Zen's Kimchi Jjigae

Foodista Cookbook Entry

Category: Soups & Salads | Blog URL: http://www.zenkimchi.com/FoodJournal/archives/30

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Ingredients

1/2 pound Pork Belly, sliced and cut into 1-inch pieces
1 Onion, sliced
1 tablespoon Ginger, minced
3 cloves Garlic, minced
1/2 pound aged Kimchi, roughly chopped
3 cups Water
1 teaspoon Sugar
1/2 bottle Soju (optional)
Rice Vinegar, to taste (optional)
Salt, to taste
Black Pepper, to taste

Preparation

1
Brown the pork belly in a saucepan
2
Add the onions, ginger and garlic and cook until translucent
3
Add the kimchi with any leftover kimchi juice and cook for one minute
4
Add the water and boil for five minutes
5
Add the sugar and soju
6
Taste and adjust with black pepper, rice vinegar, sugar and salt to reach a balance of savory, sour, salty and sweet
7

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About

After tasting other people’s Kimchi Chigaes and introducing some of my more western preferences, here’s my latest recipe for Kimchi Chigae. Like my chili recipe, it’s constantly evolving.

INGREDIENTS
1/2 lbs. Bacon or Samgyeopsal (fresh pork belly), thick sliced, salted or unsalted
1 Onion, sliced
1 Tbsp. Ginger, minced
Handful of Garlic Cloves, smashed and whole
1/2 lbs. Kimchi, preferrably old
2 Tsp. Sugar
Salt to taste (depending if you have salted or unsalted bacon)
Fresh cracked Black Pepper, lots of it
Rice Vinegar (optional)
1/2 bottle of Soju (Korean traditional liquor)

NOTE: You can also substitute a can of tuna for the pork. Not only is it healthy, it’s a surprisingly good tasting alternative. Something magical happens with Chamchi (Tuna) Kimchi Jjigae. It’s sweeter and has good depth.

1. Brown the Bacon in a hot wok. When it is brown, move it to the side.
2. Brown the Onions in the bacon grease.
3. Add the Ginger, Kimchi, and Garlic. Stir fry for a while.
4. Fill the wok with water until it’s covered the ingredients. Boil for five minutes. You will end up with a rich red broth.
5. Add the Sugar and Black Pepper and taste. Adjust the Sugar, Vinegar and Salt until a nice balance of salty, sweet, and sour is achieved. The Kimchi should give it enough sourness, but vinegar should be at the ready just in case.
6. Throw in 1/2 bottle of Soju to give it that extra kick. Drink the rest with due caution.
7. Let it boil for a few more minutes. Serve it hot or boiling (if possible) with steamed rice to balance the strong flavor of the stew.

Yield:

2.0

Added:

February 22, 2010

Creator:

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