김치 찌개 (Kimchi Jjigae)
Kimchi jjigae (김치 찌개) or kimchi stew is a jjigae made with kimchi, pork or seafood, and diced tofu. It is very popular in traditional Korean cuisine.
About Kimchi: Kimchi is a quintessential side-dish that you can find on every Korean table. Baechu-kimchi (the napa cabbage version with chili flakes) is the most popular version today, but it was not always as it is now, chili peppers are from the Americas, and napa cabbage was only introduced into Korea in the 1800s. Still it is a very old tradition, said to have become popular with the introduction of Buddhism where vegetarianism was common, another more likely theory is that is makes it possible to preserve vegetables longer and thus avoid famine when crops fail.
The stew version is traditionally served in a large pot in the middle of the table, letting people fish out portions as they require them. Typically served with rice and side dishes (banchan), like seaweed salad (Miyeok muchim).
As a side note, both broth leftovers can be sauteed with garlic, radish and soy sauce to make a nice side dish so nothing is wasted.
Ingredients
- ¼ cup kimchi brine
- 500gr kimchi
- 500gr pork chopped to bite size (belly or shoulder works fine)
- 2 cups of stock (anchovy myeolchi yugsu or beef sogogi yugsu)
- 3 green onions, 1 for garnish
- 1 medium onion in julienne
- 2 tsp gochugaru (hot chili flakes)
- 1 tbs gochujang (hot chili paste)
- 1 tsp sugar
- 1 tbs toasted sesame oil
- 250gr firm or medium tofu
- salt to taste
Anchovy stock myeolchi yugsu (멸치육수)
- Dried anchovies (14 small or 7 large), gutted
- 15cm Korean radish (mu), sliced very thinly
- 15cm square, Dried kelp (dashima)
- 1 green onions, chopped
- 1 small onion sliced
- 2 garlic cloves sliced
- 1 liter of water
Boil the ingredients for 20 minutes on medium heat and then on low for another 5 minutes. Strain.
Beef stock sogogi yugsu (소고기육수)
- 150g beef (brisket, shank, flank with any bones you might have)
- 3 garlic, sliced
- 1 small onion, sliced
- 1 green onions, chopped
- 15cm length Korean radish (mu), sliced very thinly
- 2 liters of water
Boil everything on medium-high for 30 minutes and the on low for another 5 minutes. Strain.
Preparation
This stew is prepared in layers, it is important to follow this pattern. Using a large pot or high skillet, put the kimchi brine in first and then the kimchi. On top add the pork, then the green onions with the onion and garlic. On top of the onion layer add the sesame oil, sugar and salt as you see fit (you can add more later). Sprinkle the chili flakes and finally add a blob of chili paste in the middle.
You can now carefully pour the stock on to the ingredients and cover the pot and set it on the stove on medium heat for 25 minutes. Do NOT stir.
When the pork as cooked you can stir the ingredients together. Slice the tofu into tick blocks and arrange it on top of the stew, bathing it with the stew broth lightly. Now cover it again and cook on low heat for another 10 minutes.
Taste the broth and adjust the salt before serving with rice on a side bowl. This stew is enough for 4 stew lovers.