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| Korean Kimchijjigae recipe |
Today, I’m sharing the recipe for kimchi jjigae, a famous Korean stew.
This recipe has been featured on popular shows that introduce hidden gems across the country, praised for its deliciousness.
While the cooking process may seem a bit unfamiliar, it uses almost the same ingredients as a typical kimchi jjigae, making it simple and easy to prepare.
Ingredients
(Serves 2)
(Measurement: tablespoon)
Cooking tools: Blender needed
- Pork shoulder: 500g
- Cheongyang chili peppers: 3
- Green onion: 1 stalk
- Tofu: 1 block
- Onion: 1/2
- Kimchi: 1/4 head
- Kimchi juice: 150ml
- Red pepper powder: 5 tablespoons
- Anchovy powder: 1 tablespoon
- Fish sauce: 1 tablespoon
- Beef bone broth: 500ml
Preparation of Ingredients
- Separate the fatty part of 500g of pork shoulder and cut the lean meat into bite-sized pieces.
- Cut 1/4 head of kimchi into bite-sized pieces.
- Cut the tofu into bite-sized pieces.
- Chop 2 cheongyang chili peppers finely.
- Slice 1 stalk of green onion thinly.
Cooking Process
- Sear the fatty part of the pork shoulder separately until crispy. No cooking oil is needed as the fat will release its own oil, enhancing the flavor. It’s recommended to use fresh refrigerated pork to avoid any unpleasant odor.
- In a blender, combine 1/2 onion, the crispy pork fat, and 150ml of kimchi juice (about 3 ladles). If you want a spicier stew, add 1 cheongyang chili pepper as well. Blend until the mixture is smooth. It’s important to blend it finely enough so that the fat doesn’t float in the stew, affecting its appearance and texture.
- Pour the blended mixture into a pot and add the chopped kimchi. If using kimchi with high acidity, adding about 1/2 tablespoon of sugar can help balance the sourness.
- Add 5 tablespoons of red pepper powder and sauté it slowly over low heat to prevent the seasoning from burning. Maintaining low heat is crucial until the broth is added, as high heat can quickly scorch the thick seasoning.
- Pour in 500ml of beef bone broth and mix it well with the sautéed seasoning. Using beef bone broth adds depth and flavor to the stew, so it’s recommended to use packaged broth. However, be cautious as many store-bought broths are pre-seasoned.
- Add the bite-sized pieces of pork and simmer over medium to high heat until cooked through.
- Once the stew starts boiling, add the cut tofu. The original recipe blends the tofu, but you can add it in pieces if you prefer to retain its texture.
- For an even more flavorful kimchi jjigae, add 1/2 to 1 tablespoon of anchovy powder and 1 tablespoon of fish sauce. If you don’t have fish sauce, you can substitute it with salt or soy sauce. Adjust the amount according to your taste as the salinity and acidity of the kimchi can affect the stew's seasoning.
- If you want a cooler and spicier flavor, add the finely chopped cheongyang chili peppers and simmer for another minute.
- Finally, add the sliced green onion to finish.
This concludes the recipe for famous kimchi jjigae in Korea. Although the cooking process may feel somewhat unfamiliar compared to typical stews, the secret to the rich flavor lies in using the pork fat to create the seasoning. I recommend trying this recipe when you want to make a richer and deeper tasting kimchi jjigae, especially when the usual recipes feel boring.
