Kimchi Jjigae (Kimchi Stew) 김치찌개 – UPDATED

April 17, 2016 § Leave a comment

I posted my previous kimchi jjigae post FIVE YEARS AGO. Wow.

Since then, I have tweaked and updated my original recipe to something entirely elevated to a new level, with a lot of help from the QUEEN herself (Maangchi). I honestly love her videos, personality, ability, and spirit so much and have been infinitely inspired by her creativity and passion on a weekly basis. This new kimchi jjigae recipe is an adaptation of her recent update to her recipe here.

Here is a new video I made for this updated recipe:

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!

IMG_0383

Kimchi Jigae Recipe – Kimchi Stew

Ingredients

  • 6-8 dried kelp squares
  • 8-10 dried Korean anchovies (heads and guts removed)
  • 1/2 cup thinly sliced radish
  • 1 onion, thinly sliced
  • 3 cups water
  • 2 lbs pork ribs/bones
  • 4 ounces thinly sliced pork loin
  • 4 cups ripe kimchi, sliced (with juices)
  • 3 green onion stalks, chopped
  • 1 tsp salt
  • 1 tbsp sesame oil
  • 1/2-1 tsp gochugaru (Korean red pepper flakes)
  • 1 tsp gochujang (Korean red pepper paste)
  • 1 cup thinly sliced rice cakes* optional
  • green pepper* optional

Directions

  1. Add kelp, anchovies, radish, and onion to a medium pot. Add 3 cups of water and bring to a boil over high heat, then reduce to a simmer for 25 minutes. Strain, and reserve the broth.
  2. To a large skillet, add pork ribs/bones and cover with kimchi and then pork loin. Top with green onion.  Add reserved broth.
  3. Bring pork and kimchi mixture to a boil on medium high heat. Add 1 tsp salt, 1 tbsp sesame oil, gochugaru, and gochujang.
  4. Cook for 30 minutes, then taste to adjust for additional seasoning (if necessary).
  5. Add rice cakes (if using), green pepper, and green onion for garnish.
  6. Serve with rice.
  7. ENJOY!!

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