You Don't Need to be Someone's Grandma to Make a Banging Kimchi Jjigae
While this recipe is for a pork kimchi jjigae [되지고기 김치찌개], you can put any protein in – most common are tuna [참치], or just tofu [두부]. While this recipe cooks the pork with the soup, those substitutions can be added at the last minute. Lastly, a good kimchi jjigae really depends on the quality and age of your kimchi. The older and danker the kimchi, the better the stew. Don’t even bother with young, fresh kimchi.
- 4 cups myeolchi yooksu
- ~200 grams pork belly or shoulder
- ~1/2 cup kimchi juice
- 1 cup chopped kimchi
- 2 scallions
- 1 hunk Korean radish (무)
- ½ white onion
- enoki mushrooms (optional)
- ¼ block firm tofu, cut into small cubes
- 6 cloves garlic
- 1 tbsp soy sauce
- 1 tbsp red pepper powder (or to taste)
Begin heating anchovy broth over medium heat. When it comes to a low boil, add diced onion, the sliced white part of the scallion (save the green part), thinly sliced radish, minced garlic, chopped kimchi and kimchi juice. Add in the soy sauce and red pepper powder. Rinse and pat dry the pork, and cut it into small pieces. Lower the heat to a low simmer and add the pork and mushrooms. As with any soup, the lower and longer you can cook this, the better. I recommend simmering at least 1.5 hours if you can. When you’re finishing it up, at the cubed tofu.
This keeps well in the fridge for the better part of a week, or a couple months in the freezer.
If you made this dish, let us know how it turned out. Click here for more of our Korean recipes.
Photo credit: Author