morsels45

morsels45 said

Kimchi jjigae

Old kimchi is better than new for this. Sour, red, and very hot.

Kimchi jjigae
Photo: ν•œκ΅­λ†μˆ˜μ‚°μ‹ν’ˆμœ ν†΅κ³΅μ‚¬, KOGL Type 1, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

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How to make kimchi jjigae

2 genuinely different takes β€” a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Old kimchi is better

35 minutes Β· serves 3 Β· Very easy

What you need

  • 400g well-fermented kimchi, with its juice
  • 300g pork belly, sliced
  • 1 onion
  • 2 tbsp gochujang
  • 1 tbsp gochugaru
  • 1 tsp sugar
  • 700ml stock or rice water
  • 200g firm tofu
  • 2 spring onions

What you do

  1. 1Use the sourest kimchi you have. Fresh kimchi makes a flat stew; the sourness is the whole flavour and it only comes with age.
  2. 2Fry the pork belly until the fat runs and the edges brown, 6 minutes.
  3. 3Kimchi and onion in and fry them hard in that fat for 5 minutes. Frying the kimchi first is the step people skip and it is what deepens it.
  4. 4Gochujang, gochugaru and sugar in, then the stock and the kimchi juice. Simmer 15 minutes.
  5. 5Tofu in for the last 5, cut thick and left alone so it does not break. Spring onion over. Rice on the side, always.

With tinned tuna

25 minutes Β· serves 2 Β· Very easy

What you need

  • 300g sour kimchi
  • 1 tin tuna in oil
  • 1 onion
  • Gochujang and gochugaru
  • 500ml stock
  • Tofu

What you do

  1. 1Fry the kimchi and onion in the tuna oil, 5 minutes.
  2. 2Paste, stock, simmer 12 minutes.
  3. 3Tuna and tofu in at the end, barely stirred.