Kimchi Jjigae - Kimchi Stew

Spicy, hearty stew of pork and kimchi that is both a little tart and rich.

Kimchi Jjigae - Kimchi Stew

Serves 4

As the cold from winter dissipates and spring begins to bloom, it’s time to use up the last of the kimchi I made at the beginning of winter. I couldn’t think of any better way to finish off the last of my kimchi than this stew.

“Recipe Tips:

1. Using well fermented or aged kimchi is important when making kimchi jjigae as the sour flavor mingled with the fat from the pork is what makes the dish special and delicious. If your kimchi is not yet well fermented, I would suggest holding off on making kimchi jjigae until it is to get the full flavor experience.

2. The spice level can be altered by increasing or decreasing the amount of gochugaru based on how spicy your kimchi is.

3. To make Chamchi (Tuna) Kimchi Jjigae add 2 cans of Korean canned tuna into the stew in the last 10 minutes of cooking.”

Ingredients

Seasoning Sauce

4 T kimchi brine

2 T soy sauce

1 - 1.5 T sugar

1 T gochagaru

1 T mirin

2 t sesame oil

.5 - 1 t kosher salt

.25 t black pepper

.25 t MSG - optional

Fillings

454g (1 lb) fatty pork belly, cut into 1 inch pieces

550g (2 c) well fermented cabbage kimchi, roughly chopped

220 g (1 medium) onion, sliced with the grain

6 garlic cloves, minced

5g (1 t) ginger, minced

5g (1.5 in piece) dashima

1,200 ml (6 c) rice water, water, anchovy/chicken or vegetable broth

Finishing

.5 package medium firm or firm tofu cut into 8 pieces - optional

4 scallions, sliced

1-2 cheongyang or serrano chilis, sliced

1 red chili, sliced

Recipe Know-how

1.      Mix together seasoning sauce ingredients in a medium bowl and set aside.

2.      In a cold, large pot, place pork belly.

• Place pot on medium heat and cook pork to brown on all sides 5-10 minutes. Remove to a bowl and set aside.

• Add kimchi, onions, ginger and garlic. Saute 3-4 minutes.

• Add pork back to pot along with seasoning sauce, dashima and liquid. Bring to a boil.

• Reduce heat to a simmer and cook covered for 15 minutes. Remove and discard dashima.

Taste for seasoning adding more sugar to balance the acidity as needed.

• Continue to cook 25-35 minutes longer or until pork is tender.

• Add finishing ingredients, cook uncovered for 5-7 minutes longer or until tofu is heated through.

3.      Serve with rice.