Kimchinigang

Kimchinigang is a Korean–Filipino fusion dish combining the flavours of Kimchi to the all-time Filipino favourite, the pork sinigang.


With the influx of Korean students in the Philippine universities, more and more Korean dishes are being sold and served in the Philippine restaurants. What is even better is that, these dishes started to become a favourite by many Filipinos, dishes like bulgogi, samgyupsal, bibimbap, bingsu, japchae and tteokbokki to name some. On the other hand does the Koreans love the Filipino dishes? I had heard some Koreans like some, but it is a small sample to safely say that most Korean love our cuisine.

With our dish today, I think it is a safe assumption that both Koreans and Filipinos would easily like this. The flavour profile is close to the palate of both cuisines, the sourness of Sinigang and the spiciness of Kimchi. Think of it like a sour gamjatang or jjigae, on the flip side, think of it as a spicy Sinigang with tofu, either way it is so good. It’s so warming in the cold days but still tolerable during hot days due to the taste of freshness from the tamarind, definitely comforting whole year round.

Do you think you would love this combination? Let us know.

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Kimchinigang

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 30 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Kimchinigang is a Korean–Filipino fusion dish combining the flavours of Kimchi to the all-time Filipino favourite, the pork sinigang.



Ingredients

Scale
  • 1 kg Pork Belly, cubed
  • 400 g tofu, cubed
  • 500 g kimchi
  • 1 large bunch mustard leaves, trimmed
  • 1 large onion, quartered
  • 1 packet sinigang (tamarind) mix or 400 g tamarind
  • 2 tbsp gochujang
  • water
  • fish sauce
  • freshly ground black pepper

Instructions

  1. Place pork and onions in a pot, pour enough water until the pork is just covered, bring to a boil. If using tamarind place it on a muslin cloth and tie the ends to secure, then place in the pot. Bring to a boil then simmer for 45 minutes.
  2. Add the gochujang and kimchi together with its juices, bring back to a boil then simmer for 15 minutes.
  3. Add the sinigang mix. If using tamarind, extract all the juice by pressing the muslin cloth multiple times on a colander placed on top of the pot. Discard muslin with tamarind.
  4. Add mustard leaves then cook for 5 more minutes
  5. Season with freshly ground black pepper and fish sauce, turn the heat off then serve.

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5 Responses

  1. I would eat anything with pork belly :-))

  2. Ah, fusion dishes can really be a lot of fun in the flavor department! This one looks fantastic. They’re calling for a whole bunch of snow here tonight, and I kinda wish I had a bowl of this waiting for me after all the shoveling!

  3. Love the flavor of pork belly! And love how you’ve made this — you’ve added so much more flavor. This looks great — thanks.

  4. You had me at kimchi! What a perfectly comforting, easy stew.

  5. This looks so comforting, Raymund. Sadly, I have never been able to eat kimchi because of my garlic allergy. Someone told me that sometimes it doesn’t have garlic but I haven’t been able to find it yet.

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