Kimchi Jjigae

Name: Kimchi Jjigae
Total time: 45 min
Yield: 4 servings
Ingredients: 450 g Kimchi, chopped, with its juice; 300 g Pork shoulder, thinly sliced; 1 tbsp Toasted sesame oil; ½ Yellow onion, sliced; 2 cloves Garlic, minced; 1 tbsp Gochujang; 1 tsp Crushed red pepper flakes; 1 tbsp Soy sauce (all-purpose); 1 tsp Granulated sugar; 400 g Firm tofu, sliced 1 cm thick; 2 stalks Green onions (scallions), sliced; 1½ cups Short/medium-grain rice (Calrose/sushi), uncooked, for serving (optional)

45 minServes 4$52.48

Sour, well-fermented kimchi is stir-fried with sliced pork and sesame oil, then simmered with its juice, gochujang, chili flakes, garlic, and onion until the broth is deep and tangy. Slices of tofu and green onion are added at the end, and it is eaten with rice. Crushed red pepper flakes are used instead of gochugaru, so the stew is a little hotter and less red.

Ingredients

450 gKimchichopped, with its juiceBuy 1 jar
300 gPork shoulderthinly slicedBuy 0.67 lb
1 tbspToasted sesame oilBuy 1 bottle
½Yellow onionslicedBuy 0.16 lb
2 clovesGarlicmincedBuy 1 head
1 tbspGochujangBuy 1 tub
1 tspCrushed red pepper flakesBuy 1 jar
1 tbspSoy sauce (all-purpose)Buy 1 bottle
1 tspGranulated sugarBuy 1 bag
400 gFirm tofusliced 1 cm thickBuy 1 package
2 stalksGreen onions (scallions)slicedBuy 1 bunch
1½ cupsShort/medium-grain rice (Calrose/sushi) (optional)uncooked, for servingBuy 1 bag

Substitution

Crushed red pepper flakes in place of “Gochugaru (Korean chili flakes), 1 tbsp”. Crushed red pepper flakes replace gochugaru, which is not a canonical ingredient; they are hotter and less fruity, so less is used and the stew is less red.

Method

If serving with rice, start cooking it according to its package directions.
Heat the sesame oil in a pot and stir-fry the pork until it loses its pink color, then add the kimchi and cook for 5 minutes.
Add the onion, garlic, gochujang, chili flakes, soy sauce, sugar, any kimchi juice, and 3 cups water and bring to a boil.
Simmer, partly covered, until the broth is rich and the kimchi is soft, about 20 minutes.
Lay the tofu slices on top and simmer 5 minutes more, then scatter with green onions and serve bubbling hot with rice.