Kimchi Jjigae

                                                                                 

                                                    KIMCHI JJIGAE

Fun fact: Kimchi jjigae is a great food to make when people have overly ripe kimchi in the fridge. It has been a staple dish since the 17th century and is eaten year round no matter the temperature outside.

Ingredients:

1 lb of aged kimchi

1/4 cup of brine

1/2 pork belly or pork shoulder

1/2 package of tofu (optional), sliced into 1/2 inch thick bite size pieces.

3 green onions

1 medium onion, sliced (1cup)

1 teaspoon of salt

2 teaspoons of sugar

2 teaspoons of gochugaru (Korean hot pepper flakes)

2 teaspoons of gochujang (hot pepper paste)

1 teaspoon of sesame oil 

2 cups of anchovy stock (or chicken or beef broth or water)

For stock:

7 large dried anchovies, heads and guts removed

1/3 cup Korean radish (or daikon radish), sliced thinly

4x5 inch dried kelp

3 green onions roots

4 cups of water

Directions:

Make anchovy stock:

Put the anchovies, daikon, green onions roots, and dried kelp in a sauce pan.

Add the water and boil for 20 minutes.

Lower the heat to low for another 5 minutes.

Strain

Make Kimchi stew:

Place the kimchi and kimchi brine in a shallow pot. Add pork and onion.

Slice 2 green onions diagonally and add them to the pot.

Add salt, sugar, hot pepper flakes, and hot pepper paste. Drizzle sesame oil over top and add the anchovy stock.

Cover and cook for 10 minutes over medium high heat.

Open and mix in the seasonings with a spoon. Lay the tofu over top.

Cover and cook for another 10 to 15 minutes over medium heat.

Chop  1 green onion and put it on the top of the stew. Remove from the heat and serve right away with rice.