Pork Belly Kimchi Stew (삼겹살 김치찌개, Samgyeopsal Kimchi Jjigae, Samgyeopsal Kimchi Jjigae)

Welcome back to Chelsea's K-Food Recipes! Today, we’re cooking a rich and flavorful dish that is sure to warm you up—Pork Belly Kimchi Stew (삼겹살 김치찌개, Samgyeopsal Kimchi Jjigae). This hearty stew combines tender pork belly with tangy, aged kimchi, creating a perfect balance of savory and sour flavors. It’s a favorite comfort food in Korean households, perfect for a chilly evening. Let’s get started!

Ingredients:

• 200g (7oz) pork belly, sliced into bite-sized pieces
• 1 1/2 cups aged kimchi (preferably sour)
• 1/2 onion, sliced
• 2 cloves of garlic, minced
• 2 green onions, chopped
• 1 tbsp gochugaru (Korean red chili flakes)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 cups water or anchovy broth
• 1 block of tofu (optional, cut into bite-sized cubes)
• 1 tbsp doenjang (Korean soybean paste, optional for richer flavor)
• Salt and pepper, to taste

Instructions:

1. Sauté the Pork Belly and Kimchi

• In a large pot, heat a tablespoon of sesame oil over medium heat.
• Add the sliced pork belly and sauté until the meat starts to brown and render its fat, about 5 minutes.
• Add the sliced onions and minced garlic, stirring for another 2-3 minutes until the onions soften.
• Stir in the aged kimchi and cook for about 3-5 minutes, allowing the flavors to meld and the kimchi to soften.

2. Add Gochugaru, Soy Sauce, and Broth

• Sprinkle the gochugaru over the kimchi and pork belly, then add the soy sauce. Stir well to combine.
• Pour in 2 cups of water or anchovy broth and bring the stew to a boil.
• If you want a richer, deeper flavor, add a tablespoon of doenjang at this stage, stirring until it dissolves into the broth.

3. Simmer the Stew

• Once the stew is boiling, reduce the heat to medium-low and let it simmer for 15-20 minutes, allowing the pork belly to become tender and the broth to thicken.

4. Add Tofu and Green Onions

• Gently add the tofu cubes to the pot, if using, and simmer for another 5 minutes.
• Add the chopped green onions and give the stew a final stir.

5. Adjust Seasoning and Serve

• Taste the stew and adjust seasoning with salt and pepper if necessary.
• Serve the Pork Belly Kimchi Stew piping hot with a bowl of steamed White Rice (흰쌀밥, Heen Ssal Bap) to complete the meal.

Tips for Perfect Samgyeopsal Kimchi Jjigae:

• The fattiness of pork belly adds richness to the stew, but if you prefer a leaner cut, you can substitute with pork shoulder or tenderloin.
• For an extra kick of flavor, you can add a spoonful of gochujang (Korean red chili paste) to the stew.
• Leftover kimchi is ideal for this recipe, as its aged, tangy flavor really enhances the dish.

Pork Belly Kimchi Stew is a true comfort dish that pairs perfectly with steamed white rice and side dishes. The combination of tender pork and sour, spicy kimchi creates a hearty and satisfying meal that’s both easy to make and deeply flavorful.

Thanks for joining me on Chelsea's K-Food Recipes—stay tuned for more delicious Korean recipes to come!

Korean Sugar Candy (뽑기, Dalgona, Ppopgi)

Welcome back to Chelsea's K-Food Recipes! Today, we're making a fun and super easy Korean street treat that has gained worldwide popularity thanks to its simple yet nostalgic charm—Dalgona (뽑기, Ppopgi). This sweet, crunchy sugar candy is made from just two ingredients and was a favorite among kids in Korea, often shaped into fun patterns. Ready to try making Dalgona at home? Let’s get started!

