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Delicious Kimchi Jjigae: the Flavor of Korea on Your Table

Name: Delicious Kimchi Jjigae: the Flavor of Korea on Your Table
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 500 g of finely chopped kimchi; 200 g of pork cubes (optional: tofu); 1 cebola média em fatias; 2 tablespoons of soy paste; 4 cups of water; 1 tablespoon of oil; 1 teaspoon of Korean chili powder (gochugaru); 2 chopped green onions for garnish

Por

Master Receita Solta

Delicious Kimchi Jjigae: the Flavor of Korea on Your Table

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories195 kcal

Resumo para quem tem pressa

"Substantial and comforting traditional Korean stew made with well-matured kimchi sautéed with pork and onion in hot oil. Cooked in a full-bodied broth seasoned with fermented soybean paste (doenjang) and Korean gochugaru pepper, it gains a deep, acidic, and spicy flavor."

Delicious Kimchi Jjigae: the Flavor of Korea on Your Table

O Que Você Precisa Saber

- The aged and acidic kimchi gives the spicy and balanced aromatic identity to the Korean stew. - Browning the pork and onion before the liquids builds the caramelized fat base in the pot. - Fermented soybean paste adds umami complexity that softens and balances the heat of the chili.

Ingredients

Main Course

500 g of finely chopped kimchi
200 g of pork cubes (optional: tofu)
1 cebola média em fatias
2 tablespoons of soy paste
4 cups of water
1 tablespoon of oil
1 teaspoon of Korean chili powder (gochugaru)
2 chopped green onions for garnish

Instructions

Main Course

In a large pot, heat the oil over medium heat and add the pork, cooking until browned.

Add the onion and saute until it starts to become translucent.

Incorporate the kimchi and stir-fry for 5 more minutes, mixing well.

Add the soybean paste and mix everything for about 2 minutes.

Pour the water and bring to a boil.

When it starts to boil, add the Korean chili powder and mix again.

Let it cook over low heat for about 20 minutes, allowing the flavors to blend.

Taste and adjust the seasoning if necessary.

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Chef Tips

- Pour also the concentrated broth from the kimchi jar to elevate the red color and acidity of the stew. - Cook over low heat for twenty minutes with a lid to concentrate the seasonings and soften the chard. - Sprinkle the fresh scallions only when taking it off the stove to maintain the crispy vegetal freshness.

Variations

- Kimchi Jjigae com Atum: substitua a carne suína por atum em pedaços adicionado no meio do cozimento. - Jjigae com Frutos do Mar: junte camarões e anéis de lula nos últimos cinco minutos de fervura branda. - Adição de Tofu e Cogumelos: incorpore fatias de tofu e cogumelos enoki no topo da panela borbulhante.

Substitutions

- Pork can be replaced with firm tofu cubes to make a light and nutritious version. - Doenjang soy paste can be swapped for traditional dark miso without altering the full-bodied profile. - Gochugaru can be replaced by hot paprika mixed with a pinch of red pepper flakes.

How to Store

Store the stew in an airtight container in the refrigerator for up to five days. The prolonged rest refines the kimchi flavors and makes the broth even denser and balanced. Reheat in the pan until boiling before serving.

Can You Freeze It?

Freeze the stew for up to sixty days in a freezer-safe container. When thawing in a pot over low heat, add half a cup of water if the broth is too concentrated. Kimchi maintains good texture.