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Monday, December 24, 2018

Kimchi-jjigae (Korean kimchi stew)


I cooked this earlier this month in one of the loveliest evenings ever:). The dish is one of the most delicious ways of exploring Korean cuisine in every spoonful. It tastes hot, sour and umami at the same time. It comes together easily and once you put everything in the cast iron pot, you don't need to stir, just take it off the heat once it's done and serve it. 
Recipe source: the awesome Maangchi.

Last year: nothing
Two years ago: nothing
Three years ago: nothing
Four years ago: Risalamande (Danish rice pudding with whipped cream and almonds).
Five years ago: Baked cod in tomato, bean and olive sauce.
Six years ago: Fennel, onion and Gouda quiche.
Seven years ago: Simple tortellini soup.
Eight years ago: Simple blackberry-almond treat and Italian orrecchiette with Parmesan cream, bell pepper and olives.


Ingredients (serves 2-3):

  • 1 pound kimchi, cut into bite size pieces
  • ¼ cup kimchi brine
  • ½ pound pork shoulder (or pork belly), cubed into bite sized pieces
  • ½ package of tofu (optional), sliced into ½ inch thick bite size pieces
  • 3 green onions
  • 1 medium onion, sliced (1 cup)
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 2 teaspoons gochugaru (Korean hot pepper flakes)
  • 1 tablespoon gochujang (hot pepper paste)
  • 1 teaspoon sesame oil
  • 2 cups of anchovy stock (or chicken or beef broth)

For the anchovy stock:
  • 7 large dried anchovies, heads and guts removed
  • ⅓ cup Korean radish (or daikon radish), sliced thinly
  • 4 x 5 inch dried kelp
  • 3 green onion roots
  • 4 cups water

To make the stock: put the anchovies, daikon, green onion roots, and dried kelp in a cast iron sauce pan. Add the water and let it simmer for 20 minutes, then strain the stock and discard the rest.



For the Kimchi-jiggae, place the kimchi and kimchi brine in a shallow pot. Add the pork and onion, and 2 of the green onion, sliced. 

Check out how nicely this was all simmering! <3


Add salt, sugar, hot pepper flakes, and the hot pepper paste. Drizzle the sesame oil over top and add the stock, pouring it gently over everything. Cover and cook for 10 minutes over medium heat. 



Mix the contents with a spoon to allow the seasonings to blend better. Lay the sliced tofu over the top, then cover the pot back and cook for 10-15 more minutes. 

Remove from the heat and top with the remaining green onion, sliced. Plain rice is also the go-to side for this:). 

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