Kkongchi Kimchi Jjigae

About the dish

Kkongchi kimchi jjigae simmers saury — fresh or straight from the can — with kimchi, marrying the rich savor of the oily fish to the kimchi's peppery bite. Cheap and filling, it is one of the homiest stews of the common table.

Key ingredient

Pacific saury (kkongchi) — brimming with DHA and EPA for blood-vessel health and the brain; protein and vitamin D strengthen bones while unsaturated fats help help maintain healthy cholesterol levels. In season in autumn, from the east coast.

Ingredients

200 g napa cabbage kimchi, 120 g pork loin, 140 g tofu (1/4 block), 15 g green chili (1), 40 g onion (1/4), 600 mL water (3 cups), 20 g scallion (1/2 stalk), 3 g minced garlic (1/2 tsp), 2 g gochugaru (1 tsp), 4 g cooking oil (1 tsp), soy sauce to taste, salt to taste

Simple recipe

1. Cut the pork and kimchi into bite-size pieces, saute them in oil in a pot, then pour in the water and bring to a boil.
2. Slice the green chili and scallion on the diagonal (0.3 cm), cut the onion into 0.3 cm strips and slice the tofu into flat pieces (3 x 4 x 0.5 cm).
3. Once the pot boils, add the onion and tofu with the gochugaru and minced garlic, boil, then drop in the sliced chili and scallion.
4. If the stew tastes flat, season with soy sauce or salt.

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