Spicy and Rich Kimchi Jjigae: The Ultimate Home-Style Recipe
Mastering the Art of Delicious Kimchi Jjigae: A Step-by-Step Guide
This recipe unveils the secrets to making a truly exceptional Kimchi Jjigae, a beloved Korean comfort food. Experience the perfect harmony of fermented kimchi and savory pork, enhanced by the subtle richness of rice water and the original kimchi broth. This dish is ideal for a satisfying meal or a hangover cure. Even beginners can achieve delicious results with these simple tips.
Main Ingredients
- 1/4 head of well-fermented aged kimchi (cut into bite-sized pieces)
- 150g pork (pork neck or belly recommended)
- 3 cups rice water (approx. 600ml)
- 1 cup kimchi brine (approx. 200ml)
- 1/2 onion (thickly sliced or diced)
- 1 block firm tofu (cut into thick slices)
- 1 Korean chili pepper (sliced diagonally)
- 1/2 stalk green onion (sliced diagonally)
Seasoning
- 1 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp sugar (to balance the kimchi’s sourness)
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp sugar (to balance the kimchi’s sourness)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Prepare the supporting ingredients for your Kimchi Jjigae. Cut the tofu into manageable pieces, about 2cm thick. If your kimchi is quite sour, cutting it into larger chunks will be pleasant. Slice the Korean chili peppers and green onions diagonally to add aroma, and thickly slice or dice the onion. Having these prepped beforehand makes the cooking process much smoother and more enjoyable.
Step 2
Place the bite-sized pieces of aged kimchi into a pot. Add the seasoning ingredients: 1 Tbsp gochugaru, 0.5 Tbsp sugar, and 1 Tbsp minced garlic. Gently mix them together with your hands, ensuring the seasoning coats the kimchi evenly. Marinating the kimchi beforehand allows the flavors to penetrate deeply, resulting in a richer taste.
Step 3
Add the 150g of pork to the pot with the seasoned kimchi. Stir-fry over medium heat for about 3-5 minutes until the pork is partially cooked and fragrant. This step is crucial for releasing the pork’s savory aromas and removing any unwanted gamey smell, while allowing it to meld with the kimchi.
Step 4
Once the pork is somewhat cooked and the kimchi’s acidity has mellowed slightly, pour in 1 cup of kimchi brine and 3 cups of rice water. Using rice water makes the broth smoother and adds a lovely umami depth. Bring the stew to a boil over high heat, then reduce to medium-low and simmer for 15-20 minutes. This allows the flavors of the kimchi and pork to fully infuse into the broth.
Step 5
After the Kimchi Jjigae has simmered and the broth has developed a deep flavor, add all the prepared ingredients: tofu, onion, Korean chili pepper, and green onion. Continue to simmer for another 10-15 minutes until all ingredients are tender and the flavors have harmonized. Taste the stew and adjust seasoning with a little soy sauce or salt if needed.
Step 6
Your hot and delicious Kimchi Jjigae is ready! For an extra treat, you can top it with a fried egg. It’s absolutely perfect served with a bowl of freshly steamed rice. Enjoy your home-cooked masterpiece!
