Kimchi Jjigae (Kimchi Stew)
Kimchi jjigae is a traditional Korean stew known for its robust and spicy flavors. It is a staple in Korean cuisine and is often considered a comfort food.
Servings: 4 people
Ingredients
- 2 cups chopped kimchi well-fermented
- 1 tbsp minced garlic
- 1/2 lb pork belly or beef, spam, canned tuna
- 1/3 cup kimchi brine well-fermented
- 3 cups anchovy stock
- 1 tbsp gochugaru Korean red pepper flakes
- 1 tsp sugar
- salt to taste
- 1/2 package firm tofu cut into squares
- 2 green onions, chopped whites & greens separated
Instructions
- Chop kimchi into bite sized pieces
- Chop the green onions and separate the greens from the whites. The greens will be used for garnish while the whites will be cooked into the soup.
- Prepare your anchovy stock. For ease and convenience, I use anchovy tablets dissolved in hot water. You may also use dashi bags, or make it from scratch by boiling water with dried anchovies and dried kelp for 20 minutes.
- Add some neutral oil to a pot over medium high heat, then add the kimchi and garlic. Stir fry for a couple minutes.
- Next add the pork belly and continue to stir fry for another couple of minutes.
- Add the kimchi brine and just 1 cup of the anchovy stock. Mix to combine, then reduce the heat to medium and cover for 5 minutes.
- After 5 minutes add the rest of the anchovy stock, sugar, and gochugaru. Taste the soup and add salt to taste (I added a small pinch). Cover for 10 minutes.
- Add the tofu and cover for another 5 minutes.
- Garnish with green onions and thats it!Optional: drizzle a tiny bit of sesame oil if desired. I recommend 1/4 tsp (sesame oil is very strong in flavor, careful not to add too much).
