Intro Recipes Kimchi Jjigae - Kimchi Stew with meat and tofu

Kimchi Jjigae - Kimchi Stew with meat and tofu

Kimchi jjigae 김치찌개 is one of the most popular Korean dishes. It is a warm, rich, spicy and delicious dish that almost everyone likes. Among people who are used to spicy food, there is no one who does not like kimchi jjigae.

Kimchi jjigae is always served in individual bowls with rice. In traditional Korean cuisine, Kimchi Jjigae was served in a large pot on the table and the family ate together from one pot. Today, when serving Kimchi Jjigae, people put individual bowls and a big spoon on the table so that guests can scoop what they want from the pot and put it in their own bowl.

Recipe from Maangchi

Preparation 10 min. cooking 65 min

Ingredients (for 4 people)

450 grams of kimchi, cut into pieces
60 ml of kimchi juice
225 grams of pork neck (or pork belly)
225 grams of tofu (optional), cut into 1.25 cm thick pieces
3 green onions
1 medium onion, chopped (1 cup)
1 teaspoon kosher salt
2 teaspoons of sugar
2 teaspoons of gochugar (Korean ground chili peppers)
1 tablespoon gochujang (Korean chili paste)
1 teaspoon of roasted sesame oil
475 ml anchovy stock (or chicken or beef stock)

For the broth (about 590 ml will be prepared):

7 large dried anchovies, without heads and guts
80 grams Korean radish (or daikon radish), thinly sliced
10×12.5 cm dried kelp
3 green onion roots
950 ml of water

Approach

Prepare the anchovy broth:

Place the anchovies, radish, green onion roots, and dried kelp in the pot.

Add water and cook for 20 minutes on medium heat.
Reduce heat to low for another 5 minutes.
Strain.

Prepare Kimchi Jjigae:

Put the kimchi and kimchi juice into the pot. Add pork and onion.

Slice 2 green onions diagonally and add to the pot.
Add salt, sugar, ground chili peppers, and Korean chili paste. Drizzle with sesame oil and add the anchovy stock.