Kimchi jjigae, or kimchi stew, is a fiery, flavorful Korean staple that's both comforting and incredibly satisfying. This deeply savory stew, a testament to Korean culinary artistry, balances the spicy kick of kimchi with the umami richness of pork belly (or tofu for a vegetarian option) and the subtle sweetness of onions and garlic. It’s a dish that warms the soul on a chilly evening and sparks the palate with its vibrant tastes and textures. The depth of flavor develops slowly, showcasing the magic of fermented kimchi.
Beyond the simple ingredients lies a subtle art to achieving the perfect kimchi jjigae, a balance of textures and flavors that elevates this humble dish to something truly special. Ready to experience the deliciousness? Let's dive into the step-by-step process to make your own authentic Korean kimchi jjigae.
Tools Needed
- Measuring cup
- Bowl
- Knife
- Cutting board
- Dutch oven or Korean stone pot
Ingredients
- Medium Onion: 1
- Scallions: 6
- Shitake Mushrooms: 8 oz
- Flank Steak: 1 lb
- Firm Tofu: 12 oz
- Kimchi
- Kimchi Brine: 1/2 cup
- Turbinado Sugar: 2 tsp
- Gochujang (Korean Chili Paste): 2 tbsp
- Gochugaru (Korean Chili Flakes): 2 tbsp
- Sesame Oil
- Beef Stock: 4 cups
- Salt
Step-by-Step Instructions
Step 1. Prepare Ingredients and Sauté Aromatics
- Thinly slice half a medium onion. Chop 6 scallions. Remove stems from 8 oz shitake mushrooms and slice tops. Slice 1 lb flank steak thinly. Slice 12 oz firm tofu.
Step 2. Build the Kimchi Base and Season
- Heat vegetable oil in a pot. Add onions, mushrooms, and scallions (reserve some for garnish). Sauté for 2 minutes.
- Add kimchi and 1/2 cup of kimchi brine to the pot. Cook for a couple of minutes.
- Add 2 tsp turbinado sugar (or regular sugar), 2 tbsp gochugaru, sesame oil, and 2 tbsp gochujang. Mix well. Add 4 cups of beef stock. Season with salt. Bring to a boil, then reduce heat and simmer for 15 minutes, covered.
Step 3. Simmer and Add Protein
- Add tofu and bring to a boil. Cook for an additional 15 minutes. Add flank steak and cook for about 2 minutes until tender.
Step 4. Garnish and Serve
- Garnish with reserved scallions. Serve hot with steamed rice.
Read more: Instant Pot Chinese Beef Brisket Stew (蘿蔔燜牛腩) - Easy Recipe
Tips
- Use older, more fermented kimchi for a stronger flavor.
- Adjust the amount of gochugaru (chili flakes) to your spice preference.
- Homemade stock adds richer flavor. Beef, chicken, or vegetable stock can be used.
Nutrition
- N/A
FAQs
1. Can I use pre-made kimchi?
Absolutely! Pre-made kimchi works well, but using homemade kimchi will often yield a more complex flavor profile.
2. What type of pork is best for Kimchi Jjigae?
Pork belly is traditionally used for its rich fat content which adds depth of flavor, but you can also use shoulder or butt.
Enjoy your homemade bowl of authentic kimchi jjigae! The vibrant flavors and comforting warmth of this dish are sure to become a new favorite. Now go forth and share the deliciousness with friends and family!