Easy Kimchi Jjigae
User Reviews
5
Easy Kimchi Jjigae
Description
This Kimchi Jjigae begins with a broth made by simmering dried anchovies (cleaned removing heads/guts) and kelp in water, creating a savory base. Pork belly is stir-fried briefly with sliced onion, garlic, chopped kimchi, and some kimchi juice to develop savory and umami flavors. A mixture of green onion, Korean chili flakes (gochugaru), chili paste (gochujang), sesame oil, soy sauce, and sugar is stirred in along with the broth. The stew simmers to meld flavors and tenderize the pork.
Tofu is added near the end for texture and protein, simmered gently to warm through without breaking apart. The stew is seasoned with salt and freshly ground black pepper to taste. The result is a spicy, tangy, and richly flavored Korean stew with tender pork, soft tofu, and a spicy broth that carries the essence of fermented kimchi.
This stew pairs well with steamed rice and can be adjusted for spice level by varying the amount of gochugaru and gochujang. Using aged, sour kimchi enhances the characteristic depth and tang of the stew while homemade broth increases complexity.
The recipe notes stress using homemade anchovy kelp stock when possible but allow for substitutions. The recipe also recommends extra kimchi juice if a more pungent sourness is desired.
Ingredients
- 4 cups water
- 1 heet dried kelp
- 8 dried anchovies
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 yellow onion sliced
- 4 cloves garlic minced
- 1 cup kimchi chopped (more kimchi juice to taste)
- 1/2 lb (250 grams) pork belly cut into bite size pieces
- 3 green onion sliced into 2-inch pieces, stalks
- 1 tablespoon gochugaru Korean hot pepper flakes, powder
- 1 tablespoon gochujang Korean red chili paste
- 1 tablespoon sesame oil
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1 pack tofu firm
- salt to taste
- black pepper to taste, ground
Instructions
- Prepare the anchovy kelp stock by first removing the heads and guts from the dried anchovies. Bring water to a boil in a saucepan, then add the dried anchovies and kelp. Cover and simmer over medium heat for 15 minutes. Turn off the heat, strain the broth into a bowl, and discard the solids. Set the stock aside.
- Heat a soup pot (or a Korean earthenware pot) with oil over medium-high heat. Add the onion and garlic and stir-fry for 2 minutes, until aromatic. Add the kimchi, 2 tablespoons of kimchi juice, and pork belly. Stir constantly for 5 minutes, until the meat is almost cooked through.
- In a small bowl, combine the green onion, gochugaru powder, gochujang, sesame oil, soy sauce, and sugar. Mix well. Stir this mixture into the pot. Add the anchovy kelp stock and bring the soup to a boil. Then, lower the heat to medium-low and simmer for 10 to 15 minutes.
- Cut the tofu in half lengthwise and slice it into 1-inch (2.5 cm) pieces. Add the tofu to the pot and simmer for 10 minutes, until the tofu is infused with the flavors of the stew and the pork is cooked through.
- Serve immediately, garnished with chopped green onion on top.
Notes
- For best flavor, make anchovy kelp stock by removing anchovy heads and guts before simmering with kelp.
- Aged and sour kimchi enhances the stew's depth and traditional flavor.
- Extra kimchi juice can be added to intensify the tang and spice according to taste.
- You may substitute store-bought chicken stock or vegetable broth if anchovy kelp stock is unavailable.
- The stew is traditionally served hot with steamed rice as a main meal component.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 10g | 3% |
| Protein | 17g | 34% |
| Fat | 46g | 71% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 46mg | 15% |
| Sodium | 307mg | 13% |
| Potassium | 314mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 729IU | 15% |
| Vitamin C | 6mg | 7% |
| Calcium | 182mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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