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Kimchi Jjigae
One of our more traditional Korean recipes, and Ger's absolute favorite soup. Kimchi jjigae, or kimchi stew, is perfect for cold winter evenings and is so quick to make. It comes together in as little as 30 minutes if you have all of the ingredients ready to go. Like many recipes that call for cooking the kimchi, this stew is best if you use older, more sour kimchi that's already very soft. And for all of you who have multiple jars of kimchi hanging out in the back of your fridge: save the liquid at the bottom of the jar and use it in this recipe where it calls for kimchi brine!
Pork belly, which is uncured, is very traditional in Korean cuisine, but if you don't have it, thick cut bacon will do just fine here. If you don't eat pork, substitute cubed firm tofu. A note on the other, harder to find Asian ingredients: gochugaru (red pepper flakes) and gochujang (red pepper paste) can be ordered online if you can't find them in stores. Enoki mushrooms are a long, white Asian mushroom that are commonly sold in large bunches Cut off the brown stem ends and peel them apart into smaller bunches before using (video here showing how to clean them). If you can't find them, simply omit them. And be sure to use medium or short-grain rice for this recipe (sometimes labeled "sushi rice" in stores).
INGREDIENTS
serves 4
3 Cups medium grain white rice (uncooked)
1 tsp sesame oil + 1/2 reserved teaspoon for seasoning at the end
1/2 lb pork belly, thin sliced, or thick cut bacon, or cubes of firm tofu
2 cloves garlic, minced fine or crushed with garlic press
15 oz Red Kettle Kimchi
0.5 cup kimchi brine
3.5 cups anchovy or fish stock
1 small daikon radish, finely diced
1/2 medium head napa cabbage, cut into 1 inch pieces
4 shiitake or oyster mushrooms, sliced
1 Tbsp gochugaru (Korean red pepper flakes)
1 Tbsp gochujang (red pepper paste)
2 tsp soy sauce
1 tsp kosher salt, or to taste
8 oz tofu sliced into ½ inch pieces (optional)
1 bunch enoki mushrooms (optional)
3 green onions, green parts, sliced into 1" pieces
1. Rince the rice briefly until water begins to run clear. Add rinsed rice and 4.5 cups of water to a heavy-bottomed pot and cook over medium heat until the water is absorbed and rice is fluffy. Turn off heat and set rice aside.
2. Add sesame oil, onions, garlic, and sliced pork belly to a heavy-bottomed pot over medium heat. Sauté briefly until onions start to become translucent, but not yet starting to brown. (IMPORTANT! we're not looking for browning of any aromatics as we would in a Western dish. Just until the onions start to get soft.)
3. Pour in the kimchi, kimchi brine, and anchovy stock. Bring the liquid to a rolling boil, then decrease to medium heat so the stew begins to bubble at a steady simmer.
4. Add daikon radish, napa cabbage, and mushrooms. Simmer the stew for 8-10 minutes, or until daikon radish is cooked through and is easily pierced through with a sharp knife.
5. Add red pepper flakes, red pepper paste, soy sauce, and salt to taste. Let the stew simmer for 5 more minutes until all flavors meld together.
6. Add the tofu and enoki mushrooms (if using). Simmer for 1 minute.
7. Remove the pot from heat and sprinkle sliced green onions and drizzle reserved sesame oil over the top to garnish. Serve from the pot, family style, over cooked white rice.