Kimchi Jjigae for Breakfast
A good pot of this stew is never made with fresh kimchi; use the sourest, softest cabbage you have in the back of the fridge. The goal here is to render the fat from the pork until it coats the kimchi, creating a deep, rounded base before the water is even added.
The age of the kimchi determines the quality of the stew.
If your kimchi is too fresh, add a splash of vinegar. You are looking for a deep, funk-forward base that anchors the morning meal.
- Heavy-bottomed earthenware pot or small Dutch oven
- Sharp chef's knife
- Wooden spoon
What goes in.
- 2 cupswell-fermented kimchi, chopped into bite-sized pieces
- 1/2 cupkimchi brine
- 1/2 lbpork belly, cut into 1-inch cubes
- 1 blockfirm tofu, sliced into thick rectangles
- 2 cupswater or anchovy stock
- 1 tbspgochugaru (Korean red chili flakes)
- 1 tspminced garlic
- 2 stalksgreen onions, sliced diagonally
Fat and Acid Interaction
Sauté the pork belly first until it releases its oil, then add the kimchi and cook until the cabbage softens and darkens. This creates a bridge between the animal fat and the acidic vegetable, preventing the broth from feeling thin or sharp.
The method.
Render the pork
Place the pork belly in the pot over medium heat. Cook until the edges are golden and a pool of clear fat has gathered at the bottom.
Bloom the kimchi
Add the chopped kimchi to the pork. Stir frequently for 5 minutes until the kimchi turns translucent and soft.
Deglaze and simmer
Pour in the kimchi brine, water, gochugaru, and garlic. Bring to a boil, then reduce the heat to low and cover. Simmer for 15 minutes.
Finish the stew
Slide the tofu rectangles into the broth, nestling them gently. Cook for another 3 minutes until heated through. Garnish with green onions.
Other turns to take.
Canned Tuna
Swap the pork belly for a can of tuna in oil for a lighter, briny alternative that works quickly.
Extra Spicy
Add a teaspoon of gochujang during the sauté phase to thicken the broth and increase the heat.
When it doesn't go to plan.
Keep the kimchi pieces large enough that they don't disintegrate into mush.
Do not stir the stew once the tofu is added, or the pieces will break apart.
Serve with a fried egg on top of the rice to mellow the intensity of the broth.
The ones that keep coming up.
Can I use chicken instead of pork?
You can, but pork fat is integral to the body of the soup. If using chicken, add a teaspoon of sesame oil to compensate for the lack of rendered fat.
Is it okay to use store-bought stock?
Yes, though a simple kelp and anchovy stock provides a depth that water lacks. If using water, ensure you have plenty of kimchi brine for salt.
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