Pairs well with Kimchi-jjigae (Kimchi Stew)
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Kimchi-jjigae (Kimchi Stew)
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Kimchi-jjigae is a popular Korean stew known for its warm, hearty, spicy, and savory flavors. Made with fermented kimchi, pork, and various seasonings, it's a beloved dish in Korean cuisine.
01:00:00 total
Serves 4
medium
Soup
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Ingredients
- dried anchovies - 1/3 cup (cleaned, for stock)
- dried kelp - 1 piece (three to four inches piece)
- water - 4 cups (cold, for stock)
- kimchi - 1 pound (fermented, sour)
- kimchi brine - 1/4 cup
- pork shoulder or belly - 1/2 pound (include skin for flavor)
- onion - 1 medium (sliced thinly)
- green onions - 3 (chopped)
- salt - 1 teaspoon
- sugar - 2 teaspoons
- hot pepper flakes - to taste (adjust to taste)
- hot pepper paste - 1 tablespoon
- sesame oil - 1 teaspoon
- tofu - 1/2 package (medium firm or firm, half package)
Instructions
- Prepare Stock: Clean the dried anchovies and remove guts. Combine anchovies, dried kelp, and cold water in a pot. Bring to a boil.
- Chop Ingredients: Chop the kimchi into bite-sized pieces, slice the onion thinly, and chop two of the green onions. Set aside one green onion for garnish.
- Cook Pork: Cut the pork into bite-sized pieces and add to the boiling stock. Cook for 20 minutes.
- Add Vegetables and Seasonings: Add the chopped kimchi, kimchi brine, onion, two chopped green onions, salt, sugar, hot pepper flakes, and hot pepper paste to the pot. Cook on low heat.
- Strain Stock: After 20 minutes, strain the stock to remove solids. Return the liquid to the pot.
- Final Cooking: Add sesame oil and tofu to the pot. Cook for an additional 10 minutes, then serve garnished with the remaining green onion.
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