Kimchi Jjigae (Kimchi Stew)

The first time I tasted the flavor of cooked kimchi and pork together was at my favorite (hole in the wall) Korean restaurant - almost 20 years ago (they are now closed).  The dish was appropriately named Kimchi Pork, which was cooked in thickened spicy gravy - I craved this combination and ate it at least once a week, for 10 years – until they closed.

Since then, I have been searching for this dish and discovered that other Korean restaurants don’t have a dish called “kimchi pork” on their menu.  This was baffling to me… How can something so simple, be so unavailable?

Out of curiosity I order a bowl of kimchi jjigae - the description read; pork, kimchi and tofu. When I took my first bite... I realized that this is my beloved kimchi pork in the form of a soup/stew.  How could I have missed out on this gem all these years?

It was time to do some research and my first stop was to Hyosun Ro’s blog KoreanBapsang.  Once I tried her recipe, I stopped my search.  I found exactly what I was looking for - A simple, easy, satisfying – one pot meal.

Tips from Hyosun:

• Older (overripe) kimchi will give better flavor
• Use the rice water from the 3^rd rinse or use anchovy broth (about 7 or 8 medium dry anchovies and 1 3-inch square dried kelp boiled in 3 cups of water for 10 minutes).
• If you don’t have a half cup of kimchi juice available, increase the water to 2 ½ cups.
• use pork belly or other pork meat with some fat. 

My notes to you...

• If you don’t have overripe kimchi – WAIT – the broth will taste flat, the older the better.
• If you don’t have enough kimchi juice – add extra Korean red pepper.
• If you have a flat flavored broth – add a splash or two of Korean soup soy sauce. Take a peek at Lindsey's Shin Noodle for a description of Korean Soup Soy Sauce.
• I have my green onions (scallions) cut small (in the pix) only because I had pre-cut the bunch for another dish - I would usually cut them into 2 inch lengths.
• Add more pork if you want it to be meatier
• Maangchi is the queen of u-tube Korean cooking and she adds hot pepper paste instead of red pepper flakes.  This small difference will make a spicier and more full flavored broth.
• Optional add - in's - sliced mushrooms and zucchini (thats what they added in the restaurant)

Kimchi Jjigae (Kimchi Stew)
adapted from Hyosun Ro

This recipe makes enough for two

¼         pound     pork, cut into small pieces

1          tsp.         garlic, minced

½         tsp.         ginger, minced

1          Tbsp.      Korean red pepper flakes

2          cups        old kimchi

½         cup          kimchi juice

2          cups         rice water (2 ½ if not using kimchi juice)

                            Soft “silken”tofu – ½ block or 1 tube “Korean”

2          stalks       green onions, sliced in 2” legnths

Toss pork with minced ginger, garlic and red pepper.Drain kimchi (save juice) and cut into bite sized pieces.

Heat a medium sauce pot over med-high heat.  Add 1 Tbsp. oil and brown pork; add kimchi and cook for about 10 minutes or until pork and kimchi are tender.

When the kimchi and pork are tender; add kimchi juice and water; bring to a boil and let cook for another 10 min. **If you are adding zucchini and mushrooms; add it when you are adding the kimchi juice and water.

Add tofu and the green onions on top.  Allow the tofu to cook in the broth for about 3 – 5 min. heat the tofu.

Kimchi Jjigae