Jjigae means “stew”or “soup” in Korean and I dare to say that this “Kimchi Jjigae” is the “King of Jjigae”. The ingredients can’t be simpler and it is so easy to make. The Kimchi itself is very well seasoned and you don’t need to do mincing, chopping, or peeling of dozens of other ingredients.
If I remember correctly, this “Kimchi Jjigae” was selected by The New York Times as the best winter soup dish a few years ago. Perfect for the cold weather, this dish will warm you up, spice you up, and lift you up.
Use Kimchi that is as ripe as possible. The older Kimchi has a more deep, earthy, developed flavor that will enhance the dish. Are you a vegetarian? Use vegetable stock or dashi stock and skip the pork. Simmer Kimchi with stock for at least 30 minutes. I highly recommend adding some mushroom as it makes Jjigae more savory.
1 Cup Spicy Napa Cabbage Kimchi, drained with Kimchi juice reserved
2/3 cup Pork butt, sliced thin, about 1”x 1”
2 Green Onions, chopped
1 ½ cup Water
Salt & Pepper
1. Stir fry pork in a pot over high heat until about 2/3 cooked.
2. Add Kimchi and stir fry together, about 5-7 minutes
3. Add water, ¼ cup Kimchi juice, and green onion. Simmer for about 30 minutes.
4. Add sugar and season to taste with salt and pepper, if necessary.