onion to the pot and stir-fry for 1 minute until fragrant.

4. 4

   Add the chopped kimchi and kimchi juice, gochugaru, gochujang, and gluten-free tamari. Stir everything together and cook for 1–2 minutes to let the flavours meld.

5. 5

   Pour in the water or anchovy stock, add sugar, and bring to a boil. Gently slide in the cubed tofu, reduce heat to medium, and simmer for 5 minutes. Taste and adjust salt if needed.

6. 6

   While the jjigae simmers, make the gyeran mari: whisk 6 eggs with a pinch of salt and pepper, then stir in the julienned carrot.

7. 7

   Heat a little oil in a non-stick pan over medium-low heat. Pour in the egg mixture and let it set slightly, then roll it tightly from one end using a spatula, forming a log. Cook for 1–2 minutes, turning to set all sides, then slide onto a board and slice into rounds.

8. 8

   Ladle the kimchi jjigae into bowls, garnish with sliced spring onions, and serve alongside steamed rice and sliced gyeran mari.