Kimchi Jjigae (Korean Kimchi Stew)
Kimchi Jjigae (Korean Kimchi Stew)
Delicious Pork Kimchi Stew That Will Make You Eat Two Bowls of Rice
On those chilly days when a warm, comforting soup is just what you need, what better dish than a hearty Kimchi Jjigae? This recipe is packed with tender pork and tangy fermented kimchi, creating a rich and savory stew that my kids absolutely loved, finishing off two bowls of rice! Why not make this easy and delicious Kimchi Jjigae for your dinner tonight?
Main Ingredients- 300g well-fermented kimchi (aged or sour kimchi)
- 300g pork (shoulder or belly recommended)
- 1/2 medium onion
- 1 stalk green onion
- 1 can (250g) tuna, drained
- 1/2 block firm tofu
Seasoning & Broth- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp saeujeot (fermented shrimp sauce)
- 1 Tbsp minced garlic
- 500ml water or anchovy-kelp broth (enough to cover ingredients)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp saeujeot (fermented shrimp sauce)
- 1 Tbsp minced garlic
- 500ml water or anchovy-kelp broth (enough to cover ingredients)
Cooking Instructions
Step 1
First, cut the well-fermented kimchi into bite-sized pieces (about 2-3cm). Slice the pork into similar sizes. Place the cut kimchi and pork into a pot. Add enough water or broth to generously cover the ingredients. Bring to a boil over high heat.
Step 2
Once the kimchi and pork are rapidly boiling, skim off any impurities. Add all the prepared seasoning ingredients: gochugaru, saeujeot (including the liquid), and minced garlic. Stir well to combine. Reduce the heat to medium-low, cover the pot, and let it simmer for about 30 minutes. This slow cooking allows the flavors of the kimchi and pork to deeply meld.
Step 3
As the stew simmers, if you notice the broth reducing too much or becoming too concentrated, gradually add a little more water or broth as needed. Kimchi jjigae develops a richer, more complex flavor the longer it simmers. This step helps to prevent it from drying out and maintain your desired consistency.
Step 4
Once the stew has simmered sufficiently, it’s time to add the vegetables. Add the sliced onion and the diagonally cut green onion. Bring the stew back to a boil. The onion will release its natural sweetness, and the green onion will add a fresh aroma, enhancing the overall flavor profile.
Step 5
Drain the oil from the canned tuna and add the tuna to the stew. Adding tuna will significantly boost the umami flavor of the jjigae. Once the tuna is added, avoid boiling for too long; you want to preserve its tender texture.
Step 6
Finally, carefully place the cubed tofu into the stew. Gently stir to avoid breaking the tofu, and let it simmer for a few more minutes to absorb the flavors. Taste the stew and adjust the seasoning with a little more saeujeot if needed. Your warm and delicious Kimchi Jjigae is ready to be enjoyed!
