Kimchi Sinigang

How cool is it to have both Filipino and Korean food flavors into one dish? That’s what I tried today: Kimchi Sinigang! It has almost same ingredients with Kimchi chigae with the absence of tofu and addition of string beans and tomatoes. The taste is quite similar but there’s a distinct sour taste from the tamarind flavoring. Both dishes tasted good so it’s just a matter of preference.

Watching too many k-dramas is making me crave for stew dishes whenever I eat. I think I already got transformed, haha! Coz I tend to want to cook more soup/stew dishes these days. And if not, I always crave for it! If you’re in the same boat as me, try this Kimchi Sinigang… you’ll love it!

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Kimchi Sinigang

Servings 6 Servings

Ingredients

• 3 Tbsp vegetable oil
• 1 Piece onion sliced
• 3 Pieces tomatoes sliced
• 1.5 Cups kimchi
• 9 Cups water
• 44 Grams sinigang mix
• 2 Tbsp gochujang
• 1 Kilo pork belly chopped into bite sized pieces
• 1 Cup string beans chopped Into 2-inch long
• 3 Tsp fish sauce

Instructions

1. In a big pot, heat oil over medium heat.

2. Add onions and tomatoes. Saute until onion is translucent.

3. Add kimchi and sauté for another 2 minutes.

4. Add water, sinigang mix, gochujang and pork belly. Combine well. Bring to a boil.

5. Reduce heat to low and simmer for one hour.

6. Add string beans and cook for another 2 minutes.

7. Add fish sauce. Serve into bowls and enjoy!

Recipe Notes

Inspired by Pepper.ph.