Here’s How to Make Itaewon Class’s Soft Tofu Stew and Pork Stir Fry at Home
If you’ve been watching Itaewon Class, then you’ve definitely been dying to try the delicious soft tofu stew and other dishes they’ve been eating all the time. If you don’t watch it, then you’re missing out on all the great food featured on the show.
Itaewon class is a great gateway to Korean cuisine, since a huge chunk of the show focuses on its food scene. Two of the most popular dishes on the show are kimchi jjigae and pork stir fry, which are the dishes we’ll be making today.
Soft Tofu Stew (Kimchi Jiggae)
One of the main dishes from the show is called Kimchi Jjigae. What is Kimchi Jjigae?
Kimchi Jjigae is a type of stew that’s popular in Korean households. It has kimchi (of course), fatty pork, scallions, and tofu. It’s one of the top of the ultimate comfort food list. The spicy kick along with the fatty meat is just perfect together. It’s relatively easy to put it all together, take a look at the recipe below.
- 200 g sliced pork belly (skin off)
- 1 cup aged kimchi, chopped
- 1/2 white onion
- 2 stalks green onions
- 100g enoki mushrooms
- 100g soft tofu
- 2 cups dashi
- 1 Tbsp Korean chili flakes (gochugaru)
- 1 Tbsp soy sauce
- 1 tsp Korean chili paste (gochujang)
- 1/4 tsp minced garlic
- salt and pepper to taste
- Finely chop garlic. Chop green onion into 2-inch sticks and set aside.
- Chop kimchi into large chunks. Take the pork belly and slice into half-inch cubes.
- In a pan over medium heat, cook pork cubes until the fat renders. Add garlic and gochugaru.
- Add in kimchi chunks and sauce.
- Pour in dashi stock and mix until well combined.
- As it simmers, add in green onions, enoki mushrooms, and soft tofu.
- Garnish with green onion, black pepper and sesame oil. Serve hot with Korean rice and side dishes (banchan).
Pork Stir Fry
The other star dish of Itaewon Class is the pork stir fry. It’s best to set aside some extra time to prepare the recipe (at least a day in advance) to let the marinade do its work. Other than that, putting it together is just as easy!
- 300g sliced pork shoulder
- oil to fry
- 1 white onion, sliced
- 4 green onion stalks
- ¼ tsp sesame seeds
- 1 cup chopped aged kimchi
For the marinade:
- 2 tablespoons gochujang
- 1 tbsp gochugaru
- 2 tablespoons soy sauce
- 2 tsp white sugar
- 1 teaspoon finely grated ginger
- 1 apple grated
- 2 cloves of garlic grated
- 1/3 cup soju
- 1 tablespoon sesame oil
Day 1: Prepare the marinade.
- Grate ginger, apple (or korean pear) and combine with gochujang, gochujaru, soy sauce, sugar, sesame oil, and soju.
- Remove skin from pork belly. Toss into marinade until fully coated. Leave in the fridge overnight.
Day 2: Cooking time!
- Finely slice white onions, scallions, and kimchi.
- In a pan over medium heat, saute onions and scallions. Add in kimchi and immediately remove from heat.
- Pan fry the pork until fat is rendered out. As it finishes cooking, add in the green onion, scallions, and sesame seeds. Plate up and garnish with more sesame seeds.