Matzoh Ball Jjigae?! (Spicy Jewish-Korean Dumpling Soup)

This dish holds a special place in my heart. Not just because I finally got to cook with @hwoo.lee, but because this dish wraps up a certain part of my upbringing by way of food. In this joint a Jewish comfort food classic gives a warm, loving, MONSTROUS hug to it’s Korean counterpart, Kimchi Jjigae! Matzo ball and Kimchi Jjigae are both some of my favorite foods from each respective culture so, though it sounds odd, the Matzo ball Jjigae idea was a no brainer.

H. Woo and I took all the notes from a classic fiery, bubbling red Jjigae (Korean stew) and simply added the a few shmaltz-laced (chicken fat), airy matzo balls (Jewish dumplings) to the mix and BOOM. There she blows. Matzo Ball Jjigae. Here’s how we did it. 🤘🏼 Adam

Yield: 2-4 people

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Matzo Ball Jjigae (Jewish-Korean Stew!)

Cook time: 1 H & 30 MTotal time: 1 H & 30 M

Ingredients

For the Matzo Balls

• 5 Large eggs, 3 separated
• 1/2 tsp Cream of Tartar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 3 tsp Kosher Salt
• Black Pepper TT
• 1/4 cup Chicken Fat, melted
• 1/2 Onion, minced or grated
• 1 1/4 cup Matzoh Meal

For the Stew

• 1 lb Kimchi, chopped
• Neutral oil
• 1/2 cup Kimchi brine
• 2 cups Anchovy Stock
• 1 cup Yellow Onion, julianned
• 2 tsp Gochugaru
• 1 tbsp Gochujang
• 2 tsp Sugar
• 1 tsp Sesame Oil
• Toasted Sesame Seeds
• 3 Green onions, sliced thin on the bias

Instructions

For the Matzo Balls

1. Beat 3 egg whites until frothy, add cream of tartar and beat to stiff peaks.
2. In a separate bowl, add the garlic powder, onion powder, baking soda, baking powder, salt, pepper, the rest of the eggs and yolks and whisk. Drizzle in the chicken fat, minced onion, matzoh heal and beaten egg whites. Gently fond the whites into the mixture until fully hydrated. Let the ball batter rest in the fridge for 30 minutes.
3. You can also do this a day in advance.
4. Wet your hands to prevent the balls from sticking to them, then form the batter into balls roughly the size of a golf ball. They will expand.
5. Poach balls on low for 25 minutes in flavorful stock until soft and tender. They’re done when they float.

For the Stew

1. Fry kimchi in a bit of oil, add onions and cook until soft.
2. Add gochugaru, Gochujang, sugar, sesame oil and mix. Deglaze with kimchi brine then add in to stock. Add matzoh balls and simmer for 20 minutes covered.
3. Serve in Dolsot. Garnish with green onion and toasted sesame seeds.