Kimchi Jjigae

About the dish

Kimchi jjigae is the stew of well-ripened kimchi simmered with pork or tuna, its glory the deep flavor that only fermented kimchi can give. No dish is more familiar or more sustaining on the Korean table.

Key ingredient

Napa cabbage (baechu) — credited with compounds that support overall wellness, its inner leaves carrying a wellness effect linked to protecting the liver; it benefits skin and immunity and keeps the bowels brisk against constipation. In season in November, mainly from Chungcheong.

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.

▶ Watch recipe videos

A Glass · Traditional pairing