Kimchi jjigae is always on my favorite food list. It’s soul food for Koreans and I never get tired of it. I like to make this stew in large batch, split in small portion in freeze it so that I can eat it anytime. It keeps up to 3 months in a freezer.
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Kimchi jjigae / Kimchi stew
Ingredients
400g aged kimchi (fermented for 3 weeks to a month), chopped
1 tablespoon kimchi juice (from kimchi)
1 teaspoon grapeseed oil
200g soft or medium-firm tofu, sliced in 1cm thick
1 stalk green onion, thinly sliced
300g pork shoulder, small diced
1 teaspoon fish sauce
1 tablespoon soy sauce
*Anchovy and kelp broth
3 cups water
1/2 cup dried medium size dried anchovies
3cm x 3cm dried kelp
Add anchovies and kelp to water. Bring to a boil. Then lower the heat and simmer for 5 minutes. Turn off the heat. Discard anchovies and kelp.
Instructions
1. Make a broth. Pour water to the pot. Add dried anchovies and dried kelp and bring to a boil. Reduce the heat when boiling. Simmer for 10 minutes. discard anchovies and kelp.
2. Thinly slice green onion. Slice tofu into 1cm thick. Chop kimchi. Cut pork into bite sized pieces
3. Heat the oil in a pot over medium. Add pork to the pot and stir fry until cooked and browned so that some of the fat can render out. Add kimchi and kimchi juice. Cook for 5 minutes
4. Pour the broth and bring to a boil. Skim off and then lower the heat. Season with fish sauce and light soy sauce. Add gochugaru(Korean chili flakes). Place sliced tofu to the pot. Cover the pot with a lid and simmer for 5 minutes, until tofu turns soft and seasoned.
5. Add sliced green onion. Turn off the heat. Serve hot
More information
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