@basicsundaycooking: Garlic Chili Crunch Kimchi Jjiae recipe ⬇️ 2 cups chopped cabbage kimchi 2 3/4 cup @Kettle and Fire Chicken Bone Broth 1/2 lb thinly sliced pork belly 2 tbsp kimchi juice or 1 tbsp white vinegar (Optional, for extra tang) 1 tbsp unsalted butter 1 tbsp @momofuku goods Mild Garlic Chili Crunch 1 tbsp soy sauce 1 tbsp gochugaru (Course Korean red pepper powder) 2 tsp fish sauce 1 tsp Korean beef stock powder 1/2 tsp sugar 1 pack firm tofu, drained and sliced into rectangles or cubes (optional) 1 bunch scallions, chopped into 2_inch pieces 1. Cook the pork belly in a deep pan over medium heat until lightly browned. Reserve about 2 tsp of the rendered fat and discard the rest. 2. Add the butter, kimchi, sugar, and chili crunch. Saute for 5 minutes, until the kimchi softens. 3. Pour in the chicken broth, then add the soy sauce, fish sauce, and Korean beef stock powder. 4. Bring to a boil, then reduce heat and let it simmer for 15 minutes. 5. Taste and adjust. Add kimchi juice or a bit of vinegar if you want more tang. 6. Add tofu and scallions, and simmer for another 5-10 minutes. 7. Serve with rice #momofukupartner #kfpartner #koreanfood #kimchisoup #kimchijjigae

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Thursday 07 May 2026 23:21:34 GMT