Spicy, hearty stew of pork and kimchi that is both a little tart and rich.

Kimchi Jjigae - Kimchi Stew

Serves 4

As the cold from winter dissipates and spring begins to bloom, it’s time to use up the last of the kimchi I made at the beginning of winter. I couldn’t think of any better way to finish off the last of my kimchi than this stew.

Ingredients

Seasoning Sauce

4 T kimchi brine

2 T soy sauce

1 - 1.5 T sugar

1 T gochagaru

1 T mirin

2 t sesame oil

.5 - 1 t kosher salt

.25 t black pepper

.25 t MSG - optional

Fillings

454g (1 lb) fatty pork belly, cut into 1 inch pieces

550g (2 c) well fermented cabbage kimchi, roughly chopped

220 g (1 medium) onion, sliced with the grain

6 garlic cloves, minced

5g (1 t) ginger, minced

5g (1.5 in piece) dashima

1,200 ml (6 c) rice water, water, anchovy/chicken or vegetable broth

Finishing

.5 package medium firm or firm tofu cut into 8 pieces - optional

4 scallions, sliced

1-2 cheongyang or serrano chilis, sliced

1 red chili, sliced

Recipe Know-how

1.      Mix together seasoning sauce ingredients in a medium bowl and set aside.

2.      In a cold, large pot, place pork belly.

• Place pot on medium heat and cook pork to brown on all sides 5-10 minutes. Remove to a bowl and set aside.

• Add kimchi, onions, ginger and garlic. Saute 3-4 minutes.

• Add pork back to pot along with seasoning sauce, dashima and liquid. Bring to a boil.

• Reduce heat to a simmer and cook covered for 15 minutes. Remove and discard dashima.

Taste for seasoning adding more sugar to balance the acidity as needed.

• Continue to cook 25-35 minutes longer or until pork is tender.

• Add finishing ingredients, cook uncovered for 5-7 minutes longer or until tofu is heated through.

3.      Serve with rice.