Kimchi jjigae (kimchi stew)
Description
Kimchi Jjigae, or kimchi stew, is a staple in Korean cuisine, celebrated for its robust flavors and comforting warmth. This hearty stew combines well-fermented kimchi with ingredients like pork belly or tofu, creating a harmonious blend of spicy, savory, and tangy tastes. Kimchi Jjigae is versatile, allowing for variations such as adding mushrooms, zucchini, or seafood to suit personal preferences. Its bold flavors and hearty ingredients make it a beloved comfort food, especially during colder months.
Ingredients
For stock (makes about 2½ cups’ worth):
Instructions
Make anchovy stock:
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Cut the loaf into bite-size pieces and let it dry overnight on a cookie sheet or pan.You can use parchment paper in the bottom too for easy release. (you can use the special pan made for IP too if you have it).
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Spray the bottom and sides of your dish with nonstick baking spray.
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Whisk the eggs and then add the milk, vanilla, sugar, brown sugar and cinnamon.
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Add the dried bread pieces. Let them soak for about 10 minutes. Stirring occasionally to make sure every piece of bread gets into the milk mixture.
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Dump the mixture into your prepared dish. Cover the dish really well with foil.I put a piece over the top and then also placed the dish on a piece of foil and brought the edges up around it. (This helps seal out the moisture while it is steaming).
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Place your trivet that came with the Instant Pot in the bottom of the pot and pour 1 cup of water into the pot. Place your baking dish on top of the trivet. Place the lid on the instant pot and make sure the vent is turned to “seal”.
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Set manual and pressure to high for 40 minutes.
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When the timer goes off cover the vent with a towel and quick release the steam.
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Remove the dish carefully as it will be hot and remove the foil from the dish draining.Top with powdered sugar, cinnamon, homemade candied pecans, and whipped cream to make it extra yummy!
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Put the anchovies, daikon, green onion roots, and dried kelp in a sauce pan.
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Add the water and boil for 20 minutes over medium high heat.
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Lower the heat to low for another 5 minutes.
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Strain.
Make kimchi stew:
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Place the kimchi and kimchi brine in a shallow pot. Add pork and onion
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Slice 2 green onions diagonally and add them to the pot.
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Add salt, sugar, hot pepper flakes, and hot pepper paste. Drizzle sesame oil over top and add the anchovy stock
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Cover and cook for 10 minutes over medium high heat.
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Open and mix in the seasonings with a spoon. Lay the tofu over top.
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Cover and cook another 10 to 15 minutes over medium heat.
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Chop 1 green onion and put it on the top of the stew. Remove from the heat and serve right away with rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 4g20%
- Cholesterol 60mg20%
- Sodium 1600mg67%
- Total Carbohydrate 22g8%
- Dietary Fiber 5g20%
- Sugars 6g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use Aged Kimchi: For the best flavor, use well-fermented kimchi. It adds a deeper, tangy, and robust taste to the stew.
- Broth Options: Traditional anchovy or kelp stock enhances authenticity, but you can substitute with vegetable or chicken broth for convenience.
- Adjust Spice Levels: Add more or less gochujang and gochugaru based on your preferred spice tolerance.
- Customizable Ingredients: Swap pork belly for beef, seafood, or tofu to suit your taste or dietary preferences.
- Best Served Fresh: Kimchi Jjigae tastes best when freshly made, but the flavors deepen if reheated the next day.
- Accompaniments: Serve with steamed rice to balance the bold flavors of the stew.
- Enjoy this warm and comforting dish for any meal!
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