Add oil to a pan over medium heat, then add 300g of pork for stew. Stir-fry until the pork fat renders out.
Add 1 tablespoon of minced garlic and continue stir-frying on medium heat.
Add 1 tablespoon of salted shrimp (saeujeot).
Add 2 tablespoons of soy sauce.
Reduce the heat to low and add 2 tablespoons of red pepper flakes.
Turn off the heat and stir with the residual heat to create chili oil.
Pour in 1 liter of water and turn the heat up to high.
Add 1 sliced onion and 1 chopped green onion stalk.
Add 1/4 head of kimchi.
Add 100ml of kimchi brine.
Bring to a boil on high heat.
Once boiling, cover with a lid, reduce heat to medium, and simmer for at least 30 minutes.
The delicious kimchi jjigae is ready to serve.
This recipe was organized by Hemogry AI based on the video.
Nutrition data is estimated based on the video and may not be fully accurate.