Kimchi Stew (Kimchi Jjigae)
When I have some old kimchi and I'm trying to clear my fridge, I like to make this Korean stew. Pork is more often used rather than spam, but the fat and salt flavors are a nice compliment when you don't have any.
Cooking Method
Stovetop
Time
🕒🕒
Recipe
Ingredients (4 Servings)
1 ANCHOVY STOCK BAG
2 CUPS KIMCHI, CUT INTO BITE SIZES
1/4 CUP KIMCHI JUICE
1/2 LB SPAM (or pork belly), SLICED IN BITE SIZES
1/2 PACKAGE TOFU, SLICED INTO 1x2 INCH PIECES
4 GREEN ONIONS, CHOPPED
1/3 CUP KOREAN RADISH, SLICED IN THIN SQUARES
1 ONION, SLICED
1 TSP SALT
1 TSP SUGAR
1 TSP GARLIC, MINCED
1 TSP KOREAN HOT PEPPER FLAKES (Gochugaru)
1 TBSP KOREAN HOT PEPPER PASTE (Gochujang)
1 TSP SESAME OIL
Instructions
Combine anchovy stock bag, radish and water; bring to a boil. Reduce heat to medium and cook for 15 minutes. Prep remaining ingredients while waiting.
Add kimchi, kimchi juice, spam, garlic, onion, salt, sugar, hot pepper flakes, hot pepper paste, and sesame oil to a deep pan. Pour in stock and bring to a boil and cook on medium for 10 minutes, covered.
Mix the stew, then place tofu on top and cook for another 10 minutes, covered.
Finish with green onions and serve with rice. I like to keep the stock bag in the entire time and when reheating on the stove but you can remove it at this point.
Process
