Rich Kimchi Jjigae (Kimchi Stew) with Beef Short Plate

Ingredients

• Pork collar, pork belly, pork picnic shoulder, or pork ham can all be substituted.
• Adding extra ingredients like mushrooms or zucchini also works well.
• For well-aged kimchi (mugeunji) or kimchi with strong acidity, you can stir-fry it with 1/2 to 1 tbsp of sugar.

Steps

1. Prepare the ingredients

   

   Today's kimchi jjigae uses beef short plate. Pork collar, pork belly, picnic shoulder, or ham are all fine too.

   I prepared aged sour kimchi, tofu, onion, large green onion, Cheongyang chili peppers, and 1/2 cup of tart kimchi brine for a rich, refreshing broth flavor.

   Mushrooms or zucchini are also great additions.

2. Slice the ingredients

   

   

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   Cut the aged sour kimchi into bite-sized pieces length- and widthwise.

   Slice the tofu to a similar size as the kimchi, making sure not to cut it too thin.

   

   Thickly slice the onion, and slice the large green onion and Cheongyang chili peppers diagonally or thinly into rounds.

3. Stir-fry the meat and kimchi

   

   

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   Add the beef short plate to a heated pan and stir-fry briskly; fat will quickly render out.

   

   

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   Add the aged sour kimchi and 2 tbsp of mirin.

   Mirin captures any meat gaminess and stale kimchi odor all at once, while also working to moderately neutralize the sourness.

   For well-aged kimchi (mugeunji) or kimchi with a strong sour taste, you can add 1/2 to 1 tbsp of sugar when stir-frying.

   

   Once the kimchi is stir-fried soft and tender...

4. Simmer

   

   

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   Pour in 1/2 cup of kimchi brine and 4 cups of anchovy broth, or add water with 2 broth tablets.

   

   

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   Season the broth with 1/2 tbsp of salted fermented shrimp (or soup soy sauce or fish sauce), and add 1 tbsp of gochugaru to bring color and heat, then bring to a boil.

   Since kimchi brine is added and the broth will concentrate and taste saltier as it reduces, keep the seasoning as light as possible at first and adjust at the end.

   

   

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   Simmer gently for at least 10 minutes until the kimchi turns translucent and soft, then add the onion, tofu, large green onion, Cheongyang chili pepper, and a pinch of ground black pepper, and finish by simmering within 5 minutes.

   Adding many ingredients at the end can make the broth taste bland, so adjust the seasoning with salt, salted fermented shrimp, or fish sauce.

5. Serve

   

   This kimchi jjigae was what I craved most after spending the holidays.

   It cleanses and settles a heavy stomach, and whenever the weather turns cool, you find yourself thinking of a hot, rich broth.

   

   

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   Last year's winter kimchi should be nicely aged by now, and with the next kimchi-making season just a month or two away, clear some room in your fridge with aged sour kimchi dishes.

   These days I rinse aged kimchi to wrap around meat, and I am busily cooking it down into stews and stir-fries.

Ppunwife's tips

• Kimchi jjigae tastes best simmered long and gently, but stir-frying it in meat fat lets you cut down on cooking time while enjoying a rich, savory broth flavor.
• Mirin eliminates both meat gaminess and stale kimchi odor at the same time, while moderately mellowing the tart flavor.
• Because kimchi brine is added and the broth becomes saltier as it boils down, season very lightly at the start and do final adjustments at the end.
• Since many ingredients go in near the end, the broth may turn slightly underseasoned; adjust to taste with salt, salted fermented shrimp, or fish sauce.

FAQ

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