Kimchi Jjigae
This is a dish that rewards patience and older kimchi. The longer your kimchi has been sitting in the back of the fridge, the more depth the final stew will have.
Use the sour stuff
If your kimchi is fresh and crisp, it will not yield the right acidity. Use kimchi that is at least three weeks old, soft to the touch, and quite tart.
- heavy-bottomed pot or earthenware ddukbaegi
- 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, sliced into 1-inch strips
- 1 blockfirm tofu, cut into 1-inch squares
- 2 cupsanchovy stock or water
- 1 tbspgochugaru
- 1 tspminced garlic
- 2scallions, sliced diagonally
- 1 tsptoasted sesame oil
Rendering the fat
Never add liquid until you have rendered the fat from the pork and softened the kimchi in that fat; this builds the base flavor profile.
The method.
Render the pork
Place the pork belly in the pot over medium heat. Cook until the fat begins to turn clear and coats the bottom of the pot.
Sauté the kimchi
Add the kimchi to the pork. Stir frequently for 5 to 7 minutes until the kimchi edges begin to look soft and lose their bright red crunch.
Build the base
Pour in the kimchi brine, gochugaru, and garlic. Stir to coat everything evenly for one minute.
Simmer
Add the stock. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
Finish
Gently nestle the tofu squares into the stew. Cook for another 5 minutes, then finish with the sesame oil and scallions before serving immediately.
Other turns to take.
Canned Tuna
Replace the pork belly with a small can of tuna packed in oil; add it during the last 5 minutes of cooking so it doesn't disintegrate.
Vegetarian
Use mushroom stock and replace the pork with thick-cut shiitake mushrooms sautéed in a neutral oil.
When it doesn't go to plan.
If the stew tastes too sharp, add a half-teaspoon of sugar to balance the acidity of the fermented cabbage.
Do not stir the stew vigorously once the tofu is added, or it will break apart into small crumbles.
Serve directly in the cooking vessel if possible; the residual heat keeps the broth bubbling.
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 teaspoon of rice vinegar to simulate the age.
Is it supposed to be this spicy?
The spice level depends entirely on the gochugaru you use. Adjust the amount to suit your preference.
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