Kimchi-jjigae 김치찌개 | Kimchi Stew

Daniel
Aug 22, 2023
3 min read

Updated: May 20

This recipe is featured in my ECookbook:

Foodnotes - Kimchi

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I'm not usually one to boast, but after receiving requests for more ideas on how to use the watermelon rind kimchi I shared a couple of weeks ago, I couldn't resist diving into some Korean-inspired kimchi recipes.

This was the first creation that came to mind. As autumn approaches, it's the perfect addition to a chilly, snug day. I'm crafting a miso-based stock from scratch, although you can certainly skip this step and opt for store-bought chicken or vegetable stock. Yet, I assure you, if you put in the effort to make your own, the results will be well worth it.

As for the protein, you've got options – pork belly, ground pork, chicken, or even a vegan twist with mushrooms. In my rendition, I'm using ground beef, but feel free to cater to your own taste buds. Want to take a shortcut? Store-bought kimchi works too. The final dish boasts a delightful mix of spiciness, tanginess, and umami.

I enjoy serving the stew with fresh udon, but if you prefer, you can skip the noodles and let the stew shine atop a bed of rice. As always, the choice is yours. So, without further ado, let's dive into crafting this mouthwatering recipe. I am using this amazing handmade dinnerware from KRA Sanctuary.

Ingredients:

(Serve 4)

Simple Stock:
Water, 1L
Miso Paste, 1 TBSP
Dried Anchovies, 1 TBSP
Kombu, 1
White Radish Coarsely Sliced, 1
Stew:
Sesame Oil, 2 TBSP
Red Onion Finely Sliced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Garlic Finely Minced, 3 Cloves
Ground Beef, 125g or Ground Pork, Pork Belly or Chicken
Watermelon Rind Kimchi Homemade Finely Sliced, 250g or Kimchi Homemade
Kimchi Brine / Mirin / Rice Vinegar, 2 TBSP
Gochugaru, 1 TSP Adjust To Preference
Gochujang, 1 TBSP Adjust To Preference
Silken Tofu Coarsely Sliced, 300g
Scallions Coarsely Sliced, A Handful
Toasted Sesame Oil, 1 TBSP
Fresh Udon, For Serving (Optional) Or Handmade Noodles Homemade
Eggs, For Serving (Optional)

Equipment:

Cast Iron Pot / Heavy Pot
Cast Iron Skillet / Pan

Directions:

Please visit, "How To Make Vegan Kimchi" or "Watermelon Rind Kimchi" for the recipes.
Please visit, "Volcano Handmade Noodles" for the handmade noodles recipe.
Prepare the simple stock.
In a sauce pot over medium heat, add water and miso paste.
Stir to dissolve the miso paste.
Add in the anchovies, kombu and radish.
*I also like to add in all the vegetable scraps.*
Bring it up to a simmer.
Continue cooking for 5 to 8 mins.
Remove from heat, cover and steep for 10 mins.
After 10 mins, drain and discard the residue.
Set aside until ready to use.
Prepare the stew.
In a skillet over medium heat, add sesame oil.
As soon as the oil is heated up, add in the onion.
Season with salt and pepper.
Saute until lightly caramelized.
Add in garlic and saute until aromatic.
Followed by ground beef. Saute until lightly browned.
Add in the kimchi and kimchi brine.
Saute until well combined.
Transfer this mixture to the prepared stock.
*I like to deglaze the skillet with some of the stock as well.*
Bring it up to a simmer.
Add in tofu and stir gently to combine well.
Turn the heat down to low.
Cover and cook for 10 to 15 mins or until the stew is slightly reduced.
If you prefer a more soupy consistency, you can cook for about 8 mins.
But if you prefer a thicker stewy consistency, cook further and reduce to your desired consistency.
*Stir occasionally to prevent burning.*
Final taste and adjust for seasonings for salt and pepper.
You can serve this as it is with some drizzling of toasted sesame oil and garnish with some scallions.
But I like to cook this with some fresh udon.
I also like to crack a fresh egg onto my serving bowl and add the hot udon kimchi stew over it.
Garnish with some scallions and a drizzle of toasted sesame oil.
Serve immediately.