Kimchi Jjigae Recipe One-Day Class

Hello everyone, Chef of the Year here!

 

Today, I’m excited to introduce a detailed recipe for 'Kimchi Jjigae,' a beloved traditional Korean dish known for its rich and spicy flavor. Kimchi Jjigae is a delicious stew made with well-fermented kimchi and various ingredients, offering a deep, umami-packed taste. It's a staple in Korean households, simple to make, and great for health. This recipe will take your Kimchi Jjigae to the next level, offering a restaurant-quality experience at home. Let’s get started!

Ingredients

This recipe serves 4.

Basic Ingredients:

IngredientAmount

Aged Kimchi	300g
Pork (pork belly or shoulder)	200g
Tofu	1/2 block
Onion	1
Green onion	1 stalk
Garlic (minced)	2 cloves
Cheongyang pepper	1
Red chili pepper	1
Sesame oil	1 tbsp
Salt	To taste

Seasoning Ingredients:

IngredientAmount

Gochujang (Korean chili paste)	1 tbsp
Gochugaru (Korean chili powder)	1 tbsp
Doenjang (Korean soybean paste)	1 tbsp
Soy sauce	1 tbsp
Sugar	1 tsp
Anchovy broth	1 liter

Instructions

1. Prepare Ingredients

1. Kimchi: Cut the aged kimchi into bite-sized pieces. The more fermented, the better the stew's flavor.
2. Pork: Thinly slice the pork belly or shoulder. A bit of fat adds flavor.
3. Tofu: Cut the tofu into small cubes.
4. Vegetables: Slice the onion, cut the green onion diagonally, and slice the peppers thinly for added heat and color.
5. Garlic: Mince the garlic.

2. Prepare the Broth

• Anchovy Broth: Boil 1 liter of water with anchovies and kelp. Remove the kelp when the water starts to boil, then simmer with anchovies for an additional 10 minutes. Strain the broth, discarding the anchovies.

3. Cook Kimchi and Pork

• In a pot, heat sesame oil over medium heat. Add minced garlic and stir-fry until fragrant. Add the pork and stir-fry until half-cooked, then add the kimchi. Continue to stir-fry with gochujang and gochugaru until the kimchi and pork are well coated.

4. Simmer the Stew

• Pour the anchovy broth into the pot. Once it starts boiling, add doenjang, soy sauce, and sugar. Stir well to combine. Add the onion, green onion, Cheongyang pepper, and red chili pepper, then simmer for about 10 minutes to let the flavors meld.

5. Add Tofu and Final Adjustments

• Add the tofu and simmer for a few more minutes. Adjust the seasoning with salt and additional gochugaru if more spice is desired.

Final Steps

Serve the Kimchi Jjigae in bowls, optionally garnished with more green onion or chili flakes for extra heat. It pairs perfectly with warm rice.

Additional Tips

1. Variety in Ingredients:
   • Feel free to add vegetables like mushrooms, potatoes, or zucchini for added nutrition and flavor. You can also substitute pork with beef or seafood.
2. Enhancing the Flavor:
   • The taste of Kimchi Jjigae improves as it sits. It’s even better the next day after the flavors have deepened.
3. Vegan Version:
   • For a vegan option, omit the meat and use mushrooms and tofu. Ensure to use vegan gochujang and doenjang.

Conclusion

How did you find it? The Kimchi Jjigae we made together offers a rich, spicy broth and a harmonious blend of ingredients, making it a perfect meal for any occasion. This dish is easy to prepare and a staple for sharing with family and friends. I hope this recipe has added to your culinary journey.

We look forward to sharing more delicious and special recipes with you next time. Enjoy your Kimchi Jjigae and have a wonderful day! Your feedback is always welcome. Please share your thoughts in the comments. Let’s continue to enjoy more delicious and healthy cooking together.

 

Have a tasty day!