Kimchi Jjigae is a spicy Korean stew of pork stomach, tofu, and conventional Korean fermented napa cabbage all simmered in a fragile anchovy broth. My easy model is filled with candy, salty, bitter, and spicy flavors. A preferred dish in Japan, Kimchi Jjigae will heat you proper up and preserve the chilliness at bay.
San Francisco can get chilly and chilly at evening even within the summertime, so we crave for warm soups and stews all yr spherical. One in every of our favourite recipes I wish to share at this time is Kimchi Jjigae. This Korean stew may be very comforting and simple to make. As a busy mother, I typically depend on a fast hearty meal like this to feed my household of 4 as it might by no means go fallacious. I hope it is going to be your loved ones’s favourite too!
What’s Kimchi Jjigae
Kimchi jjigae, typically written as kimchi chigae, is a traditional Korean spicy stew made with napa cabbage kimchi, meat (normally pork stomach), and tofu. It’s a strong dish good for chilly months.
The stew is filled with taste: spicy, bitter, salty, savory, and candy. The outdated, bitter kimchi—conventional Korean fermented napa cabbage—offers a complete dimension of deep flavors to this dish.
In comparison with some western stews that take hours to prepare dinner, this Korean stew is fairly straightforward and fast to make. You’ll be able to put it along with the everyday Korean elements which might be typically discovered within the fridge and pantry.
There’s plenty of room for variation too; you’ll be able to add protein (meat and seafood), greens, and mushrooms. For at this time’s recipe, let’s preserve it easy; it solely takes about half an hour from begin to end.
It’s possible you’ll marvel why I’m sharing a Korean dish on this weblog the place I share largely Japanese meals. Properly, Korean dishes are tremendous in style in Japan, however usually, they’re much less spicy than the Korean counterpart for the reason that Japanese should not used to spicy meals. I all the time preserve a bathtub of kimchi in my fridge for serving as a aspect dish or for making this stew, Kimchi Fried Rice, Pork Kimchi stir-Fry, Kimchi Soup, and Kimchi Nabe.
Make Kimchi Jjigae
Elements You’ll Want
- Napa cabbage kimchi – The well-fermented, outdated, bitter kimchi is the very best! Recent kimchi doesn’t yield a lot taste, so it’s not fitted to this recipe.
- Anchovy inventory – You should use water or different broth, however I like to stay to the genuine taste as a lot as potential. Plus, anchovy inventory is tremendous straightforward to make!
- Pork stomach slices – You should use different proteins like seafood or different kinds of meat, however a slab of fatty pork stomach is a good selection.
- Tofu – I exploit medium agency tofu, however comfortable tofu is okay to make use of. Simply watch out to not break into small items while you serve/combine the stew.
- Garlic
- Inexperienced onions
- Roasted sesame oil
- Seasonings: sake, soy sauce, sugar, gochujang (Korean chili paste), and gochugaru (Korean pepper flakes) – In case you by no means made Korean meals, these elements could also be unfamiliar. Nonetheless, the duo are the must-haves for making many Korean dishes. When you begin utilizing them, you’ll uncover their versatility and can get pleasure from utilizing them in spicing up your meals.
Overview: Cooking Steps
- Begin making the anchovy inventory not less than Half-hour previous to cooking. You too can soak the anchovies in a single day.
- Put together the elements by chopping the pork stomach, tofu, and inexperienced onion.
- Stir fry the pork stomach till it’s not pink.
- Add the kimchi and the seasonings. Cook dinner for quarter-hour.
- Add the tofu and prepare dinner for five minutes. Serve scorching!
My Favourite Kimchi
Lots of you’ve gotten requested which kimchi model I like. We like Jongga (宗家) kimchi. It’s supposedly Korea’s number-one model of kimchi, and it does reside as much as its repute.
You may get this model at Korean supermarkets like H Mart and Galleria, nevertheless it’s normally bought out at my nearest Korean grocery retailer (Kukje in San Francisco), so I get the imported Japanese model at a Japanese grocery retailer.
I’m unsure if this Japanese model from Jongga has a milder style for the Japanese folks or not… nevertheless it’s instantly imported from Korea.
Someday I plan to make it from scratch! I’ve the Recent Kimchi recipe nevertheless it’s not so fitted to making kimchi stew.
Kimchi Jjigae Cooking Suggestions
- Use well-fermented, bitter kimchi. What do you imply by well-fermented? It’s the outdated kimchi that’s been sitting within the fridge and turning right into a bitter and sophisticated taste. Don’t fear, when it’s cooked, that funky odor and style will flip to deliciousness.
