Delicious and Hearty Tonkatsu Kimchi Jjigae: The Ultimate One-Bowl Meal
Create a Visually Stunning and Delicious Tonkatsu Kimchi Jjigae at Home
Introducing a simple yet incredibly satisfying Tonkatsu Kimchi Jjigae recipe that’s perfect for a hearty one-bowl meal. The fantastic combination of spicy kimchi and crispy tonkatsu, enhanced by a warm broth, makes this a delightful dish, especially on cooler days.
Key Ingredients- Tonkatsu (Pork Cutlet) 2 pieces (adjust quantity based on size, assuming 1 piece per serving)
- Well-fermented Kimchi 1 cup (approx. 150g), chopped
- Half an Onion, thinly sliced
- Half a Green Onion, diagonally sliced
- Eggs 2, beaten for egg wash
- Cooking Oil, for frying tonkatsu
Cooking Instructions
Step 1
First, prepare the crispy tonkatsu. Consider one piece of tonkatsu as a serving, though you can adjust based on their size. Fry the tonkatsu until golden brown and crispy. Place the fried tonkatsu on paper towels to absorb excess oil. Then, slice it into bite-sized pieces or strips for easier eating.
Step 2
Heat a pan with a little cooking oil. Add the sliced green onions first and stir-fry to release their aroma, creating scallion-infused oil. Once fragrant, add the sliced onions and sauté until they become translucent. Next, add the chopped kimchi and stir-fry together for about 1-2 minutes. Pour in the kimchi juice and continue to cook. After that, add water (or anchovy-kelp broth, or rice water) and bring to a boil over medium heat. Once boiling, season with soy sauce or tuna extract for umami, and add a pinch of sugar to balance the kimchi’s sourness. Let it simmer until the broth thickens slightly.
Step 3
Arrange the prepared tonkatsu slices attractively over the kimchi and broth mixture in the pot. Ensure the tonkatsu is partially submerged in the broth.
Step 4
Prepare the egg wash. In a bowl, beat the 2 eggs until well combined. Gently and slowly pour the beaten egg around the edges of the tonkatsu and over the kimchi mixture. Pouring slowly helps create a visually appealing presentation.
Step 5
When the egg is about 80% cooked and still slightly soft, sprinkle the diagonally sliced green onions over the top. Cover the pot and let it simmer briefly until the egg is fully cooked. Serve the Tonkatsu Kimchi Jjigae directly from the pot while hot, or present it in a beautiful serving bowl for an even more appetizing look.
