Chili Kimchi Stew
Introduction
Chili Kimchi Stew, also known as Kimchi Jjigae, is a staple dish in Korean cuisine. This hearty and spicy stew showcases the bold and fermented flavors of kimchi combined with the depth of chili and other ingredients. Kimchi has been a crucial part of Korean culture for centuries, celebrated for its probiotic benefits and vibrant taste. Kimchi Jjigae provides comfort and warmth, making it a favorite during cold seasons. The stew is versatile, often adapted with various proteins such as pork, tofu, or seafood, depending on regional and personal preferences.
Ingredients
- Kimchi (preferably older, sour kimchi) - 2 cups
- Pork belly - 200g, sliced
- Tofu - 300g, cubed
- Onion - 1 medium, sliced
- Garlic - 3 cloves, minced
- Gochugaru (Korean chili flakes) - 2 tablespoons
- Gochujang (Korean chili paste) - 1 tablespoon
- Soy sauce - 2 tablespoons
- Salt - to taste
- Water or chicken broth - 4 cups
- Scallions - 2, chopped, for garnish
- Sesame oil - 1 teaspoon
Preparation
Preparing the Ingredients
To begin, gather all your ingredients and ensure they are prepped as described. The kimchi should be cut into manageable bite-sized pieces. The pork belly should be sliced thin to ensure rapid and even cooking. If using tofu, ensure it is drained thoroughly and cut into cubes. Slice the onion and mince the garlic.
Cooking Process
Step 1: Cooking the Meat
Start by heating a large saucepan over medium-high heat. Add the sliced pork belly and cook until it starts to brown and render some fat. This should take about 5-7 minutes. Stir occasionally to ensure even cooking.
Step 2: Adding Vegetables and Kimchi
Add the sliced onion and minced garlic to the saucepan with the browning pork. Stir for about 3 minutes until the onion softens and the garlic is fragrant. Following this, incorporate the chopped kimchi into the mixture. Stir well to combine all flavors.
Step 3: Bringing in the Heat
Add the gochugaru and gochujang to the pan, stirring thoroughly to coat the ingredients with the vibrant and spicy flavors. After a minute, add the soy sauce for a savory depth.
Step 4: Simmering the Stew
Pour in 4 cups of either water or chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pan and let it simmer gently for about 20-30 minutes to allow all flavors to meld.
While simmering, set your cooking timer to keep track of the time.
Step 5: Final Touches
Add the cubed tofu to the stew about 10 minutes before the stew finishes simmering. Stir gently to avoid breaking the tofu cubes. After completing the simmering time, taste and adjust seasoning with salt if necessary. Finally, drizzle with sesame oil before serving.
How to Enjoy Chili Kimchi Stew
Chili Kimchi Stew is best enjoyed hot, ladled into deep bowls over a bed of steamed rice. For added flavor, garnish the stew with freshly chopped scallions. Usually accompanied by banchan (Korean side dishes), this stew harmonizes well with its pungent, spicy, and savory notes. It's perfect for a cozy dinner or a shared meal with family and friends, bringing warmth and delight to the table. Be sure to make enough, as the flavors deepen and are even more enjoyable the next day!