Kimchi Jjigae
Kimchi jjigae (stew) is one of the most beloved jjigaes in Korea. This comforting one-pot stew is best when made with older, well-fermented kimchi. While anchovy broth is traditional, you can swap it for reduced-sodium chicken broth, beef broth, vegetable broth or even water (as long as your kimchi is flavorful). Feel free to add some pork belly along with the kimchi for a classic spin on this recipe
Ingredients
Broth
- 4-5 medium or large dried anchovies
- 3 cups water
- 1 small piece dashima dried kelp; optional
Stew
- 2 cups packed fully fermented napa cabbage kimchi
- 1 tablespoon sesame oil or neutral cooking oil
- 1 –3 teaspoons gochugaru
- 1 clove garlic
- 6 ounces medium-firm tofu sliced into 1/2-inch thick slabs
- 2 scallions roughly chopped
- Pinch of salt (optional)
- Ground pepper to taste
Instructions
- To prepare broth: Clean anchovies by opening the belly of each one and scraping the guts out (leave the heads on). Place the cleaned anchovies in a medium pot. Add water and dried kelp (if using); bring to a boil. Reduce heat to medium-high and boil, uncovered, for 10 minutes. Remove and discard the anchovies (and kelp, if using). Transfer the broth to a bowl. Wipe out the pot.
- To prepare stew: Chop kimchi into bite-size pieces. Reserve 1/2 cup juice from the kimchi, if available. Heat oil in the pot over medium-high heat. Add the kimchi, gochugaru to taste and garlic. Cook, stirring, until the kimchi is softened and translucent, about 5 minutes.
- Add the anchovy broth and any reserved kimchi juice; bring to a boil. Reduce heat to medium, cover and simmer for about 15 minutes.
- Add tofu and scallions; cook until the tofu is heated through, about 5 minutes. Season with salt, if desired, and pepper to taste. Serve while bubbling hot with a bowl of rice.
Notes
In place of salt, you can substitute Korean soup soy sauce, fish sauce and/or salted shrimp to taste.