Recipe
Zens Kimchi Jjigae Recipe
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Zenkimchi / All my dishes 1 year, 8 months ago
After tasting other people's Kimchi Jjigaes and introducing some of my more western preferences, here's my latest recipe for Kimchi Jjigae. Like my chili recipe, it's constantly evolving.
Prep:10m Cook:15m Servings:2
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 Zenkimchi |
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Ingredients
- 1/2 lbs. Bacon or Samgyeopsal (fresh pork belly), thick sliced, preferrably unsalted
- 2 Onions, sliced
- 1 Tbsp. Ginger, minced
- Handful of Garlic Cloves, smashed and whole
- 1/2 lbs. Kimchi, preferrably old
- 2 Tsp. Sugar
- Salt to taste
- Fresh cracked Black Pepper, lots of it
- Rice Vinegar (optional)
- 1/2 bottle of Soju (Korean traditional liquor), optional
Directions
- Brown the Pork in a hot wok. When it is brown, move it to the side.
- Brown the Onions in the bacon grease.
- Add the Ginger, Kimchi, and Garlic. Stir fry for a while.
- Fill the wok with water until it's covered the ingredients. Boil for five minutes. You will end up with a rich red broth.
- 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.
- Throw in 1/2 bottle of Soju to give it that extra kick. Drink the rest with due caution.
- 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.
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mbe 10 months, 1 week ago said:
I LOVE kimchi jjigae! Will definitely give this a try as I just happen to have a half finished bottle of soju in my fridge!!. You wouldn't happen to have a recipe for black goat soup would you?
zenkimchi 10 months, 1 week ago said:
Black goat soup? You wouldn't happen to know where I could get my hands on a black goat, would ya?
boojae21 2 months ago said:
I tried this, and it was really good! I love kimchi, and just about anything Korean, so this was a real treat. I didn't have any soju, and I freaked about a bit at the lack of precise measurements, but I've mellowed out. Good food isn't cooked scientifically! Love your recipe, thanks!