Kimchi Jjigae
This is a dish that rewards patience and older kimchi. The longer the cabbage has been sitting in the jar, the better the final result will be.
Use the sour stuff
Do not use fresh kimchi; it lacks the necessary acidity. Reach for the jar that has been pushed to the back of the fridge for at least a month.
- Heavy-bottomed pot or earthenware ddukbaegi
- Wooden spoon
- Sharp knife
What goes in.
- 2 cupsaged napa cabbage kimchi, chopped
- 1/2 cupkimchi brine
- 1/2 lbpork belly, cut into bite-sized strips
- 1 blockfirm tofu, sliced into thick slabs
- 2 stalksgreen onions, sliced diagonally
- 2 tbspgochugaru (Korean chili flakes)
- 1 tspminced garlic
- 2 cupswater or anchovy stock
Render the fat
Searing the pork belly with the kimchi until the cabbage softens and the pork fat renders into the pan is essential for the base to develop its signature depth.
The method.
Render the pork
Place the pork belly in the pot over medium heat. Cook until the fat begins to coat the bottom of the pan.
Sauté the kimchi
Add the kimchi and gochugaru to the pork. Stir frequently for 5-7 minutes until the kimchi becomes limp and darker in color.
Build the broth
Pour in the water and kimchi brine. Bring to a boil, then immediately turn the heat down to low to simmer for 20 minutes.
Finish the dish
Add the tofu slabs and garlic. Simmer for another 5 minutes. Garnish with green onions and serve while the broth is still bubbling.
Other turns to take.
Tuna Kimchi Jjigae
Replace the pork belly with a small can of drained tuna; add it toward the very end to keep the chunks intact.
Spam Addition
Many kitchens use sliced Spam for an added saltiness that balances the sourness of the aged kimchi.
When it doesn't go to plan.
If the kimchi is too sour, add a teaspoon of sugar during the sauté phase to balance it.
Use anchovy stock instead of water if you want a more complex, briny finish.
The stew tastes even better the next day after the flavors have fully concentrated.
The ones that keep coming up.
Can I use fresh kimchi?
You can, but the broth will be significantly less sour and complex. If you must use fresh, add a splash of rice vinegar to mimic the fermentation.
How do I know if the kimchi is aged enough?
It should have a sharp, pungent aroma and the cabbage will be visibly soft rather than crunchy.
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