Kimchi Jjigae김지 씨개 (Kimchi Stew)

Updated at: Thu, 17 Aug 2023 11:31:32 GMT

Step 1

cut the green onions about 2cm thick and set aside

Step 2

cut the meat about 2cm thick and 1cm wide

Step 3

put the meat in a bowl with your doenjang and mix with your hands until the meat is covered

Step 4

heat up about 3 cm oil in a stock pot (i use med-high heat)

Step 5

while the oil is heating, drain your tofu and let it sit on the cutting board in the sink on a cutting board so it keeps draining

Step 6

put your pork in, lower heat if it starts to stick, and separate your kimchi from the brine and set aside

Step 7

when your pork is cooked, put your kimchi in the pot and let it warm until you see tiny bubbles in the liquid from the meat

Step 8

add just enough water to barely cover everything

Step 9

add kimchi brine to taste

Step 10

cube your tofu about the same size as you’re pork, set aside

Step 11

add anchovy powder and sesame oil to the pot and stir

Step 12

put the tofu on top of everything in the pot and softly push it down so its sort of covered.

Step 13

put the lid on and let it simmer for at least 10 minutes** i normally leave it on low heat stirring every now and then until my rice is done or i’m ready to eat

Step 14

put it in bowls and garnish with green onions

Step 15

Notes: - of the measurements are a rough estimate because I cook to basically everything to taste. - can make up to six servings in my experience - when adding the kimchi bring i normally add about 4 tbsp - you want the kimchi to have as little liquid as possible while keeping seasoning on it. - you can separate your kimchi from the brine when youre getting ready to put it in - there is no set amount of time to let it simmer; i do at least 10 minutes to make sure the tofu soaks everything up better - i normally let it simmer until my rice is done or everyone is ready to eat - when you only have the broth left or very little stew left, mix your rice in!! - i normally use ribeye or pork shoulder but i have used pork sirloin and leftover turkey around thanksgiving - had to add fish sauce and kimchi brine to get the preferred taste back when i used turkey. - i suggest making it like this recipe before you experiment so you can get a taste of what it’s “supposed” to taste like

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