Like your kimchi not just spicy, but bubbling hot? We've got a recipe for you. Kimchi jjigae is a fiery stew featuring Korea's most famous ingredient, with a little extra zing.
What is it?
Kimchi jjigae is simple to prepare, provided you have some old or leftover kimchi to hand. Boiled along with scallions, onion, garlic and gochujang (red pepper paste), the dish is an ideal winter warmer – that is, once you've added your chosen protein. Pork and tofu are favorites, though some cooks use tinned tuna.
Origins
Despite being built to last, even kimchi can pass its best, but that doesn’t mean it’s ready for retirement. Kimchi jjigae was designed with recycling in mind, using leftover kimchi. The stew is ideal on crisp, cold days and is prescribed (non-medically of course) to clear up colds. Despite its heat – both of the temperature and spice varieties – you’ll find it on menus nationwide even in the steamiest summer months.
Ingredients (serves 4)
1 tbs sesame oil
300g (11oz) pork, preferably pork rashers or pork belly, chopped
Approx 2 cups of kimchi – the older and funkier the better
Half an onion, sliced
3 cloves garlic, crushed
2 tbs gochujang (hot pepper paste)
3 cups (750mL) hot water
200g (7oz) tofu, chopped
1⁄4 cup scallions (spring onions), chopped
How to cook
1. Heat a deep saucepan and add the sesame oil, heating briefly.
2. Add the pork and fry until lightly browned and any fat is slightly crispy.
3. Add the kimchi and cook for two minutes, stirring occasionally.
4. Add the sliced onion, crushed or minced garlic and two generous dollops of gochujang (more if your spice threshold is higher!)
5. Add two cups of water, plus any juices from the kimchi and bring to the boil.
6. Partially remove the lid and reduce the heat, simmering for 20-30 minutes. Add more water if the broth begins to evaporate or is too pungent for your tastes.
7. Add the chopped tofu and simmer for a further 10 minutes.
8. Sprinkle on the chopped scallions just before you remove the stew from the heat, and stir.
9. Serve the stew with steamed rice on the side – and keep a handkerchief handy!
Tasting notes
Stewed kimchi retains a touch of crunch and lends a complex flavor to the broth – you’ll taste not only the ingredients added to the pot but also everything used to make the kimchi itself in waves of spice-laden flavor. To lessen the heat, add a little rice as you eat, or if you need some total respite keep a stash of plain rice aside to chomp on between slurps.
Other recipes in this series:
Durban bunny chow
Texan ‘five alarm’ chili
Israeli shakshouka
Have you recreated any of the dishes featured in this series so far? Share your pictures with us on Twitter and Instagram by tagging @lonelyplanet. For more great recipes, check out Lonely Planet’s book The World’s Best Spicy Food.
