Kimchi stew is one of Koreans’ most favorite dishes all the year around. When you eat kimchi stew with rice, you won’t need any other side dishes. You can replace pork with a can of tuna or even 2 cans of tuna. : )
Ingredients:
- 200 grams of Pork belly (about 1/2 pound)
- 4 or 5 cups of chopped kimchi
- 1 tbs sugar, 1 tsp of hot pepper flakes, 1 tbs hot pepper paste
- onion, green onions
- half a package of tofu
- sesame oil and water
Ok, let’s start!
- In a shallow pot, put some chopped kimchi and juice.
- Add sliced onion, hot pepper paste, and hot pepper flakes, sugar, and green onions.
- Pour water until all ingredients are submerged.
- Close the lid of the pot and boil it 25 or 30 minutes. (first 10 minutes will be high heat and then turn down the heat over medium heat)
- Add some tofu and boil it 5 minutes more and put some sesame oil right before serving.
Soybean sprouts side dish (kongnamul muchim)
Ingredients:
- a package of soybean sprouts (500 grams), soy sauce,
- salt, sugar, hot pepper flakes
- sesame oil, sesame seeds, green onions, garlic
- Rinse and drain a package of soybean sprouts a few times over. Pick out any rotten sprouts.
- Put the soybean sprouts into a pot.
- Add 2 ts of salt and 1 cup of water. Close the lid.
- Bring to a boil over high heat, and boil for 15 minutes.
- Drain the cooked soybean sprouts and let them cool down.
- Put the soybean sprouts in a large bowl with 2 cloves of minced garlic, 2 chopped green onions,1 tbs of soy sauce, 1 ts of salt, ½ ts of sugar, 1 tbs of sesame oil, and ½ -1 ts of hot pepper flakes (optional). Mix it by hand.
- Transfer it onto a plate and sprinkle some roasted sesame seeds over top.
Enjoy it!
Hi Maangchi! Thank you so much for all of your wonderful recipes and videos.
I have a question about the kimchi stew. How can I reduce the recipe for a single serving?
I would make this amount and keep the leftover in the fridge to eat later. It can be kept in the fridge up to 1 week.
hi, my local asian stores don’t have the hot pepper flakes or the hot paste. what can i use to substitute?
Hi, great site!
If I don’t have access to pork belly and I want to use beef…what kind of beef would be good for kimchi jigae?
I use shoulder or any cut good for roasting–same goes for pork. You also can sub in bacon or back bacon for pork belly. My tips is to marinate the meat–any kind you chose–in oil, garlic, onions, touch of rice/white vinegar, & tsp of dried stock(da-shi-da a Korean beef stock) till meat is warm or at least 1/2 hour. Then brown first and go about the recipe.
Remember this is a stew — so vary to what you like. My son love zucchini so in it goes. I like mu radish (Korean radish that’s stronger than daikon but less than say a rutabaga–for sweetness) so in it goes. A little mu radish is normally in the Kimchi but I like more.
Good luck & enjoy.
stock brand: http://www.mykomart.com/product_info.php?cPath=22_62&products_id=335
thanks :)
what should I also substitute the hot pepper flakes with? i don’t have that locally either. :(
Maangchi,
Your soybean sprout side dish recipe is EXCELLENT! By far the best!! I did sauté the garlic before adding (which I also did for the spinach side dish), and also added red pepper flakes for some kick. WOW! It was awesome!! These will be new additions to our meals which we will use quite often. You’re the best!!
Thank you for the update!
My soybean sprout side dish recipe: (more photos are posted)
Check this out. http://www.maangchi.com/recipe/kongnamul-muchim
My 김치 찌개 turned out okay, but it wasn’t spicy enough… Any ideas about what I did wrong?
No problem! Add more hot pepper paste and hot pepper flakes to your kimchi jjigae.
Help!! I don’t have gochujang and i can’t buy any because i cant drive so can i make kimchi chigae without gochujang?
If you don’t have hot pepper paste (gochujang), skip it and use more hot pepper flakes and a little bit of soy sauce.
I LOVE this kongnamool recipe. Delicious. I’ve accidentally overboiled them before (which ruins the dish) but if I don’t do that, they are perfect. Yum.
I love kongnamul muchim anytime, too!
Hi, Maangchi!
We are planning on making this recipe this Sunday to watch the World Cup game. Pork belly is not easy to be found here, but we still want to use meat. What others cuts of pork you recommend? Or what cuts of beef would be fine?
Thank you!! ^_^
haha, Eating kimchi stew and rice during world cup game watch sounds good to me! Be sure not to drip the kimchi stew juice everywhere!
Pork belly is not available? Then use blade shoulder part.
Check this link. : )
http://nymag.com/images/2/daily/food/08/05/14_pigdiagram_lg.jpg
Hi, Maangchi! Thank you so much! We actually found the pork belly, it’s not as unusual as I thought and rather cheap. Brazilians use pork belly for a variety of meals such as feijoada. I didn’t know that, learned it by making Kimchi stew. How crazy is the world, huh?
It was a huge success and Brazil won the game! It’s the lucky stew. And we used the kimchi we made a month ago following your recipe. I’d like to send you the pictures of our stew, how do I do it?
Thanks again! ^_^
send the photo through my email at maangchi@gmail.com
“It was a huge success and Brazil won the game! ” haha! congratulations!
Actually if you can get pork belly, you can just use boneless pork chops, i think its just as tasty i just cut them into strips, fry in a mix of sesame oil and vegtable oil (so the sesame oil doesnt burn) add the garlic half way through, cook till the pork is almost done, then add the gochujang then the kimchi and liquid.
I just wanted to know why you added sesame oil in the end when you had already put in the pork belly?
Hi Maangchi! I love your cooking site! Thank you so much for the different recipes! I just have a question. I’ve made the kimchi jigae by stir frying the pork and kimchi first and also by just putting all the ingredients in the pot and submerge it with water. For some reason both recipes taste different. Your way seems much easier but the kimchi jigae didn’t have much flavor in it no matter how much red pepper paste I put. When I stir fry it before putting the water, I seem to get more flavor. My grandma used to make kimchi jigae the same way you make it and it comes out so good! I want to use your method but how can I fix this to have a more stronger taste? I can’t seem to get it right no matter what I do!
yes, add more hot pepper paste and hot pepper flakes and cook longer over medium low heat. That’s it.
Great recipe Maangchi!! For those people who don’t eat pork (like myself) I substitute beef stew meat for the pork. A little different flavor but still very good!
I sometimes use beef, too!
hie maangchi!
i made kimchi chigae today..it turned out awesome ^^ ..already posted a pic of it in the pool in flickr ..
tried out kong ma mol last week, and it turned out really delicous as well..also posted a pic on flickr =)
thanks for the amazing recipes ~
very nice to hear about your successful Korean cooking!
i made this one night and it was a lot better than another recipe i’ve tried, which was very similar in terms of ingredients but required only 5 minutes of cooking time in a traditional clay pot over high heat. I think the kimchi juice made all the difference.
do you, by any chance, have a recipe for kalbi jim? i had it once in a restaurant and it was really good! by the way, some of my korean ESL students have some sort of miso soup for breakfast. is that similar to the dwenjang stew?
thanks for the recipes!
Hi, thank you for your interest in my recipes.
My galbijjim recipe:
http://www.maangchi.com/recipe/galbijjim
And check this soup recipe:
http://www.maangchi.com/recipe/baechu-doenjang-guk
Koreans usually eat the soup and rice for breakfast.