Kimchi Jjigae (Spicy Korean Kimchi Stew)

If you’re anything like me, you have a jar of kimchi in the back of your fridge at all times… and if you don’t… well you should because the stuff lasts for months and can be used as an ingredient in “bajillions” of recipes. Today we’re going to focus on my way to use up your mature kimchi, Kimchi Jjigae, aka Kimchi Stew!

There are few things more comforting than a ripping hot, bubbling bowl of bright red kimchi jjigae. Spicy, tangy, sweet and rich in umami, this stew tickles nearly all of your food cravings/desires at the same time. The good news is that this stew is EZ Mode to make and I’m not just saying that. As per usual I’ll list a few notes below. Comment below if you have any additional questions and happy cooking. 🤘🏻Adam

Yield: 4-6 servings

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Kimchi Jjigae (Spicy Korean Kimchi Stew)

Cook time: 1 H & 15 MTotal time: 1 H & 15 M

Ingredients

• 1 pound Kimchi (older, sour kimchi works best)
• 1/2 cup Kimchi Brine
• 1/2 pound Pork Belly, sliced into “lardons”
• 1/2 block Firm Tofu, sliced into triangular pieces
• 3 Scallions, sliced on the bias
• 1 cup White Onion, sliced thin
• 2 tsp Gochugaru (Korean Red Pepper Flakes)
• 1 Tbsp Gochujang (Korean Red Pepper Paste)
• 1 tsp Kosher Salt, more to taste *be careful, there are a lot of salty ingredients in this recipe already
• 2 tsp White Sugar
• 1 tsp Toasted Sesame Oil
• 2 cups Anchovy or Fish Stock
• 3.5 ounce package of Enoki Mushrooms

Instructions

1. Cut the pork belly into strips, akin to little lardons.
2. Start to bring the pork belly strips to heat in a cold pan, allowing the fat to render and crisp up.
3. Optionally, press your tofu to drain out as much water as possible. This can be achieved by sandwiching the tofu between two plates lined with paper towel, placing a heavy object on top, and letting the water press out for 15 to 20 minutes.
4. Siphon some kimchi juice from an older jar of kimchi. Press down on the kimchi with the back of a spoon to extract about a quarter cup of brine.
5. Cut up your drained tofu into your desired shapes.
6. Prepare a flavorful liquid for the stew. In this case, use an umami blaster known as anchovy stock.
7. In a pot or pan with high-sided walls, add the pork belly and turn on the heat to medium. Allow the fat from the pork to render and crisp up in the pan.
8. After about 10 minutes, the pork should be crispy and ready to drain on a paper towel lined tray.
9. Remove most of the excess rendered fat, leaving about 20% in the pan. Now deglaze the fond from the bottom of the pan using chopped kimchi and sliced onions.
10. Begin to add additional flavors, starting with gochugaru (Korean chili flakes), gochujang (fermented hot chili pepper paste), sugar, kosher salt, toasted sesame oil, and kimchi brine.
11. Combine everything with the Korean anchovy stock, cover, and simmer for about 10 to 15 minutes on medium heat.
12. Add the green onion, tofu, and mushrooms of your choice. The mushrooms recommended here are enoki mushrooms.
13. Drizzle some of the reserved pork fat on top of the mushrooms and the tofu to infuse the soup with the porky aroma. Cover and cook for another 10 minutes.
14. Garnish with a little more green onion and top with the crispy pork bits, adding the pork at the end to keep it crisp. Serve with a side of white rice. Enjoy your homemade Kimchi Jjigae!