Kimchi Jjigae

김치찌개, Kimchi Stew

Serves
3
Prep
15 min
Cook
15 min
Total
30 min

Ingredients

Meat

  • 18061/2gozpork belly, skinless, cut into bite-size pieces
  • 1tbspmirin
  • black pepper, ground, 3 sprinkles

Stew

  • 1903/4mlcupkimchi, aged at least 2-3 weeks, cut into bite-size pieces
  • 301gozbrown onion, about 1/4 small onion, thinly sliced
  • 5ggreen onion, about 1/2 small stalk, thinly sliced
  • 5013/4gozshiitake mushrooms, about 2 small, stems removed, thinly sliced
  • 15051/2gozfirm tofu, cut into 1 cm3/8 in thick rectangles
  • 2501mlcupwater

Jjigae base

  • 1tbspgochugaru, Korean chili flakes
  • 1tbspsoy sauce
  • 1tspgochujang, Korean chili paste
  • 1/4tspgarlic, minced
  • black pepper, ground, 3 sprinkles

To serve

  • rice, steamed, for serving
  • Korean side dishes, optional

Equipment

  • skillet
  • clay pot, just over 1 l41/4 cups or 18 cm7 in cocotte

Steps

Meat

  1. Marinate the pork belly with the mirin and black pepper for about .

Stew

  1. Mix the jjigae base ingredients in a bowl.

  2. Cook the kimchi in the skillet until soft.

  3. Put the marinated pork in the bottom of the pot. Add the kimchi, brown onion, mushrooms, tofu, water and jjigae base, but not the green onion.

  4. Bring to a boil over medium-high heat, then lower the heat to medium. Cook until the pork is completely cooked through, about from when you started heating the pot.

  5. Gently stir the base into the stew with a spoon, and spoon some of the broth over the other ingredients now and then to spread the flavors.

  6. Add the green onion, mix gently and turn off the heat.

Serve

  1. Serve with the rice and Korean side dishes.

Notes

  • Cups: the source uses Australian measures (1 cup = 250 ml, 1 tbsp = 15 ml).
  • Kimchi: use well-fermented kimchi, at least 2 to 3 weeks old.
  • Pot: the author uses a clay pot of just over 1 l41/4 cups. She has also made it in a 18 cm7 in cocotte, which is large enough to cook the kimchi in the pot itself, so no skillet is needed.
  • Pork: the author prefers fatty pork, because the melting fat makes the broth rich.

Variations

  • Other proteins: beef or canned tuna work well in place of the pork belly.

Source: mykoreankitchen.com