Kimchi Jjigae
Kimchi Jjigae is a robust stew built on the foundation of aged, sour kimchi and fatty pork. You fry the kimchi until it is soft and translucent, add water or broth and pork, then simmer until the flavors meld into a deep, sharp, and spicy broth that benefits from the silken texture of tofu added at the very end.
Age matters more than the recipe
Use kimchi that has been sitting in your fridge for at least three weeks; fresh, crunchy kimchi lacks the necessary fermentation depth for a proper stew.
- Heavy-bottomed earthenware pot or dutch oven
- Sharp chef's knife
- Wooden spoon
What goes in.
- 2 cupswell-aged 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 cupswater or anchovy-kelp stock
- 1 tbspgochugaru (Korean red chili flakes)
- 1 tspminced garlic
- 2 stalksgreen onions, sliced
Render the fat
Do not rush the initial cooking of the pork and kimchi. You must sauté them together until the pork fat renders and the kimchi loses its raw edge to create the base flavor of the broth.
The method.
Sauté
Heat your pot over medium-high heat. Add the pork belly and cook until the edges start to brown and the fat has coated the bottom of the pot.
Caramelize
Add the kimchi to the pork. Stir frequently for 5 to 7 minutes until the kimchi cabbage turns deep red and softened.
Simmer
Pour in the water or stock and the kimchi brine. Bring to a boil, then lower the heat to a simmer, cover, and let it cook for 20 minutes.
Finish
Stir in the garlic and gochugaru. Lay the tofu slices gently on top, cover, and simmer for another 5 minutes to heat the tofu through without breaking it.
Serve
Turn off the heat, scatter the green onions over the surface, and serve immediately in the pot.
Other turns to take.
Tuna
Substitute the pork belly with a can of tuna packed in oil; add it during the last 10 minutes of simmering.
Mushroom
Add sliced shiitake or oyster mushrooms during the simmering stage for an earthy profile.
When it doesn't go to plan.
If the stew tastes too sharp, add a teaspoon of sugar to balance the acidity of the aged kimchi.
Use a pot that allows for a wide surface area so the ingredients aren't crowded.
Leftover kimchi jjigae is often better the next day as the tofu absorbs the broth.
The ones that keep coming up.
Can I use fresh kimchi?
You can, but the stew will lack the characteristic tang. If you must use fresh kimchi, add a splash of rice vinegar to simulate the fermentation.
What if I don't have anchovy-kelp stock?
Water works fine, as the kimchi and pork belly provide enough depth on their own.
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