Hearty and Refreshing Aged Kimchi Stew (Mugeunji Kimchi Jjigae)
Hearty and Refreshing Aged Kimchi Stew (Mugeunji Kimchi Jjigae)
The Ultimate Mugeunji Kimchi Stew: Sourness Gone, Umami Galore!
Does your aged kimchi taste overwhelmingly sour? Don’t throw it away! This recipe will show you how to neutralize the intense sourness of mugeunji while enhancing its deep, rich umami flavor. Prepare a delicious, hearty, and refreshing kimchi stew that the whole family will love. It’s a true rice-lover’s dream!
Main Ingredients- 1.3kg Aged Kimchi (Mugeunji), cut into bite-sized pieces
- 400g Pork Belly (Samgyeopsal), cut into large pieces (including skin for extra flavor)
- 200g Spam, sliced into 1cm thick pieces (using the cheese-filled variety enhances flavor!)
- 550g Soft Tofu (Dubu), cut into large 1.5cm thick pieces
- 1 Onion, chopped coarsely
- 2 Green Onions (Scallions), sliced diagonally
- 2 slices Cheddar Cheese (for added richness and creaminess)
- 500ml Rich Beef Bone Broth (or anchovy/chicken broth)
- 500ml Water
- 150ml Aged Kimchi Brine (to balance sourness and boost umami)
Seasonings and Aromatics- 4 Tbsp Minced Garlic (generous amount for robust flavor)
- 1 Tbsp Gochugaru (Korean chili flakes, for mild heat)
- 1 Tbsp Gochujang (Korean chili paste, for depth)
- 2 Tbsp Mirin (or cooking wine, to remove gamey odors)
- 1 Tbsp Sugar (to balance the sourness and add a touch of sweetness)
- 2 Tbsp Perilla Oil (for nutty aroma and richness)
- 2 Tbsp Fish Sauce (or anchovy sauce, for intense umami)
- 1 tsp Dried Shiitake Mushroom Powder (for deep savory notes)
- 1 tsp Dried Kelp Powder (for clean, oceanic umami)
- 4 Tbsp Minced Garlic (generous amount for robust flavor)
- 1 Tbsp Gochugaru (Korean chili flakes, for mild heat)
- 1 Tbsp Gochujang (Korean chili paste, for depth)
- 2 Tbsp Mirin (or cooking wine, to remove gamey odors)
- 1 Tbsp Sugar (to balance the sourness and add a touch of sweetness)
- 2 Tbsp Perilla Oil (for nutty aroma and richness)
- 2 Tbsp Fish Sauce (or anchovy sauce, for intense umami)
- 1 tsp Dried Shiitake Mushroom Powder (for deep savory notes)
- 1 tsp Dried Kelp Powder (for clean, oceanic umami)
Cooking Instructions
Step 1
Here are all the ingredients ready to make a delicious Mugeunji Kimchi Stew! Fresh ingredients are half the battle for a great taste.
Step 2
One of today’s stars is the pork belly, and I’ve chosen pieces with the skin on for extra texture and flavor. Cut them into generous chunks to enjoy the satisfying bite and rich juices.
Step 3
Slice the tofu into substantial 1.5cm thick pieces. Cutting them large helps them hold their shape and prevents them from breaking apart during cooking.
Step 4
Cut the Spam into 1cm thick slices. I’m using the Spam with cheese included today, which adds an extra layer of flavor – highly recommended!
Step 5
Slice the green onions diagonally to add a fresh, sharp flavor to the stew. Coarsely chop the onion; it will lend sweetness and body to the broth.
Step 6
We’ll add the aged kimchi whole, like a head. If the heads are too large, simply divide them into two or three pieces so they fit well in the pot. Cooking them whole helps retain their original flavor.
Step 7
Now, let’s create the stew’s base. Pour 500ml of beef bone broth and 500ml of water into a pot. Add all the prepared seasonings: minced garlic, gochugaru, gochujang, mirin, sugar, perilla oil, fish sauce, shiitake mushroom powder, and kelp powder. This is a crucial step to tame the kimchi’s sourness and build umami. Stir in 1 tablespoon of sugar to gently mellow the sourness.
Step 8
Once the broth reaches a rolling boil over high heat, add the 2 slices of cheddar cheese. The cheese will melt, making the broth wonderfully creamy and rich. Then, add the prepared aged kimchi and its brine. Stir everything together well.
Step 9
As the stew begins to simmer and the kimchi softens, add 2 tablespoons of mirin to expertly remove any gamey odors from the pork. Now, add the large chunks of pork belly and the sliced Spam. Cover the pot, reduce the heat to medium, and let it simmer for about 20 minutes. Allowing ample time for the pork and kimchi to cook through is key to unlocking their deep flavors.
Step 10
After 20 minutes, when the stew broth has deepened in flavor, add an additional 4 tablespoons of minced garlic for a boost of pungent aroma. Then, introduce the large tofu pieces and the chopped onion. Cover again and simmer over medium-low heat for about 5 more minutes, or until the onions become translucent. The onions will release their natural sweetness into the broth.
Step 11
Finally, add the diagonally sliced green onions and let the stew simmer for just a moment longer until they are slightly tender. This adds a fresh, aromatic finish. Turn off the heat. Be careful not to overcook the green onions, as they can lose their pleasant crispness.
Step 12
Ladle the steaming hot kimchi stew into a ttukbaegi (earthenware pot) to serve. The bubbling stew and its enticing aroma will surely whet your appetite! Tear off pieces of the tender kimchi and wrap them around the succulent pork – it’s an incredibly delicious combination. You’ll find yourself finishing a whole bowl of rice in no time!
