Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Kimchi Jjigae – Adding Rice Flour and Not Stir-Frying the Meat Makes the Broth Different
- Cook time
- 35 min
- Difficulty
- 2 out of 5 stars
- Servings
- Serves 3
Ingredients
Tap to check offServes 3
Steps
Cut the kimchi, green onion, tofu, and cheongyang chili pepper.
Dissolve rice flour 1T in 100ml of water, then add another 900ml of water and pour into the pot.
Add pork shoulder 300g and simmer over medium heat for 20 minutes.
Once the broth comes out, add kimchi, minced garlic 1T, fine red pepper powder 1T, coarse red pepper flakes 1T, and cooking oil 1T, and cook for 8 minutes until the kimchi becomes translucent.
Add soup soy sauce 1T, tuna fish sauce 1/2T, tofu, green onion, and cheongyang chili pepper, and simmer for 3 more minutes.
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