Kimchi stew, or kimchi jjigae, is packed with salty, funky, kimchi flavour and is a staple of Korean home cooking. Soured kimchi, or aged kimchi, is typically used in this dish for more intense flavour, but you can also use fresh kimchi. Our take on this classic Korean dish is made in a large soup pot (10-12 quart,) but if you have a Korean stone pot of this size it can be used. This recipe makes a large enough batch so there’s enough for leftovers or to freeze.
Makes: 6 bowls
1 1/2 pounds pork shoulder, cut into cubes
3 tbsp rice wine
1 tsp pepper, freshly ground
1 jar Cabbage Patch Kimchi stock
1 jar Cabbage Patch Kimchi kimchi, soured
1 small yellow onion, sliced
3-4 oyster mushrooms, sliced
420g firm tofu, sliced in 1/4 inch squares
1 cup water
1 tsp gochuchang (Korean chili paste)
1 tbsp soy sauce
1/2 clove garlic, minced
pinch of black pepper
4 large green onion stalks, diced, for garnish
1. Marinate the pork shoulder in rice wine and pepper for 15-20 minutes, stirring once.
2. In a frying pan, cook kimchi on low to medium heat until the cabbage is more tender.
3. Mix together gochuchang, soy sauce, garlic and black pepper in a small bowl.
4. Place the pork mixture in a large soup pot over medium heat, add kimchi, kimchi stock, onions, mushrooms, gochuchang mix, and water. Do not stir. Lay the tofu slices over the top in a way that leaves an opening to gently mix the stew a bit, and spoon the liquid over the tofu. Keep simmering over medium to low heat for 25-30 minutes, occasionally spooning liquid over the tofu.
5. Serve in bowls with green onion as garnish, with side dishes like rice and pickles.