Maangchi: Kimchi Stew (Kimchi-jjigae)
Creator-published official demonstration of the same recipe; playback within FOOD was not tested.
Official cooking video · Maangchi · YOUTUBEKorean Sour Kimchi and Pork Stew (Kimchi-jjigae)
Three servings of pork and well-fermented kimchi stew cooked with prepared anchovy broth, following Maangchi's stock option.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Cut 450 g kimchi and 225 g pork bite-size, slice one onion, diagonally slice two green onions, and chop one for garnish.
- 02
Put kimchi and 60 ml kimchi brine in a shallow pot, then add pork, onion and two diagonally sliced green onions.
- 03
Add 1 tsp salt, 2 tsp sugar, 2 tsp gochugaru, 1 tbsp gochujang, 5 ml sesame oil and 480 ml prepared anchovy stock.
- 04
Cover and cook over medium-high heat about ten minutes, then uncover and stir seasonings evenly into the broth.
- 05
If using tofu, slice 150 g about 1 cm thick and add it; cover and simmer for another 10–15 minutes over medium heat, longer if pork is not yet thoroughly cooked and tender.
- 06
Confirm pork is fully cooked, turn off heat, garnish with the remaining green onion and divide into three hot servings.
Before you cook
Check fish in anchovy broth and possibly kimchi, sesame oil, soy in optional tofu, and possible wheat/soy in gochujang or shrimp in kimchi. Keep raw pork separate, cooking it thoroughly. Use properly refrigerated fermented kimchi rather than leaving it at room temperature. Chill leftovers in shallow containers within two hours at or below 4°C/40°F and reheat to 74°C/165°F.
Allergens: fish from anchovy broth and possibly kimchi, sesame from oil, soy from optional tofu and potentially gochujang, wheat may be in gochujang; shrimp may be in kimchi; check labels
Image & source credits
These illustrations stand in for food photos.
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