START WITH OLD KIMCHI
Cut the kimchi into bite-size pieces. Very fresh kimchi will not create the same deep, tangy broth.
JJIGAE · 찌개
KIMCHI JJIGAE
김치찌개
A deep, tangy stew made with well-fermented kimchi, pork and tofu. For an easy variation, replace the pork with canned tuna to make chamchi kimchi jjigae (참치김치찌개).
TIME30 MINLEVELEASYMAKES2 SERVINGS
WHAT YOU NEED
INGREDIENTS.
Measured for 2 servings. Prepare and cut everything before the pot goes on the heat.
- 300 g well-fermented napa kimchi
- 150 g pork shoulder or belly, or 1 can tuna for the tuna version
- 500 ml anchovy stock or water
- 100 ml kimchi juice
- 150 g firm tofu, sliced
- ½ onion, sliced
- 1 tbsp gochugaru
- 1 tsp sugar, only if very sour
- 1 tsp minced garlic
- 1 scallion, sliced
COOK IN ORDER
THE METHOD.
SAUTÉ THE BASE
For the pork version, cook the pork, kimchi and onion together for 5 minutes. For tuna kimchi jjigae, soften the kimchi and onion first, then add the tuna with the broth. Drain most—but not all—of the can oil; keeping about 1 tablespoon makes the tuna less dry and adds savory richness.
BUILD THE BROTH
Add stock, kimchi juice, garlic and gochugaru. Bring to a boil, then reduce to a steady simmer.
SIMMER UNTIL DEEP
Cook uncovered for 15 minutes. Add a little sugar only if the kimchi tastes sharply sour.
ADD TOFU LAST
Lay tofu around the edge and simmer for 5 more minutes. Finish with scallion.
HOW TO KNOW IT IS READY
CHECK THE FINISH.
The kimchi should be very soft and the broth deep red rather than watery. The fat from the pork should lightly round out the sourness.
THE KOREAN TABLE
HOW TO SERVE IT.
Serve with plain rice and mild side dishes. Take kimchi, pork and tofu together in one spoonful, then follow with rice.
LEFTOVERS
STORE & REHEAT.
It keeps well for up to 3 days and often tastes deeper the next day. Refrigerate promptly and bring it to a full simmer when reheating.