Pork Belly Kimchi Jigae

Ten days before I cooked this batch of kimchi jigae, I used the previous batch of kimchi to prepare these two containers.

The kimchi was not up to standard, so it was repurposed for this kimchi jigae.

There is a hidden treasure buried inside the kimchi.

The two containers were stored in the fridge for 10 days.

 Ten days later, I took both containers out from the fridge.

Phewwww........... the smell! LOL! 

Can you see the buried treasure?

I fished out the pork belly.

All together there were 4 pieces of pork belly, two per container.

Now it was time to cook using the slow cooker.

One layer of kimchi and one layer of pork belly. Then I added chicken broth.

I also sauteed some aromatics - onions, garlic and spring onions and dumped those into the pot.

I also added a secret ingredient - doenjang, Korean fermented soy bean paste.

It is very pungent in a delicious way.

I added one tablespoon of doenjang and two chicken stock cubes.

Then I left the kimchi jigae to cook on its own.

After a few hours, I got this pot of delicious kimchi jigae that would be the envy of any ajuunma.

I removed the pork belly to be evenly distributed among my containers.

Now I scoop the soup into the containers.

There you go. Four containers of kimchi jigae. There were extras (without pork belly) and I kept these in two bigger containers. I can always add boiled pork belly later on.

Watch this video and see if you are not tempted.