Korean Stew (Kimchi)

Kimchi Stew (Kimchi jjigae) 김치찌개

Kimchi jjigae is a variety of jjigae, or stew-like Korean dish, made with kimchi and other ingredients, such as scallions, onions, diced tofu, pork, and seafood, although pork and seafood are generally not used in the same recipe. It is one of the most common jjigae in Korea.

Kimchi is known to have been eaten as pickled vegetables, and only became the kimchi known today in the mid-Joseon era, when chili peppers were first introduced to the country. Kimchi jjigae is assumed to have been developed around this time, as well.

Kimchi jjigae is often cooked in Korean homes using older, more fermented and “ripe” kimchi, creating a much stronger taste and containing higher amounts of "“good” bacteria also found in yogurt. However, it should be noted that the living bacteria present in fresh, uncooked kimchi will not survive the cooking process. The stew is said to be more flavorful if prepared with older kimchi, while fresh kimchi may not bring out a full and rich flavor. Kimchi is the most important ingredient in kimchi jjigae, and other ingredients tend to depend on personal preferences.

Sliced kimchi is put into a pot with beef, pork or seafood, tofu, sliced spring onions and garlic, and are all boiled with water or myeolchi (anchovy) stock. The stew is seasoned with either doenjang (bean paste) or gochujang (red pepper paste).

Like many other Korean dishes kimchi jjigae is usually eaten communally from the center of the table if more than two people are served. It is accompanied by various banchan (side dishes) and rice. It is usually cooked and served boiling hot in a stone pot.

Ingredients:

200 grams of pork belly (about 1/2 pound)
4 or 5 cups of chopped kimchi
1 tbs sugar, 1 tsp of hot pepper flakes, 1 tbs hot pepper paste
onion, green onions
half a package of tofu
sesame oil and water

Directions:

1. In a shallow pot, put some chopped kimchi and juice.
2. Add sliced onion, hot pepper paste, hot pepper flakes, sugar, and green onions, and pork belly (or tuna).
3. Pour water over top until all the ingredients are submerged.
4. Close the lid of the pot and boil it 25 or 30 minutes. (first 10 minutes will be high heat and then turn down the heat over medium heat)
5. Add some tofu and boil it 5 minutes more and put some sesame oil right before serving.

KimchiiiiiiiI! ♥ 김치 ♥