Kimchi Stew (Kimchi Jjigae) is one of my most favourite Korean recipes ever! This is a staple in our household and I make this dish at least once a week! This stew is so delicious, packed with amazing flavour. I promise you will love this recipe and it will soon become a classic in your household as well!
- Author: Cookingwithchow
- Course: Dinner
- Servings: 4-6
- Prep Time: 10
- Cook Time:10
- Total Time: 20
INGREDIENTS
Meat Marinade
- 2 lb pork shoulder (pork butt) cubed into 1″ pieces
- 2 tbsp soy sauce
- 1/2 tsp salt
- 1 tsp sesame oil
Stew
- 1 tbsp oil
- 1/2 onion sliced into strips
- 3 cloves of garlic minced
- 1/2 daikon peeled and cubed
- 2 cups chopped kimchi
- 1/2 cup kimchi juice
- 1 tbsp Korean chilli flakes (gochugaru)
- 1 tbsp Korean red pepper paste (gochujang)
- 2 tbsp brown sugar
- 8 cups of water
- 1 tsp salt/ chicken bouillion
- 170 g firm tofu (cubed)
- scallion
DIRECTIONS
- Marinate your chopped pork shoulder with soy sauce, sesame oil, and salt for 15 minutes.
- In a large pot, heat up 1 tbsp of oil and sauté onion and garlic together for 3-5 minutes until fragrant. Add in pork, daikon, and chopped kimchi. Sauté together for 2-3 minutes. Add in kimchi juice, Korean chilli flakes, Korean red pepper paste, brown sugar, water, and salt.
- Boil and simmer for 20 minutes. Add in tofu and enoki mushrooms. Cook for another 5 minutes. Serve and garnish with chopped scallion!
- Best served with a fresh bowl of rice, enjoy!
Let me know how you enjoy this recipe in the comments below! Stay tuned for more recipes!
xx, CWC
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