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!
- 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
In a big pot, heat oil over medium heat.
Add onions and tomatoes. Saute until onion is translucent.
Add kimchi and sauté for another 2 minutes.
Add water, sinigang mix, gochujang and pork belly. Combine well. Bring to a boil.
Reduce heat to low and simmer for one hour.
Add string beans and cook for another 2 minutes.
Add fish sauce. Serve into bowls and enjoy!
Inspired by Pepper.ph.