Kimchi Jjigae

Kimchi Jjigae is a beloved Korean stew, deeply rooted in Korean culture and cuisine. Known for its robust flavors and comforting warmth, it has been a staple in Korean households for generations. Kimchi, the star ingredient, is a traditional Korean side dish made from fermented vegetables, usually Napa cabbage and Korean radishes, with a mix of seasonings including chili powder, scallions, garlic, ginger, and jeotgal (salted seafood). The fermentation process not only aids in preservation but also develops the distinct flavors that kimchi is known for.

History of Kimchi Jjigae

The origins of Kimchi Jjigae are closely tied to the history of kimchi itself. Dating back to over two thousand years, the fermenting of vegetables was a method used in Korea to preserve food for long winters. Kimchi Jjigae likely evolved as a way to use older, more fermented kimchi, which offers a deeper, more pungent flavor ideal for stews. Over the years, the dish has evolved, often reflecting regional variations and personal family secrets.

Ingredients

• Kimchi - 2 cups, ideally well-fermented
• Pork Belly - 200 grams, thinly sliced
• Onion - 1, medium-sized, thinly sliced
• Tofu - 200 grams, firm, cut into cubes
• Spring Onions - 2, chopped
• Garlic - 2 cloves, minced
• Gochugaru (Korean red chili flakes) - 1 tablespoon
• Toasted Sesame Oil - 1 teaspoon
• Soy Sauce - 2 tablespoons
• Water - 3 cups
• Stock (anchovy or beef stock preferred) - 1 cup

Preparation

1. Prepare the kimchi by slicing it into bite-sized pieces if not already cut.
2. In a large pot, arrange the pork belly slices as the bottom layer.
3. Layer the sliced onion and garlic over the pork belly.
4. Add the cut kimchi on top of the onion and garlic. Sprinkle the gochugaru and drizzle the toasted sesame oil over these layers.
5. Add the water and stock into the pot, allowing it to just cover the ingredients.

Cooking Process

1. Set the pot over a medium-high heat and bring to a boil. Once boiling, reduce the heat to medium-low and let it simmer uncovered.
2. Occasionally stir the pot to prevent ingredients from sticking and allow flavors to meld together, approximately 30-40 minutes.
3. After simmering, add the tofu cubes and season with soy sauce. Adjust seasoning with more gochugaru if a spicier stew is desired.
4. Simmer for an additional 10-15 minutes to ensure the tofu absorbs the stew's flavors.
5. Sprinkle spring onions over the stew before serving.
6. Serve hot, often with a bowl of rice and other Korean side dishes for a complete meal.
7. Don't forget to enjoy your meal with a traditional cooking timer to ensure it's perfectly cooked to your liking.

How to Enjoy Kimchi Jjigae

The best way to enjoy Kimchi Jjigae is by sharing it with family or friends, as is often the practice in Korean meals. The spices and warmth of the stew make it a perfect accompaniment for cold weather, though it is enjoyed year-round. Serving Kimchi Jjigae with steamed rice balances the rich, spicy flavors of the stew. Pair it with other Korean sides such as kimchi, seasoned vegetables, or fried anchovies for a full culinary experience. Don't forget to have your favorite Korean pickles on standby for that perfect bite.