A Perfect Harmony of Aged Kimchi, Pork, Spam, and Tofu Stew (Kimchi Jjigae)
A Perfect Harmony of Aged Kimchi, Pork, Spam, and Tofu Stew (Kimchi Jjigae)
Rich & Flavorful Aged Kimchi, Pork, and Spam Tofu Stew Recipe
Experience the ultimate comfort food with this incredibly easy recipe! We combine deeply aged kimchi, savory pork, delicious spam, and soft tofu in a bubbling stew. This dish is incredibly simple to make but delivers exceptional flavor. The complex, refreshing taste from the aged kimchi, enhanced by hearty ingredients, makes it a perfect companion for rice. Ideal for special occasions or chilly days, this stew is a must-try!
Ingredients- 3 cups well-fermented aged kimchi (mukimchi)
- 9 cups anchovy and kelp broth
- 600g pork neck or belly
- 1 can Spam (or similar processed ham)
- 4 stalks of white part of green onions
- 1 block of tofu
- 1 Tbsp minced garlic
- Kimchi brine (from the aged kimchi)
- 1/2 onion (optional, for added sweetness)
Cooking Instructions
Step 1
First, prepare 600g of pork neck, which will be the star of our stew. The balance of fat and lean meat adds rich flavor to the dish.
Step 2
Get ready 3 cups of aged kimchi, which has been perfectly fermented for over two years in your kimchi refrigerator. The sourness and umami of the aged kimchi are key to the stew’s deliciousness.
Step 3
Pour 9 cups of anchovy and kelp broth into a pot. Add the generous portion of prepared aged kimchi and bring it to a rolling boil. Use about three times the amount of broth as kimchi. Let it simmer until the kimchi softens and melds with the broth.
Step 4
Cut the pork into large, bite-sized pieces. Add the cut pork to the boiling broth.
Step 5
Tip: Adding the pork to the vigorously boiling hot broth helps eliminate any gamey odor and seals in the juices. Continue to boil until the pork is fully cooked.
Step 6
You can prepare the Spam to your preference. Spooning large chunks directly into the stew allows its flavor to infuse the broth beautifully. However, for a cleaner texture, you can slice it into neat, bite-sized pieces (about 1cm thick) before adding.
Step 7
Once the stew returns to a rolling boil, add the white parts of the green onions, sliced diagonally. If you prefer a sweeter taste, thinly slice half an onion and add it as well. These vegetables will add further depth to the broth.
Step 8
Slice one block of tofu into large cubes and carefully arrange them on top of the stew. Be gentle to prevent the tofu from breaking apart.
Step 9
Add a generous tablespoon of minced garlic to enhance the stew’s spicy and deep flavor. The pungent aroma of garlic will elevate the overall taste.
Step 10
Cover the pot and let it boil vigorously on high heat. Once it boils again, reduce the heat to low and simmer for about 5 more minutes to allow all the flavors to meld. Then, turn off the heat.
Step 11
Taste and adjust the seasoning. The saltiness can vary depending on the kimchi and Spam. If it’s too salty, add more anchovy broth. If it’s too bland, add a little salted shrimp (saeujeot) or fish sauce to suit your personal taste.
Step 12
First, ladle out the solid ingredients from the pot using a large spoon.
Step 13
Arrange the ingredients attractively in a serving bowl, then pour the hot broth over them. This presentation makes the stew look even more appetizing.
Step 14
Finally, carefully place the large cubes of tofu on top of the stew. The white tofu contrasts beautifully with the red broth, adding visual appeal.
Step 15
For garnish, thinly slice the white parts of the green onions diagonally. Arranging them on top of the stew not only adds color but also a refreshing aroma, enhancing the dish’s overall presentation and flavor.
Step 16
Your delicious Aged Kimchi, Pork, and Spam Tofu Stew is ready! Enjoy it with a hot bowl of rice.
