Zens Kimchi Jjigae
From zenkimchi 17 years ago
- 15 minutes to make
- Serves 2
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.
Ingredients
- 1/2 lbs. bacon or Samgyeopsal (fresh pork belly), thick sliced, preferrably unsalted shopping list
- 2 onions, sliced shopping list
- 1 Tbsp. ginger, minced shopping list
- Handful of garlic cloves, smashed and whole shopping list
- 1/2 lbs. Kimchi, preferrably old shopping list
- 2 Tsp. sugar shopping list
- salt to taste shopping list
- Fresh cracked black pepper, lots of it shopping list
- rice vinegar (optional) shopping list
- 1/2 bottle of Soju (Korean traditional liquor), optional shopping list
How to make it
- 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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