Kimchi Jjigae
This stew is at its best when the kimchi has spent significant time in the refrigerator. The acidity of the fermented cabbage balances the richness of the pork, resulting in a meal that improves the longer it bubbles on the stove.
Use the oldest kimchi you have
Fresh kimchi will not provide the necessary sourness to ground this stew. If your kimchi is still bright and crunchy, add a tablespoon of rice vinegar to simulate the fermentation.
- heavy-bottomed earthenware pot (ttukbaegi) or 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, sliced into 1-inch pieces
- 1/2 blockfirm tofu, sliced into thick slabs
- 2 stalksgreen onions, sliced on a bias
- 2 cupsanchovy stock or water
- 1 tbspgochugaru (Korean red chili flakes)
- 1 tspminced garlic
- 1 tsptoasted sesame oil
Sweating the kimchi
Do not skip frying the pork and kimchi together. Rendering the pork fat into the kimchi clarifies the flavor profile and ensures the stew tastes integrated rather than like ingredients merely floating in broth.
The method.
Render the fat
Place the pork belly in the pot over medium heat. Cook until the fat turns translucent and begins to crisp at the edges.
Sauté the base
Add the kimchi and gochugaru to the pot. Stir continuously for 5 minutes until the kimchi becomes limp and takes on a darkened, glossy appearance.
Simmer the broth
Pour in the anchovy stock and kimchi brine. Bring to a boil, then lower the heat to a steady simmer for 20 minutes with the lid partially on.
Finish the stew
Gently place the tofu slabs on top of the bubbling stew. Simmer for 5 more minutes, then remove from heat and finish with the sesame oil and green onions.
Other turns to take.
Tuna Kimchi Jjigae
Replace the pork belly with a can of high-quality skipjack tuna. Add the tuna in the final 5 minutes so the chunks remain intact.
Spam Kimchi Jjigae
Substitute pork belly with sliced Spam, searing it briefly before adding the kimchi.
When it doesn't go to plan.
If the stew tastes too sharp or sour, a half-teaspoon of sugar will round out the acidity.
Always reserve the brine from the kimchi jar; it acts as the primary seasoning agent for the broth.
Serve with steamed short-grain white rice, as the starch is necessary to counteract the heat and salt.
The ones that keep coming up.
Can I use chicken stock?
It is possible, but anchovy stock or water is preferred. Chicken stock introduces a savory profile that conflicts with the fermented tang of the kimchi.
How do I know if my kimchi is fermented enough?
The color should be a deep, dull red rather than bright orange, and it should smell distinctly pungent and acidic rather than fresh and vegetal.
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