Kimchi Stew (Kimchi Jjigae | 김치찌개)

Added by: Norah Added on: August 16, 2019

Norah's Cooking Diary

Kimchi Stew (Kimchi Jjigae | 김치찌개)

## Season 3, Episode 1##

Hello everyone. Welcome to Norah’s Cooking Diary.

This is the 1^st video of Season 3. If you enjoy this video, please give it a thumbs up by pressing the like button. Please also share this recipe with your family and friends.

In this video I am going to share with you a Kimchi Stew (“Kimchi Jjigae” 김치찌개) Recipe.

Hot bubbling stew with sour and spicy pickled napa cabbage tastes wonderfully delicious and is such an appetizing dish.

Kimchi stew or “Kimchi Jjigae” (김치찌개) in Korean Language is a traditional dish that is prepared in almost every household in Korea. The key ingredient for this dish is obviously the spicy napa cabbage. Tofu, mushroom, onions and meat are then added to complete this Kimchi stew.

Happy cooking 😉

Several notes here to share with you:

I used a whole Napa Cabbage Kimchi in this recipe and cut it rectangularly into 4cm size. You could use a readily cut Napa Cabbage Kimchi if you prefer.
I used skinless pork belly strips in this recipe. You could substitute pork with beef, chicken or seafood if you prefer. You could also prepare this dish with vegetables only if you so desired.
I used Mirin Japanese rice wine in this recipe. Mirin is a sweet rice wine used to flavor food. You could use Korean rice wine if this is available to you.
I used soft Korean Soy Rich Tofu in this recipe. You could use any soft tofu that you prefer.
I used King Oyster Mushroom in this recipe. You could use other fresh mushroom such as Shiitake, Enoki, Cremini or Portobello, which ever you prefer.
I used Gochujang (Korean red chili paste) in this recipe. You could find this in an Asian grocery store or the Korean grocery store.

Here is a quick rundown of the recipe:

Ingredients for Three Cups Chicken

400 Gm Kimchi, cut into 4cm rectangular size
500 Gm Pork Belly Strips, cut into 3.5cm wide and 1.5cm thick
300 Gm Soft Tofu, sliced into 1.5cm thick
±150 Gm King Oyster Mushroom, sliced vertically
3 Tbsp Rice Wine
½ Tsp Ground Black Pepper
1 Bulb Brown Onions, sliced thinly
3 Stalks Spring Onion (white part only), chopped
5 Cloves Garlic, minced
1 Tbsp Korean Red Chili Paste (Gochujang)
1 Tsp Soy Sauce
½ Cup Kimchi Juice
1 Cup Plain Water

Method of Preparation

Marinate the pork belly with the rice wine and the ground black pepper for 30 minutes while preparing the rest of the ingredients.
Mix Korean red chili paste with the soy sauce and minced garlic in a bowl and set aside.
Heat up a pot over MEDIUM heat. The pot is hot when water dropped into the pot is immediately evaporated. Spread the marinated pork belly in the hot pot and leave it for 30 seconds untouched. Stir fry the marinated pork belly over MEDIUM heat for 2 minutes. Add chopped spring onions and stir fry briefly for 30 seconds. Add plain water, Kimchi juice and the Kimchi prepared earlier into the pot. Spread the kimchi over the pork belly. Add the thinly sliced brown onions and spread them over the kimchi. Cover the pot with lid and let it simmer over LOW heat for 20 minutes.
After 20 minutes, remove the lid and stir the Kimchi mixture over MEDIUM heat to mix well. Arrange the prepared tofu over the Kimchi mixture but on one side of the pot. Arrange the sliced King Oyster Mushroom over the Kimchi mixture on the other side of the pot. Add the Korean red chili paste mixture prepared earlier and cover the pot with lid. Continue to simmer over LOW heat for another 10 minutes.
After 10 minutes, remove the lid and increase the heat to MEDIUM. Carefully spoon the gravy over the tofu and mushroom. Repeat this process for 1 minute. Garnish the Kimchi stew with thinly sliced spring onions and serve hot.

Happy cooking 😉🧡