Ingredients:

• 2 tbsp sugar
• 1 pinch of baking soda (about 1/16 tsp)

Tools:

• A metal ladle or small pan
• A chopstick or spoon for stirring
• A flat surface for pressing (like a spatula or flat metal plate)
• Cookie cutters (optional, for shapes)

Instructions:

1. Melt the Sugar

• Place 2 tablespoons of sugar into a metal ladle or a small pan.
• Hold the ladle over low heat, stirring constantly with a chopstick or spoon. The sugar will slowly melt and turn into a golden, caramel-like liquid. Be careful not to burn it!

2. Add Baking Soda

• Once the sugar is fully melted and smooth, remove the ladle from the heat.
• Immediately add a pinch of baking soda and stir quickly. The mixture will foam and puff up, turning a light honey color.

3. Shape the Candy

• Quickly pour the mixture onto a flat surface like parchment paper or a non-stick tray.
• Let it cool for about 5-10 seconds, then press it down gently with a flat spatula or metal plate to flatten it into a thin disk.
• If you want to add a fun design, use a cookie cutter to gently press (not cut through) a shape into the candy before it hardens completely.

4. Cool and Enjoy

• Let the Dalgona cool for a minute or two until it hardens.
• Once set, you can break it apart and enjoy this crunchy, caramel-like treat!

Tips for Perfect Dalgona:

• Stir the sugar constantly while melting to prevent it from burning.
• Work quickly when adding the baking soda and shaping the candy—once the baking soda is added, the candy hardens fast!
• For an extra challenge, try not to break the shape you pressed into the Dalgona when eating—just like the traditional game!

Dalgona is a quick and easy candy to make, perfect for when you want a sweet treat with minimal ingredients and effort. It’s a fun activity to do with kids or when you’re craving something nostalgic and delicious.

Thanks for visiting Chelsea's K-Food Recipes—come back soon for more easy and tasty Korean dishes!

Tuna Kimchi Stew (참치 김치찌개, Tuna Kimchi Jjigae, Chamchi Kimchi Jjigae)

Welcome back to Chelsea's K-Food Recipes! Today, we’re making a comforting and hearty dish, Tuna Kimchi Stew (참치 김치찌개, Chamchi Kimchi Jjigae). This quick and easy stew combines tangy, fermented kimchi with canned tuna for a rich, savory flavor. It's a staple in Korean households, perfect for a cold day or when you want something filling and flavorful. Let’s dive into this delicious recipe!

Ingredients:

• 1 cup of aged kimchi (preferably sour)
• 1 can of tuna (preferably in oil, drained)
• 1/2 onion, sliced
• 2 cloves of garlic, minced
• 2 green onions, chopped
• 1 tbsp gochugaru (Korean red chili flakes)
• 1 tsp soy sauce
• 1 tsp sesame oil
• 2 cups water or anchovy broth
• 1 block of tofu (optional, cut into bite-sized cubes)
• Salt and pepper, to taste

Instructions:

1. Prepare the Kimchi and Tuna

• If your kimchi is too long, cut it into bite-sized pieces. Aged, sour kimchi is best for this stew as it adds a deeper, more complex flavor.
• Drain the canned tuna, reserving a little oil if desired for extra flavor.

2. Sauté the Kimchi and Onion

• In a medium pot, heat a tablespoon of sesame oil over medium heat.
• Add the sliced onion, minced garlic, and kimchi. Stir-fry for about 3-5 minutes until the kimchi softens and the flavors start to meld.
• If you want a spicier stew, sprinkle in the gochugaru at this stage.

3. Add Broth and Tuna

• Pour in 2 cups of water or anchovy broth (for extra depth of flavor).
• Add the drained tuna into the pot, gently breaking it apart with a spoon.
• Season with soy sauce, and let the stew simmer for 10 minutes.

4. Add Tofu and Green Onions

• If you're using tofu, carefully add it to the pot and simmer for an additional 5 minutes.
• Add the chopped green onions and give the stew a final stir.

5. Adjust Seasoning and Serve

• Taste the stew and adjust the seasoning with salt and pepper as needed. If you want it more savory, add a dash more soy sauce.
• Serve the Tuna Kimchi Stew hot, with a bowl of steamed White Rice (흰쌀밥, Heen Ssal Bap) on the side.

