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Kimchi stew is one of the most-loved of all the stews in Korean cuisine. It’s a warm, hearty, spicy, savory, delicious dish that pretty much everyone loves. As long as they can handle spicy food, I never met a person who didn’t like kimchi-jjigae.
I learned this recipe from a restaurant famous for kimchi-jjigae in Korea. The restaurant was always full of people eating and sweating over kimchi stew. There was only one item on the menu, so everyone was there for the same thing: a steaming pot of spicy kimchi-jjigae, a few side dishes, and a bowl of warm rice. Customers would call out: “Please give me another bowl of rice!”
What really made an impression on me at the time was the fact that they brought the stew out to the table uncooked, and then fired up a burner and cooked it at the table. This way we could sit and talk and watch it cook. I could get a good look at the ingredients: kimchi, onion, green onion, thinly sliced pork on top, and seasonings. There was some white granules (salt, sugar, and probably MSG) and also they used water at the broth base.
From this I developed my own recipe to make at home, which was very delicious.
My kimchi-jjigae recipe served me well for years and years and I even made a video of it in 2007. But since then I developed this version, which is even more delicious. The secret is in the umami-rich anchovy stock.
I hope you make it and enjoy it for years and years to come!
Kimchi stew is thicker than kimchi soup. Kimchi soup is less salty than kimchi stew.
Also, soup is always served in individual bowls, with rice. Traditionally in Korean cuisine stews were served in a big pot on the table, and the family would eat communally from the pot. These days, some people (including me) get a little freaked out by double-dipping, so for stews I put individual bowls on the table, and a large spoon so that diners can take what they like from the pot and put it in their bowls.
(serves 2 with side dishes, serves 4 without)
For stock (makes about 2½ cups’ worth):
Make anchovy stock:
Make kimchi stew:
Posted Monday, November 26th, 2007 at 9:09 pm
Tagged: 돼지고기 김치찌개, 김치찌개, kimchi chigae, Kimchi jjigae, kimchi soup, kimchi stew, kimchi stew recipe, kimchijjigae, Korean cooking, Korean cuisine, korean food, Korean kitchen, Korean recipes, Maangchi kimchi stew, pork kimchi stew
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