Sarah’s Kimchi Jjigae

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I won’t include many photos in this less-than-elegant post about a standard Korean stew. There’s different ingredients every time I make it and there’s no precise cooking methods that need to be followed. But, I can eat this mildly-spicy, meaty soup for days on its own or with a bowl of rice. Please understand that this stew is best with “agak-agak,” which means “measure by taste or as you like it.” “About-about.” I never pay attention to how much of something I add, not very white of me. 


The necessary components for my version of a kimchi jjigae are: 

A pot full of water or chicken stock, or water with some chicken stock/cubes 


A lot of kimchi, obviously - use a surprising amount. A lot. I have used 1kg-1.5kg for a big pot and Max has said “I want more” - so really go ham on the kimchi. The brine of the kimchi is also an important ingredient so save the liquid that it comes in

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Gochujang sauce, see picture. If I get a small squeeze container, I use about half. It’s not too spicy and it’s a big portion of the taste so really load up on it 

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Soy sauce - just enough to give some depth of flavor and salty, don’t use too much 


Lots of garlic (4-5 cloves?)


Multiple types of pork meat - I usually add small baby Asian or plane style sausages, spam, pork belly - at least two of the three


Big block of firm tofu 


A few spoonfuls of sugar 


Green onions for topping


Optional:

1 big yellow onion (for anyone else this should be required but I get an upset tummy when I eat onions so I leave them out if it’s just for me)


Dashi packet 


Gochugaru flakes - a Korean dried pepper flake that I can never find 


How to throw this together: 

Kimchi jjigae is often served in an earthenware pot, but you know ya girl doesn’t have one big enough so use what you’ve got 


First things first, fry the kimchi in sesame oil and throw some of the liquid brine into the pot of water/stock - kimchi is fine fresh but better when cooked a bit.  

Can fry up with some sugar too


Add all your ingredients in a pot - no specific order except if you’re using sausages, add them at the end otherwise they will pop - I found that out the hard way which is very in-character of me


Bring to a boil and let it simmer for at least 20-30 minutes, then throw on some green onions and serve. It’s good the night of and even better the day after as leftovers - best served with a small bowl of white rice to eat the meat and tofu with.


Voila! 

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