Tips for Perfect Tuna Kimchi Jjigae:

• The older the kimchi, the better! Sour kimchi gives the stew its characteristic tangy flavor.
• If you prefer a richer broth, you can add a little bit of the oil from the tuna can to the stew.
• Feel free to add additional vegetables like zucchini or mushrooms for extra texture.

Tuna Kimchi Jjigae is the ultimate comfort food, combining the bold flavors of kimchi with the convenience of canned tuna. It’s a simple, satisfying dish that’s perfect for a quick weeknight meal or a cozy weekend lunch.

Thank you for visiting Chelsea's K-Food Recipes—stay tuned for more delicious Korean dishes!

Korean Marinated Beef (불고기, Bulgogi, Bulgogi)

Welcome back to Chelsea's K-Food Recipes! Today, we’re cooking a true classic—Bulgogi (불고기, Bulgogi), a delicious and savory Korean marinated beef dish. Thinly sliced beef, marinated in a sweet and savory sauce, is grilled or stir-fried to perfection, making it tender, flavorful, and irresistible. Bulgogi is a favorite at Korean BBQs and family dinners, and it’s surprisingly easy to make at home!

Ingredients:

• 1 pound (450g) thinly sliced beef ribeye or sirloin
• 1 small onion, thinly sliced
• 2 green onions, chopped
• 1 carrot, julienned (optional)
• 1 tbsp sesame seeds (for garnish)
• 1 tbsp sesame oil (for garnish)

Marinade:

• 1/4 cup soy sauce
• 2 tbsp sugar
• 1 tbsp honey (optional)
• 2 tbsp mirin (or rice wine)
• 1 tbsp sesame oil
• 2 tbsp minced garlic
• 1 tbsp grated ginger
• 1/4 small pear (or apple), grated (for tenderness)
• 1/4 tsp black pepper

Instructions:

1. Prepare the Beef

• If your beef isn’t pre-sliced, place it in the freezer for about 30 minutes to make it easier to slice thinly.
• Cut the beef into thin, bite-sized pieces. The thinner the slices, the better the texture!

2. Make the Marinade

• In a large bowl, combine all the marinade ingredients: soy sauce, sugar, honey, mirin, sesame oil, minced garlic, ginger, grated pear, and black pepper. Stir until the sugar is dissolved.
• The pear or apple helps tenderize the meat, giving bulgogi its signature soft texture.

3. Marinate the Beef

• Add the thinly sliced beef to the marinade, making sure each piece is fully coated.
• Cover the bowl and refrigerate for at least 30 minutes, but for the best flavor, let it marinate for 2-4 hours (or overnight).

4. Cook the Bulgogi

For Grilling:

• Preheat a grill or grill pan over medium-high heat. Lightly oil the grill surface.
• Grill the marinated beef, onions, and carrots (if using) for 2-3 minutes per side, until the meat is cooked through and slightly caramelized.

For Stir-Frying:

• Heat a large skillet or pan over medium-high heat. Add a little oil and stir-fry the marinated beef and vegetables in batches for about 3-4 minutes until the beef is cooked and the sauce thickens.

5. Garnish and Serve

• Once the beef is done, garnish it with sesame seeds and a drizzle of sesame oil for extra flavor.
• Serve the bulgogi with steamed white rice (흰쌀밥, Heen Ssal Bap) and enjoy with your favorite side dishes like kimchi or pickled vegetables!

Tips for Perfect Bulgogi:

• For the best results, use high-quality cuts of beef like ribeye or sirloin.
• Don’t skip the pear or apple in the marinade—it’s the key to that tender, melt-in-your-mouth texture!
• If you like your bulgogi a bit sweeter, add a little more honey or sugar to taste.

Bulgogi is one of Korea’s most beloved dishes for a reason. Its sweet, savory, and slightly smoky flavor makes it perfect for both casual meals and special occasions. Pair it with a bowl of fluffy White Rice and enjoy an authentic taste of Korean BBQ right at home!

Thanks for reading Chelsea's K-Food Recipes—more Korean favorites are coming your way soon!