Kimchi stew or Kimchi-jjigae (김치찌개) is one of the Korean cuisine's most popular soups. It's a comforting, hearty, spicy, tasty, and delectable dish that everyone enjoys, especially when it is cold outside or you drink. We don't know expats who don't like kimchi-jjigae as long as they can handle the spiciness.
Ingredients for the jjigae (4 portions)
1 kg of kimchi, sliced into bite-sized pieces
A quarter cup of kimchi sauce
Pork shoulder, 500 grams (or pork belly)
Half package of tofu, sliced into 2 cm thick bite-size slices (optional)
3 onions (green)
1 medium chopped onion (1 cup)
1 tsp. salt (kosher)
Sugar (two tsp.)
2 tbsp. gochugaru (Korean hot pepper flakes)
1 tbsp. gochujang (Korean chili paste)
1 teaspoon sesame oil
2 cups anchovy broth (or chicken or beef broth) - made or bought
Ingredients to make the stock (about 2 and a half cups) - if you want to make it yourself
Heads and guts removed from 7 big dried anchovies
1/3 cup thinly sliced Korean radish (or daikon radish)
10 cm dried kelp
3 green onions
Four cups of water
*1 Tbsp = 15ml, 1 Cup = 250ml
To make anchovy stock (멸치국물)
In a saucepan, add anchovies, daikon, green onion roots, and dried kelp.
Boil for 20 minutes over medium-high heat after adding the water.
Reduce the heat to low for an additional 5 minutes.
Strain.
Kimchi stew (김치찌개)
Place the kimchi and kimchi sauce in a pot to make the kimchi stew
Put in the meat and onion
2 green onions (just the white part), sliced lengthwise then added to the pot
Combine the salt, sugar, hot pepper flakes, and hot pepper paste in a mixing bowl
Add the anchovy stock and a drizzle of sesame oil on top
Cook for 10 minutes, covered, over medium-high heat.
With a spoon, mix the ingredients and put the tofu on top
Cook for another 10 to 15 minutes over medium heat, covered
1 green onion, chopped, should be placed on top of the stew
Remove from the heat and immediately serve with rice
This is one of our favorite dishes! What is yours?
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