Korean Pork Stew Kimchi Jjigae Recipes

THE CLASSIC, KIMCHI JJIGAE

Steps:

• Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins.
• Cook the Kimchi in a skillet until soft. (You could do this in the pot where you will make this jjigae. Do this only if the pot is big enough to manoeuvre around.)
• Put the marinated meat into the bottom of the pot. Add all the other ingredients (kimchi, onion, mushrooms, tofu, water and the base sauce) except for green onion into the pot.
• Boil the pot on medium high heat initially then reduce the heat to medium once it starts boiling. Cook further until the meat is cooked. (It takes 10 to 15 mins from the beginning of step 4.) Make sure the sauce is well blended into the rest of the ingredients. (This can be done by gently mixing the sauce around the soup with a small teaspoon and splashing the soup over other ingredients every now then). When the meat is cooked, add the green onion and turn the heat off.
• Serve with rice (and other side dishes).

KIMCHI STEW (KIMCHI-JJIGAE)

Steps:

• Put the anchovies, daikon, green onion roots, and dried kelp in a sauce pan. Add the water and boil for 20 minutes over medium high heat. Lower the heat to low for another 5 minutes. Strain.
• Place the kimchi and kimchi brine in a shallow pot. Add pork and onion. Slice 2 green onions diagonally and add them to the pot.
• Add salt, sugar, hot pepper flakes, and hot pepper paste. Drizzle sesame oil over top and add the anchovy stock
• Cover and cook for 10 minutes over medium high heat.
• Open and mix in the seasonings with a spoon. Lay the tofu over top. Cover and cook another 10 to 15 minutes over medium heat.
• Chop 1 green onion and put it on the top of the stew. Remove from the heat and serve right away with rice.

KOREAN PORK STEW - KIMCHI JJIGAE

Steps:

• Heat the sesame oil in a large pot. A dutch oven works here.
• Add the onion and sweat until slightly softened (2-3 minutes).
• Add the pork, kimchi, gochugaru and gochujang. Stir well and cook for a minute or two more.
• Add the stock and bring to a gentle simmer.
• Taste and adjust the salt. It will take a tsp or so.
• Simmer, covered for 30 minutes then check again for salt. If you want it a bit more sour add a little bit of vinegar at this point.
• Gently add the tofu to the pot (rest it on the pork) and simmer, covered for an additional 5-10 minutes.
• Garnish with green onion.
• Serve with rice or rice noodles or just eat it out of the pot when nobody is looking.