Grandma’s Style Kimchi Stew: An Irresistibly Spicy Flavor That Melts Away the Heat!
Grandma’s Style Kimchi Stew: An Irresistibly Spicy Flavor That Melts Away the Heat!
The Kimchi Stew Just Like Grandma Used to Make
Hello everyone, this is Seulbi! Today, I’ve prepared a recipe for a beloved classic: ‘Kimchi Jjigae’ (Korean Kimchi Stew). I was inspired by a recipe from ‘Jachwi Yoori Shin’ (a recipe influencer for solo dwellers) and decided to recreate the comforting taste of my grandmother’s cooking. On a sweltering summer day, with the air conditioner on and a steaming bowl of rice alongside this hearty kimchi stew, you’ll feel warm and satisfied from the inside out, forgetting all about the heat. Please enjoy this delicious meal, and I’d be delighted if you could give it a ‘like’ and save it! (Follow and Scrape welcome!)
Ingredients- Pork Shoulder (for stew) 500g
- Kimchi 1/8 head (well-fermented)
- Kimchi Juice 8 Tbsp
- Doenjang (Soybean Paste) 1 Tbsp
- Gochujang (Chili Paste) 1 Tbsp
- Green Onion 1 stalk
- Onion 1/2
- Water 550ml
- Tofu 1/2 ~ 1 block
- Sugar 0.5 Tbsp (to balance the sourness of aged kimchi)
Cooking Instructions
Step 1
Lightly coat the bottom of a pot with cooking oil. If you are using a fattier cut of pork like pork belly for stew, you can skip the oil and start by sautéing the pork directly.
Step 2
Add the pork shoulder cut for stew and begin to sauté.
Step 3
Add the well-fermented kimchi (1/8 head) and 8 tablespoons of kimchi juice. Stir-fry them together with the pork until well combined.
Step 4
Add 1 tablespoon of doenjang (soybean paste) to enhance the savory and deep flavors of the kimchi.
Step 5
Stir in 1 tablespoon of gochujang (chili paste) to bring out a pleasant spiciness.
Step 6
Add 2 tablespoons of soy sauce to add depth and overall seasoning to the stew.
Step 7
If your kimchi is quite sour (like kimchi made last year), add half a tablespoon of sugar. This helps to gently balance the sourness. You can add a little more if you prefer a touch of sweetness.
Step 8
Now, stir-fry over medium heat for at least 5 minutes. It’s important to sauté thoroughly, almost as if you were making a stir-fry dish, allowing the flavors of the ingredients to meld beautifully.
Step 9
Once you feel the ingredients have been sufficiently sautéed, add 1 tablespoon of minced garlic for an extra layer of aroma and flavor.
Step 10
Add the half onion that has been thinly sliced and continue to stir-fry. This will bring out its natural sweetness and a refreshing taste.
Step 11
Add the roughly chopped green onion. Continue to stir-fry for a little longer until the vegetables begin to soften and wilt.
Step 12
When the onions and green onions have softened, pour in 550ml of water and bring it to a boil. The amount of water can be adjusted to your preference, but a slightly denser broth tastes richer.
Step 13
Reduce the heat to medium-low and let it simmer for at least 5 minutes. Just like how a long simmer makes seaweed soup even more delicious, simmering kimchi stew for a longer time allows the flavors to deepen and develop. (Hahahaha!)
Step 14
Now, add the tofu. You can use half a block, but I used a whole block for a more generous portion! I intended to place them neatly, but I was a bit hesitant because it was hot, so they ended up a little jumbled. (They’re mixed up, but the taste is superb!)
Step 15
Finally, taste the stew and adjust the seasoning. For me, the seasoning was perfect at this stage. However, if it tastes a bit bland, you can add a tiny pinch of salt to reach your desired flavor.
