Kimchi Jjigae 김치찌개

October 18, 2011 § 3 Comments

There are a million different ways to make Kimchi Jjigae 김치찌개, and I think I’ve tried about 999,999 of them. 🙂 THIS, however, is the most foolproof, most simple, most delicious kimchi jigae ever, and I really hope you try it since it’s the easiest thing to make.

Notes:

1. You can use either pork or beef, but pork definitely imparts a more velvety-flavor that goes hand in hand with kimchi. Mmm….

2. Pork belly is also great for this, but perhaps a little more fatty (is this a bad thing?)

3. If you are using the last of your kimchi, don’t just throw away the jar! Pour some water in there and pour the little juices/spices into the stew. The more flavor, the better.

4. Must eat with rice.

5. Feel free to add tofu or vermicelli noodles!

Kimchi Jigae Recipe – Kimchi Stew

Ingredients

  • 2 tbsp vegetable/canola oil
  • 1 tbsp sesame oil
  • 1 lb pork belly, loin, or rib, sliced thinly
  • 1/2 tsp coarse sea salt
  • 1/4 tsp black pepper
  • 4 cups ripe kimchi
  • 3 1/2 cups water (use around 2-3 tbsp kimchi juice from container)

Directions

  1. Heat oil in heavy-pot on medium-high.  Add sliced pork, salt, and pepper and saute until nice and golden, 3~4 minutes.
  2. Add 4 cups of ripe kimchi to the pot and stir-fry with the pork around 5 minutes.
  3. Add 3 1/2~4 cups of water (or until kimchi and pork are JUST covered) and simmer on medium heat, covered, for 40-45 minutes.
  4. ENJOY!!

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