Maes Kimchi Stew Recipes

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KIMCHI STEW (KIMCHI-JJIGAE)



Kimchi stew (Kimchi-jjigae) image

Kimchi stew is one of the most-loved of all the stews in Korean cuisine. It's a warm, hearty, spicy, savory, delicious dish that pretty much everyone loves. As long as they can handle spicy food, I never met a person who didn't like kimchi-jjigae. I learned this recipe from a restaurant famous...

Categories     Stew

Time 30m

Yield Serves 2 with side dishes, serves 4 without

Number Of Ingredients 10

1 teaspoon toasted sesame oil
2 cups of anchovy stock (or chicken or beef broth)
7 large dried anchovies, heads and guts removed
⅓ cup Korean radish (or daikon radish), sliced thinly
4x5 inch dried kelp
3 green onion roots
4 cups water
2 teaspoons sugar
2 teaspoons gochugaru (Korean hot pepper flakes)
1 tablespoon gochujang (hot pepper paste)

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.

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