Spicy Aged Kimchi Stew (Kimchi Jjigae) – Baek Jong-won’s Recipe
Spicy Aged Kimchi Stew (Kimchi Jjigae) – Baek Jong-won’s Recipe
A Guaranteed Rice Thief! Baek Jong-won’s Aged Kimchi Stew, an Easy Recipe for Anyone
Introducing a delicious aged kimchi stew recipe that the whole family loves, especially my son who always asks, ‘Dad, please make it like Baek Jong-won’s kimchi jjigae!’ This simple yet deeply flavorful stew is so satisfying that you can easily finish a bowl of rice with just this side dish. The rich taste of aged kimchi combined with the savory pork creates an explosion of umami! We made it with aged kimchi sent from my parents and plenty of pork, and it was a huge hit. It’s a true rice thief!
Main Ingredients- 1 whole fermented aged kimchi (approx. 1kg)
- 300g pork shoulder or neck, cut into bite-sized pieces
- 3 mug cups (approx. 600ml) of rice water
- 1/2 large green onion
- 1 green chili pepper
- 1 red chili pepper
Cooking Instructions
Step 1
The soul of kimchi jjigae is aged kimchi! Prepare one whole piece of well-fermented, sour aged kimchi. Its deep flavor profile elevates the taste of the stew. Today, we’ll make a delicious kimchi jjigae without any gamey smell by cooking it with pork. Let’s achieve an even deeper flavor using Chef Baek Jong-won’s secret tips.
Step 2
Cut the pork shoulder into bite-sized pieces, about 2-3 cm, suitable for stew. If they are too small, they might break apart when cooked. Slice the green onion and chili peppers diagonally about 0.5 cm thick for a visually appealing and flavorful result.
Step 3
Chop the prepared aged kimchi into bite-sized pieces, about 2-3 cm wide. If they are too large, they might be difficult to chew, and if too small, they can become mushy when cooked. Adjust the amount based on the sourness of your kimchi.
Step 4
Pour 3 mug cups of rice water into a pot. Dissolve 1/2 Tbsp of soybean paste (doenjang) well in the water. Add the sliced pork and bring to a boil over medium heat. Soybean paste helps eliminate the pork’s gamey odor and adds a savory depth, a secret tip from Baek Jong-won! Skim off any impurities that rise to the surface as the pork cooks.
Step 5
Once the pork is somewhat cooked, add the chopped aged kimchi. Stir in 1/3 Tbsp of salted shrimp (or 1/2 Tbsp soy sauce for soup) to enhance the umami. Salted shrimp gives the kimchi jjigae a much fresher and deeper flavor. Next, add 1 Tbsp of red pepper flakes (gochugaru) for a spicy kick and vibrant color. You can adjust the amount of gochugaru based on the spiciness of your kimchi.
Step 6
Now, add 1/2 Tbsp of sugar and 1/2 Tbsp of minced garlic. Cover the pot and simmer over medium-low heat for about 15-20 minutes. It’s important to let it simmer thoroughly so the aged kimchi becomes tender and the flavors meld together. Just hearing the jjigae bubbling is enough to make your mouth water! It’s a taste you’ll never get tired of.
Step 7
Finally, add the sliced green onion and chili peppers, and simmer for another brief moment. Your delicious Baek Jong-won style aged kimchi jjigae is ready! Adding the chili peppers and green onion imparts a fragrant aroma and refreshing taste, making it even more enjoyable. Enjoy a hearty meal with a bowl of hot rice!
