I adore South Korean food. In particular, the stews and soups you come across while travelling there. To meet my Korean Cuisine cravings at home I love to opt for this Kimchi Jjigae, a flavourful stew that's relatively easy to put together and oh so satisfying.
Aside from the flavours, the great thing about this dish is it's high in protein, vegetables and is adaptable based on your dieting needs. You can change out the proteins omitting pork for chicken and beef, or remove meat all together and double down on the tofu. Vegetables swapped around too depending what is local, available and affordable for you.
My Kimchi Jjigae
Nutritional Information
Servings: 3
Protein | Carbohydrates | Fat | Calories |
23 g | 13 g | 9 g | 218 cal |
Ingredients
500g Cabbage Kimchi
200g Thinly Sliced Port Loin
200g Tofu (not silken)
1 tablespoon cooking oil
1 tablespoon minced garlic or 3 minced garlic cloves
1 tablespoon Gochujang, Korean Chili Paste
1 tablespoon Soy Sauce
1/2 teaspoon Black Pepper
1L Water
200g (about 1/2 pound) tofu, sliced into 1/2 inch thick pieces
1 onion, sliced
100g Sliced Fresh Cabbage
200g sliced mushrooms (oyster, shiitake, button, etc.)
2 green onions, chopped
Additional:
1 tablespoon Korean Red Pepper Flakes (Gochugaru) These can be quite hard to come by but can be found in Asian Grocers.
Method
1. Prepare Ingredients: Ensure all ingredients are ready and properly measured. Slice the pork loin, cabbage, chop the kimchi if needed, and prepare the tofu by cubing.
2. Sauté Pork: Heat the cooking oil in a large pot over medium heat. Add the pork loin and cook until it starts to brown, about 2-3 minutes. This step adds depth to the flavor.
3. Add Kimchi: Add the Kimchi and Gochugaru (Korean red pepper flakes) to the pot. Stir-fry for about 2 minutes, until the kimchi is softened and the mixture is fragrant.
4. Season: Stir in the black pepper, minced garlic and soy sauce. Cook for another minute to blend the flavours together.
5. Add Liquid: Pour in the water. Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes. This slow cooking process melds the flavours together and tenderises the pork.
6. Spice It Up: Add in your tablespoon of Gochujang (Korean Chili Paste) and stir to combine with the broth.
7. Add Tofu and Vegetables: Add the tofu slices, the onion, mushrooms, and fresh cabbage. Simmer everything together for another 10-15 minutes. The stew should be rich and flavourful now.
8. Garnish and Serve: Just before serving, stir in the chopped green onions for a fresh, crisp finish.
Serve hot, accompanied by steamed rice and perhaps other Korean side dishes (banchan) for a complete meal.
Tips:
The key to a great Kimchi Jjigae is the kimchi itself. Use well-fermented (sour) kimchi for the best flavor.
Feel free to adjust the level of spiciness and seasoning according to your taste preferences.
This stew is wonderfully flexible; experiment with different proteins or vegetables according to what’s available or your dietary preferences.
Enjoy the comforting warmth and rich flavours of your homemade Kimchi Jjigae!
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