Salmon Belly Kimchi Jjigae

Fatty salmon work really well with Kimchi in this comforting spicy hot bowl of Jjigae. Salmon Belly Kimchi Jjigae is a Korean soup dish prepared with Salmon belly in a soup infused with Kimchi, gochujang and gochugaru.

The fatty parts of salmon can sometimes be overwhelming, its flavour is more pronounced, and those healthy fats can overpower a dish, hence eating it on its own can be intimidating if you are not used to this flavour and texture, so usually they are best consumed in small amounts. Salmon Belly, Salmon Head and Salmon Fins are the fattiest part of the salmon, and if you got a really good quality ones, the marbling is just amazing, it’s like the Kobe Beef of the sea.

When cooking these fatty parts of salmon, it has to be done the right way with the right flavours that can accompany it, so it can be a very pleasurable experience, that is why usually prepare this on a sour and/or spicy to cut the fattiness of this cut. We had made several dishes using these cuts of salmon and today we are making another one and this time we will do it with a Korean Twist.

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Salmon Belly Kimchi Jjigae

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Korean

Description

Salmon Belly Kimchi Jjigae is a Korean soup dish prepared with Salmon belly in a soup infused with Kimchi, gochujang and gochugaru.

 


Ingredients

Units Scale
  • 750 g salmon belly and/or salmon fins
  • 1/2 cup kimchi
  • 4 tbsp kimchi juice (adjust according to your taste)
  • 1 tbsp gochujang (red pepper paste)
  • 1 tbsp gochugaru (red pepper flakes)
  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 2 stalks spring onions, chopped
  • fish sauce
  • water

Instructions

  1. In a soup pot add the kimchi then cook over medium heat for 5 minutes.
  2. In a bowl, combine together sesame oil, garlic, gochujang, and gochugaru.
  3. Add in the salmon belly to the bowl then stir to coat salmon, now add the salmon to the soup pot.
  4. Pour enough water to cover the ingredients and add the kimchi juice.
  5. Bring it to a boil over medium heat then let it boil, once boiling put heat to low then simmer for 5 more minutes.
  6. Add in the chopped spring onions then serve immediately.

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6 Responses

  1. Eha says:

    Oh yes. absolute yes . . . . have to get the salmon belly – don’t know whether I can get the fins – all else naturally is at home. This looks truly tremendous, and I cannot wait to make !

  2. I love salmon belly — but it’s really hard to get here outside a sushi restaurant. Beautiful dish — Happy New Year!

  3. Wish I knew where I could find the salmon belly! This looks super duper delicious.

  4. Interesting! I’ve only seen tofu kimchi jigae before, but naturally it is a very versatile base.

  5. Michelle says:

    Love salmon belly — never seen it in a jiggae before, but I would totally make this! Delicious!

  6. I love salmon, but I haven’t really cooked with salmon bellies a lot. This dish looks terrific! That’s quite an intriguing combination of flavours which I would never have thought of using along with fish. But I bet the spiciness quite nicely balances out these fat fish pieces!

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