Perfectly Spicy Kimchi Nikujaga (Meat and Potatoes)

Perfectly Spicy Kimchi Nikujaga (Meat and Potatoes)

Here's a simmered meat and potato dish with kimchi.
It's great with rice since it has the perfect amount of spiciness.

Ingredients: 2 servings

Thinly sliced pork belly
100 g
100 g
Chinese chives (nira)
1/3 bunch
1 tablespoon
Soy sauce
1 tablespoon
1 tablespoon
Vegetable oil
1 tablespoon
Dashi (water and powdered dashi)
1 cup (200 ml)


1. Cut the potatoes in half, then halve again, yielding 4 chunks per potato. Cut the onion into wedges, chop the pork and chives into 3cm strips.
2. Heat vegetable oil in a pan and fry the pork. Add potatoes and onions and continue frying.
3. Add dashi, sugar, sake, and bring to a boil on high heat. Skimming the surface occasionally, simmer on medium heat for 15 minutes.
4. When the potato is soft enough to be poked through with a chopstick, add soy sauce, kimchi, and chives.
5. About 5 minutes later, when the liquid has evaporated, it's done.

Story Behind this Recipe

Everyone loves pork and kimchi, so I added kimchi to nikujaga.