Kimchi Jjigae
Sour ripe kimchi, pork belly, tofu and scallion.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
OLD kimchi is the move - the more sour and funky, the deeper the broth. If your kimchi is fresh and crunchy, splash in a tablespoon of rice vinegar to fake the age.
Ingredients
Everything below makes 4 servings.
- 12 ozpork bellysliced 1/4-inch thick, then into 1.5-inch pieces
- 3 cupsripe napa kimchichopped into 1.5-inch pieces, plus 1/2 cup kimchi juice reserved
- 8 ozfirm tofucubed 1-inch
- 10dried anchovies (large)heads and guts removed
- 1 piecedashima (dried kelp)4x4-inch piece
- 2 tbspgochugaru (Korean chile flakes)
- 1 tbspgochujang
- 1 tbspdoenjang (Korean soybean paste)
- 1 tbspsoy sauce
- 1 tbsptoasted sesame oil
- 1 mediumyellow onionsliced
- 4garlic clovesminced
- 3scallionssliced
- 1 tspsugar
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 640calories
- 23gprotein
- 17gcarbs
- 55gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Make anchovy-dashima stock: 4 cups water and dashima and anchovies, simmer 10 min, strain.
- Slice pork belly, chop kimchi (save juice), cube tofu, slice onion, mince garlic, slice scallions.
Render pork
Add pork belly to dry pot over medium-high. Render 5-6 min until fat is liquid and edges crispy. Pour off all but 2 tbsp fat.
6 min · hands onBuild chile base
Add onion and garlic and gochugaru to the pork fat. Saute 2-3 min until gochugaru blooms red and onion softens.
3 min · hands onAdd kimchi
Add chopped kimchi and reserved kimchi juice and sugar. Saute 5 min - the kimchi mellows and deepens in color from pale red to deep crimson.
5 min · hands onSimmer broth
Pour in 4 cups anchovy-dashima stock and gochujang and doenjang and soy sauce. Bring to boil, then simmer 15 min - pork goes tender, broth concentrates.
15 min · hands offFinish
Add tofu cubes; simmer gently 5 min to warm through (don't stir hard or tofu breaks). Drizzle sesame oil, top with scallions. Serve bubbling with rice on the side.
5 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Drain 2 cans tuna, add after the kimchi-broth comes together (skip the pork-render step). Saves about 10 minutes.
Double tofu to 14 oz, skip pork; broth still rich from kimchi. Saves about 10 minutes.
Sear 8 oz sliced beef instead of pork belly.
Verify GF - many gochujang brands contain wheat. Verify GF - some doenjang contains wheat.
What keeps
Tastes BETTER day 2 - the kimchi-pork broth deepens overnight. Keeps 4 days fridge, freezes 2 months.
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