Kimchi Jjigae (Korean Kimchi Stew)
A classic, hearty Korean stew made with aged kimchi, tender pork belly, soft tofu, and a spicy, savory broth. Perfect for a comforting meal, especially on a cold day.
Ingredients
- •10 large dried anchovies, large, heads and guts removed (for broth)
- •1 piece dried kelp (dashima), 4x4 inch piece (for broth)
- •6 cup water (for broth)
- •2 cup aged kimchi, chopped
- •0.5 lb pork belly, thinly sliced
- •1 block firm tofu, cut into 1/2-inch thick slices
- •0.5 large onion, thinly sliced
- •3 stalks green onions, chopped (white and green parts separated)
- •3 cloves garlic, minced (for seasoning paste)
- •2 tablespoon gochugaru (Korean chili flakes, for seasoning paste)
- •1 tablespoon gochujang (Korean chili paste, for seasoning paste)
- •1 tablespoon soy sauce (for seasoning paste)
- •1 teaspoon sugar (for seasoning paste)
- •1 teaspoon sesame oil (for seasoning paste)
- •0.25 teaspoon black pepper (for seasoning paste)
- •1 package (3.5 oz) enoki mushrooms, root end trimmed, separated
- • to taste salt
- • for serving cooked white rice
Instructions
- 1.
Prepare the anchovy broth: In a medium pot, combine the dried anchovies, dried kelp, and 6 cups of water. Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes. Remove and discard the anchovies and kelp. Set broth aside. (Alternatively, use 5-6 cups of vegetable broth or water).
- 2.
Prepare the seasoning paste: In a small bowl, combine the minced garlic, gochugaru, gochujang, soy sauce, sugar, sesame oil, and black pepper. Mix well to form a thick paste. Set aside.
- 3.
In a large pot or a traditional Korean stone pot (dolsot) over medium-high heat, add the thinly sliced pork belly. Cook, stirring occasionally, until the pork is lightly browned and some fat has rendered, about 5-7 minutes.
- 4.
Add the chopped kimchi to the pot with the pork. Sauté for 5-7 minutes, stirring frequently, until the kimchi softens and turns a deeper color. The sourness will mellow slightly.
- 5.
Stir in the sliced onion and the white parts of the chopped green onions. Cook for 2-3 minutes until the onion starts to soften. Then, add the prepared seasoning paste and cook for another 1-2 minutes, stirring constantly to coat the ingredients and allow the flavors to meld.
- 6.
Pour in the prepared anchovy broth (or alternative broth/water). Bring the stew to a rolling boil, then reduce the heat to medium-low, cover, and simmer for 15-20 minutes to allow the flavors to deepen.
- 7.
Uncover the pot. Gently add the sliced tofu and enoki mushrooms. Continue to simmer for another 5-7 minutes, or until the tofu is heated through and the mushrooms are tender.
- 8.
Taste the stew and adjust seasoning with salt if needed. If you prefer it spicier, you can add a bit more gochugaru. If it's too sour, a pinch more sugar can balance it.
- 9.
Stir in the green parts of the chopped green onions just before serving.
- 10.
Serve the Kimchi Jjigae immediately, piping hot, with bowls of freshly cooked white rice. It's often served with other Korean side dishes (banchan).
Tips
- 💡The key to a great Kimchi Jjigae is well-fermented, sour kimchi. If your kimchi isn't sour enough, let it sit out at room temperature for a day or two to ferment further.
- 💡Pork belly adds a rich depth of flavor and fat, which is traditional. If you prefer a leaner option, pork shoulder or even canned tuna can be used, though the flavor profile will change.
- 💡Using a dolsot (Korean stone pot) helps keep the stew bubbling hot throughout the meal, enhancing the experience.
- 💡Adjust the spice level to your preference by increasing or decreasing the amount of gochugaru and gochujang.
- 💡For an extra layer of flavor, some people like to add a splash of kimchi juice from their kimchi container to the stew.
Recipe from TheCookbook.ai
Created by Basil Roux