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Asian Aromatic Base
Asian Korean Style Base
Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Bombay BBQ Inspired Sauce
Carolina Mustard Style BBQ
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Classic Demi-Glace Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Fragrant Thai Style Seasoning
Game Glace
Instant Gravy
Jalfrezi Seasoning
Keralan Style Seasoning
Korea Town Style Ketchup
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce Base
Memphis Champion Inspired BBQ
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce Base
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Smoky El Diablo Inspired Sauce
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce Base
Zesty Chermoula Seasoning
Kimchi Jjigae
PREP TIME: 20 mins
COOKING TIME: 1 hr
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
Ingredients...
1.5kg Pork belly (cut into 2 inch squares)
500g Kimchi
80g Essential Cuisine Asian Korean Style Base
20g Sugar
600ml Water
500ml EC Signature Reduced Chicken Stock
20ml Gluten free Soy sauce
10ml Fish sauce
10ml Toasted sesame oil
500g Tofu (cut into 2 inch squares)
15g Toasted sesame seeds
6 Spring onions
Method...
1. Drain the kimchi, keeping 100ml of the liquid. Cut into 2-inch squares.
2. Fry the pork belly until starting to colour.
3. Add the kimchi, Asian Korean Style Base and sugar. Cook for 2-3 minutes.
4. Add the water, stock and the set aside brine. Simmer for 30 minutes.
5. Add the soy sauce, fish sauce and toasted sesame oil and stir in. simmer for 2-3 minutes.
6. Place the tofu so it sits on top of the broth and heat for 2-3 minutes.
7. Garnish with the toasted sesame seeds and spring onions.
8. Serve in the pot with rice on the side.
Chefs Tip: Replace the pork for diced aubergine or a mix of oyster and shiitake mushrooms.
