Kimchijjigae | My Korean Kitchen

Kimchijjigae is one of the most common stews, along with Doenjangjjigae (Soybean paste stew). I used to make it a lot, but I was never good at making really good home style stew.

However it is kind of weird to complement your own food, but it really rocked. I was so touched with my own stew. I think pork made the difference (it worked as a broth I think), because I never used meat in Kimchijjigae before today.

So here is the rocking recipe.

Ingredients for 2 people

Kimchi stew ingredients

200 g pork (shoulder loin)
1 tbsp refined rice wine
3 sprinkles ground pepper
2 fistfuls Kimchi (Longer fermented Kimchi is better for this meal, however if your Kimchi is new, add 1 tbsp of vinegar into the Kimchi. It is like instant fermenting.)
1/4 onion
1/3 tofu
1/2 stalk of a spring onion
2 shiitake mushrooms
1 green chili
150 ml water

For Sauce (Mix them together.)

2 tsp Korean chili powder

1 tsp Gochujang

2 tsp soy sauce

1/4 tsp minced garlic

2 sprinkles ground pepper

Preparation

1. Rinse the meat in running cold water.

2. Marinade the meat with the refined rice wine and ground pepper. (for 15 minutes)

marinating pork

3. Thin slice the mushrooms, onion and spring onion.

4. Cut the tofu into medium size cubes.

5. Make a long cut in the middle of the chili and wash out the seeds in cold water (Make sure you don’t touch them. Scrub it out with spoon or knife, if it is necessary. It makes you sting all night if you touch the seeds.) Then thin slice it.

Cooking (You will need a wok and a pot.)

1. Pre heat the wok then add some vegetable oil.

2. Add the Kimchi and stir it until it is cooked.

Frying Kimchi

3. Put the marinated meat into the bottom of the pot. Add all the other ingredients (Kimchi, mushrooms, onion, tofu, water and the sauce) except chili and spring onion.

Adding ingredients into the pot

4. Boil the pot on strong heat until it boils.

5. Add the chili and spring onion near the end of boiling.

6. Serve it.

Kimchi stew

I had garlic chives buchimgae as a side dish. It was delicious and crispy. I am planning on posting this recipe some other time, however you can refer to my current recipe from this blog.

Buchimgae