Kimchi Jjigae (spicy Kimchi Stew)
From mykoreaneats 9 years ago
- 75 minutes to make
- Serves 6
As much as I love my usual dose of fiery hot, spicy, and meaty kimchi jjigae (at least once a week), one would think you would get tired....full description at www.mykoreaneats.com
Ingredients
- 3 lb pork riblets or spare ribs shopping list
- 4 cups kongnamul (soybean sprouts) shopping list
- 1 tbsp sesame oil shopping list
- 1 tsp brown sugar shopping list
- 3, 4 cups kimchi, the older the better shopping list
- 2 cups kimchi liquid (if available) shopping list
- 8 cloves garlic, finely chopped shopping list
- 1-inch piece ginger, finely minced shopping list
- 1 tbsp gochujang (red pepper paste) shopping list
- 5 tbsp gochugaru (red pepper flakes) shopping list
- 8 cups of water shopping list
- 3 tbsp dashida (Korean beef stock; optional) shopping list
- 4 scallions, chopped diagonally shopping list
- 3, 4 bay leaves (optional) shopping list
- 1/2 red and green chili pepper, thinly sliced diagonally (garnish) shopping list
- salt to taste shopping list
How to make it
- In a large pot, cover the pork riblets with water and boil with either bay leaves or a few garlic cloves and onions. Boil for minimum 30 minutes; remove foam and scum that floats to the top with a ladle or spoon. At the end of boiling, drain half of the broth and discard bay leaves; refill with fresh water to cover the riblets a few inches over (more if you like extra soup). Remove pork to cool and cut into individual pieces; return pork to the large pot.
- Bring water to a boil adding chopped kimchi and remaining ingredients, save the scallions and soybean sprouts. Cook for another 20 minutes and let sit on medium heat. Sample the broth and adjust accordingly.
- After washing and removing dirty end tips, add soybean sprouts and cover with lid; cook for about 10 minutes on medium setting.
- Ladle into soup bowls and garnish with green and red chili slices (scallions work fine too). Serve hot with a bowl of rice and other banchan (side dishes).
- *Kimchi jjigae is very versatile with many variations and substitutions; common meat/protein substitutes include canned tuna, bacon, seafood, beef, and even chicken. Don’t be surprised to see many Koreans eating this soup with only kimchi as the sole ingredient and a bowl of rice for a quick and efficient meal. For me personally, the kimchi, tofu, and pork combination of my childhood will always be number #1.
People Who Like This Dish 4
- notyourmomma South St. Petersburg, FL
- mommyluvs2cook Santa Fe, TX
- chuckieb Ottawa, CA
- mykoreaneats Madison, Wisconsin
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 4
-
All Comments
-
Your Comments