Apr 28, 2015
Sous Vide Kimchi Jjigae
For those not yet enamored with Korean food, kimchi jjigae makes a compelling case for falling head over heels. This pork belly stew combines garlic, fermented cabbage, toasted sesame oil, chili paste, soy and fish sauce; this might sound like an overwhelming roster, but everything comes together seamlessly. Like much of Korea’s cuisine, the dish integrates a variety of bold, assertive flavors into a surprisingly subtle and harmonious balance. Sous vide allows us to cook the pork slowly, with no risk of overcooking, adding another level of luxuriousness. So if you’re not already in love, get some kimchi and prepare to swoon!
Take a big spoonful right here.
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Tags: cooking, delicious, eattender, food, foodie, foodporn, how to, jjigae, kimchi, kimchi jjigae, korean, nom, nomiku, recipe, sous vide, sousvide.