Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Krizell
•
July 12, 2025
Welcome to the sinigang series part 5, a series where I show you how to use sinigang powder in ways other than the traditional sinigang soup.
Todays menu? It’s a combination of Korean kimchi jjigae (Korean kimchi stew) and Filipino sinigang. Because sinigang and kimchi jjigae both have a sour taste, the combination of the two works perfectly. In this recipe, we make kimchi jjigae as normal and add sinigang powder and some of the usual sinigang vegetables. It’s a little spicy, a lotta sour and overall – a mix of two things I really love.
In a shallow pot, place kimchi (½ cup) and kimchi juice (¼ cup).
Add pork belly (4–6 oz) and sliced onion (⅛ medium). Add 2/3 of the green onions, sinigang packet powder (1 Tbsp), sugar (2 tsp), gochujaru and Gochujang.
Lessen the measurements of the gohujaru and Gochujang if you cannot tolerate spicy.
Add sesame oil and add cover everything with the dashi. Cover and cook for 10 minutes over medium high heat.
Uncover and mix well. Lay the tofu (¼ package), eggplant, radish, and baby bok choy over the top. Cover and cook another 10 minutes over medium heat.
Garnish with remaining green onion. Best enjoyed with a hot bowl of rice!
Subscribe to get my new recipes delivered to your inbox
Sign in to comment