- Freeze the pork stomach earlier than chopping. At any time when I lower fatty meat like pork stomach, I freeze the meat for 5-10 minutes so it’s tremendous straightforward to chop into small items.
- Add the sake to the pork. Sake helps to take away the pork’s gamey odor; you can also use Chinese language rice wine or dry sherry, or in any other case, skip it.
- Add somewhat bit extra sugar in case your kimchi is just too bitter otherwise you’re not used to the style. Sugar balances out the flavour and reduces the acidic style.
- Add somewhat little bit of gochugaru and gochujang to the stew so as to add extra warmth, shade, and deep taste.
What to Serve with Kimchi Jjigae
Serve the stew effervescent scorching in particular person bowls. You’ll be able to serve Kimchi Jjigae with a bowl of scorching steamed rice, some meat or fish, and refreshing vegetable sides.
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Kimchi Jjigae (Kimchi Stew)
Kimchi Jjigae is a spicy Korean stew of pork stomach, tofu, and conventional Korean fermented napa cabbage all simmered in a fragile anchovy broth. My easy model is filled with candy, salty, bitter, and spicy flavors. A preferred dish in Japan, Kimchi Jjigae will heat you proper up and preserve the chilliness at bay.
Elements
Directions
Earlier than You Begin…
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Please notice that when you’ve got not ready your anchovy inventory forward of time, it’s going to take not less than 20-Half-hour to make. See my recipe beneath.
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Collect all of the elements.
To Make the Anchovy Inventory (if you have not made it but)
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I exploit these massive and thick dried anchovies (known as iriko from a Japanese market). Take away the pinnacle, stomach (the underside aspect), and black intestine from the fish to scale back the bitter taste of the inventory. Soak the anchovies within the water for not less than 20-Half-hour (or in a single day). It is a chilly brew anchovy inventory known as Iriko Dashi in Japanese.
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Switch the chilly brew iriko dashi and anchovies right into a small saucepan and slowly convey it to a boil. As soon as boiling, cut back the warmth to low and prepare dinner for 8-10 minutes. Flip off the warmth and set it apart.
To Put together the Elements
To Cook dinner the Kimchi Jjigae
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Set a medium or massive pot on medium warmth. As soon as it’s scorching, add the sesame oil and pork stomach.
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Cook dinner, stirring often, for 2-3 minutes, or till not pink. Season with the salt and black pepper.
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Add the sake and prepare dinner, stirring often, for 1 minute.
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Add the white elements of the inexperienced onions and the kimchi. If the kimchi shouldn’t be lower but, use a pair of scissors to chop it into bite-size items.
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Add the minced/crushed garlic (I exploit this garlic press) and prepare dinner, stirring often, for 2-3 minutes till the kimchi is tender.
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Add the gochugaru, gochujang, soy sauce, and sugar.
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Stir to combine. Subsequent, add the anchovy inventory by straining it via a fine-mesh sieve over the pot. Then, add the kimchi juice, if there may be any (I did not have any).
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Carry it to a boil, after which decrease the warmth to a simmer. Proceed to prepare dinner for 10 minutes.
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Add the tofu slices on prime and prepare dinner till the tofu is heated via, about 5 minutes. You’ll be able to submerge the tofu, however I left it on prime to maintain the tofu’s white shade for the ultimate presentation.
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Garnish with inexperienced onions and preserve it lined till able to serve.
To Serve
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Serve effervescent scorching in particular person bowls. You’ll be able to serve Kimchi Jjigae with a bowl of scorching steamed rice and a few meat or fish (Bulgogi, Grilled Mackerel, and many others).
To Retailer
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You’ll be able to preserve the leftovers in an hermetic container and preserve them for 3 days within the fridge or for as much as a month within the freezer. If you freeze it, take away the tofu as its texture will change when frozen. You’ll be able to add contemporary tofu when reheating the stew in a pot on the stovetop over medium warmth.
Diet
Energy: 513 kcal · Carbohydrates: 15 g · Protein: 18 g · Fats: 43 g · Saturated Fats: 13 g · Polyunsaturated Fats: 9 g · Monounsaturated Fats: 18 g · Ldl cholesterol: 41 mg · Sodium: 1640 mg · Potassium: 542 mg · Fiber: 5 g · Sugar: 6 g · Vitamin A: 644 IU · Vitamin C: 4 mg · Calcium: 222 mg · Iron: 8 mg
Editor’s Notice: This submit was initially printed on September 9, 2013. The submit has been republished with the revised recipe, up to date photographs, and weblog content material on January 9, 2023.
