Kimchi jjigae recipe

A stew built on kimchi fermented long enough to turn sour, its brine poured in with it.

1 houreasy11 ingredients

Ingredients

• 300 g sour aged kimchi
• 4 tbsp kimchi brine
• 200 g pork belly
• 300 g tofu
• 1000 ml anchovy stock
• 1 onion
• 3 clove garlic
• 1 tbsp gochugaru
• 1 tbsp gochujang
• 2 green onion
• 1 tsp sesame oil

How to make Kimchi jjigae

1. Use kimchi fermented at least three weeks, sour enough to make you wince on its own; fresh kimchi will not make this stew.
2. Make the stock: simmer 1 litre of water with 8 dried anchovies and a 10 cm piece of dried kelp for 15 minutes, then strain and discard the solids.
3. Render 200 g of sliced pork belly in a pot over medium heat for 5 minutes, until the fat runs.
4. Add 300 g of chopped sour kimchi and 4 tbsp of its brine, and fry 5 minutes until the leaves turn glossy and translucent.
5. Stir in 1 sliced onion, 3 minced garlic cloves, 1 tbsp gochugaru and 1 tbsp gochujang, and cook 2 minutes.
6. Pour in the anchovy stock, bring to a boil, then simmer 20 minutes so the kimchi softens completely and the broth turns deep red.
7. Lay 300 g of sliced tofu on top and simmer 5 more minutes without stirring, so it stays whole.
8. Finish with 2 sliced green onions and 1 tsp sesame oil, and serve it still boiling with rice.

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