Kimchi Jjigae is a traditional Korean kimchi stew. It's rich, warming and has a wonderful complexity and depth of flavour making it the ultimate, comforting supper. Serve atop a bed of plump, fluffy white rice.
INGREDIENTS
Serves 2
- 180g unsmoked streaky bacon (we like field & flower)
- 1 1/2 TBS rice vinegar
- 1 tsp rice malt syrup (or sweetener of your choice; coconut sugar or raw cane sugar will work just as well)
- 1/2 tsp black pepper
- 3/4 Cup Kimchi (finely diced)
- 1 tsp peanut oil
- 1 leek (finely sliced)
- 100g mushrooms (stems removed & thinly sliced)
- 300g firm tofu (cubed) - we like The Tofoo Co
- 2 Cup water