Kimchi Jjigae

I've refined this recipe for kimchi jjigae over the years and it's now one of my favorite go-to dinners on a cold night. I always have a big jar of kimchi in the fridge, along with a pack of tofu, and green onions, and I keep meats stashed in my freezer in single use portions. You know, just in case one of my planned meals for the week just isn't what I'm in the mood for. And since yesterday, it was 16 degrees out, the idea of a crisp asian chicken salad just didn't seem all that appealing. As I hurried back inside from walking the dog, I knew that only stew would do. (Sorry, I couldn't resist the rhyme!)

If you've never made Korean food before, this is a great place to start. Jjigae (stews) are a staple in Korean home cooking, and this is a classic homestyle dinner.  It's simple, comforting, and tastes very impressive. Often, when you're stepping into the cooking realm of another culture, it can be a little intimidating. Once you've made this recipe, which is big on flavor but quite uncomplicated, you'll have the confidence to keep on going!

One note: you will want to make this with kimchi that is really fermented. The way you can tell is that the veggies are no longer white. It will happen over time the longer you keep it in your fridge, but to speed up the process, just leave a jar out on your counter for a day or two.

Kimchi Jjigae

sesame oil
2 strips of pork belly or 1/4 lb rib eye steak, small diced
2 cloves of garlic, minced
2 tbs gochugaru red pepper powder
1 small onion, sliced
2-3 green onions, cut into 1.5 inch pieces
4 cups chopped kimchi
1 t sugar
fish sauce to taste
water to cover
1/2 pack of firm tofu, drained on paper towels and cut into 1 inch cubes

Drizzle about 1 tb sesame oil into the bottom of a pot and put over medium-high heat. Add the meat and garlic and saute until the meat is cooked (about 4-5 minutes). Add the red pepper flakes and stir to combine. Then add in the onion, and green onion and stir together. Add the kimchi and some kimchi juice, sugar, fish sauce, and water to cover completely. Stir to combine and then cover. Bring it to a boil and then reduce the heat to medium low to simmer the stew gently. The longer you cook it the better it tastes!

About ten to 15 minutes before you serve it, add in the tofu and cover the pot again.

Serve piping hot with steamed short grain rice (white or brown) and kim!