This Kimchi Jjigae is a classic Korean kimchi stew made with a generous amount of pork belly.
Kimchi jjigae means kimchi stew in Korean.
Its a dish made in Korean homes and restaurants to use up surplus kimchi.
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While the stew can be made mild, its meant to be as spicy as it is vibrant red.
Though not traditional, I like to garnish the stew with sesame oil and sesame seeds just before serving.
It takes a little more time, but I think its worth it.
Simply Recipes / Vivian Jao
Ive tweaked it over the years to a version my family likes best.
It should be nice and sour, funky, and sometimes even fizzy.
Both the green napa leaves and the red chili powder will have darkened.
Simply Recipes / Vivian Jao
Kimchi continues to ferment as it sits and over time its flavor develops to something considerably more complex.
This fermented flavor is essential to kimchi jjigae.
It wont freeze, but it will firm it up, making it easier to handle.
Simply Recipes / Vivian Jao
I recommend cooking it over medium heat for about 10 minutes.
Dont rush and cook the pork on a high heat or it may get tough.
I buy a Korean brand of organic tofu called Pulmuone, which Ive only seen in Korean markets.
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However, I see other brands of firm tofu available these days at my local supermarket.
Feel free to use any brand you like.
Its also common to serve this stew with a variety of Korean side dishes called banchan.
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This recipe makes enough for four main course servings, if served with just rice and banchan.
It can serve six if served with another main dish in addition to the rice and banchan.
My method: Place the rice into a pot and cover it with cold water.
Simply Recipes / Vivian Jao
Swish the rice around with your hand until the water becomes cloudy.
Carefully pour the water out.
Repeat this twice until the water is no longer as cloudy.
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Youll need to keep an eye on the rice as it may boil over.
Ingredient Swaps and Substitutions
Kimchi jjigae is a flexible dish.
you’re free to use certain ingredients that are already available in your pantry.
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Cover the pot and cook for 25 to 30 minutes.
Check the pot about 10 minutes in to check that its not boiling over.
If so, lower the heat and continue cooking.
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Turn the heat off and keep the lid on until ready to serve.
It should lose most of its pink color but it should not brown.
Using your hands, squeeze the liquid (the brine) out of the kimchi into a small bowl.
You should have about 1/4 cup of kimchi brine.
If not, scoop some out of the kimchi jar.
Set the brine aside.
Chop the kimchi into bite-size pieces.
Cook, stirring often, until the mixture looks glossy and saucy, about 3 minutes.
Add the reserved kimchi brine and the water and bring to a boil.
Reduce the heat to maintain a simmer for about 20 minutes for the flavors to meld.
Taste the stew and if youd like, add a drizzle of soy sauce or fish sauce to taste.
Arrange the tofu, slightly shingled, on top of the stew.
They may sink completely into the stew but thats fine.
Let it heat through, about 3 minutes.
If using, drizzle with sesame oil and top with sesame seeds and scallions.
Fluff the rice with a a spoon or a fork and serve alongside the stew.
