Kimchi Stew
The comforting Korean stew with fermented kimchi, pork belly and tofu, served bubbling in an earthenware pot.
Préparation
15 min
Cuisson
25 min
Portions
3 servings
Difficulté
Easy
Préparation
- 1
Prepare the kimchi
Roughly cut the kimchi into 3-4 cm pieces. Keep the juice: it brings acidity and depth to the stew.
5 min
- 2
Sear the pork
In a pot, heat sesame oil over medium-high heat. Add the pork belly slices and brown them 2-3 minutes on each side.
6 min
- 3
Stir-fry the kimchi
Add the kimchi and stir-fry with the pork for 3-4 minutes. The kimchi should caramelize slightly and release its aromas.
This step is crucial for developing depth of flavor.4 min
- 4
Season
Add the garlic, gochugaru, gochujang and sugar. Mix well for 1 minute.
1 min
- 5
Add the liquid
Pour in the water (or anchovy broth) and kimchi juice. Add the sliced onion. Bring to a boil, then reduce heat and simmer for 15 minutes.
15 min
- 6
Add the tofu
Cut the tofu into 2 cm cubes and gently place them in the stew. Simmer for another 5 minutes so the tofu absorbs the flavors.
5 min
- 7
Serve
Serve the kimchi jjigae directly in the pot, bubbling at the table. Garnish with sliced green onions. Accompany with a bowl of white rice.
2 min
Conseils
- The older the kimchi, the better the jjigae. Kimchi aged at least 3 weeks is ideal.
- Anchovy broth (myeolchi yuksu) adds incomparable umami depth.
- Crack a raw egg on the boiling stew just before serving for a creamy touch.
- The earthenware pot (ttukbaegi) keeps the stew bubbling long after serving.
Variantes
Tuna Kimchi Jjigae
Replace the pork with a can of drained tuna. Quick and popular version.
Seafood version
Add clams, shrimp or squid.
Vegetarian version
Omit the pork, double the tofu and use vegetable broth.
Conservation
Keeps 3-4 days in the refrigerator. Even better the next day.