韩式泡菜锅 Kimchi Jjigae

今天天气阴凉阴凉，来一锅热辣的汤就最好了！

平常在外边吃的泡菜锅，虽然看起来红红的，但是吃起来却一点都不辣。

对于我这个无辣不欢的人来说，真不过瘾！

今天在家自己煮，想吃多辣就多辣～呼！那大汗淋漓的感觉真爽！

美中不足的地方就是，我买回来的泡菜不太酸。。可是，这泡菜锅还是好好吃～

材料(2人份):
麻油---1汤匙
泡菜---半碗
泡菜汁---半碗 (我买的泡菜很少汁，所以我没放)
洋葱---1颗 (切八份)
五花肉---随意 (切片)
韩式辣酱---1汤匙
嫩豆腐---1块
红辣椒---1条
葱白---少许
鸡蛋---1个
清水---适量

做法:

1. 把五花肉片于一锅沸水中汆烫5秒钟，取出备用。
2. 在一个小锅放入麻油，爆香洋葱，依序放入五花肉，泡菜和韩式辣酱，翻炒一会儿。
3. 倒入适量的清水于锅中，待滚后加入红辣椒，嫩豆腐和葱白即可。

备注：

1. 如果敲一颗鸡蛋入汤中，风味更佳。(我忘了加)
2. 此锅泡菜锅，拿来下饭最好。
3. 不嗜辣者，可不放韩式辣酱和红辣椒。

Ingredients (2 servings):

Sesame oil---1 tbsp
Kimchi---Half bowl
Kimchi juice---Half bowl (My store-bought kimchi contains less juice,so i just omit it)
Onion---1 pc (divide into 8)
Pork Belly---Own preference (Cut into slices)
Korean red pepper sauce---1 tbsp
Soft tofu---1 pc (Cut into thin slices)
Red chili---1 nos
Spring onion---Some (Slice diagonally)
Egg---1 nos
Water---Some

Method:

1. Blanch the pork belly slices in a pot of boiling water for around 5 seconds. Remove and set aside.
2. Heat some sesame oil in a sauce pot, stir fry the onion, followed by pork belly slices, kimchi and korean red pepper sauce.
3. Add some water into the pot. When it comes to boil, add in red chili, soft tofu slices and spring onion. Ready to serve.

Note:

1. It would be better to crack an egg into the soup. It tastes richer and nicer. (I have forgotten to do so.)
2. This kimchi jjigae is best serve with rice.
3. For non-spicy lover, you can omit the korean red pepper paste and red chili.

*饱足。满足*

I am submitting this post to Asian Food Fest: Korea hosted by Sharon of Fest of Feasts.