My mom has been giving me too much kimchi and i was afraid of it going bad so I decided to make kimchi jjigae. I used maangchi's recipe but i just used bone broth not the anchovy broth. I used pork belly for the meat and double the amount of kimchi juice. I used a whole onion but I think its's important to stick to 1 cup like the recipe says because it was too much onion I think.
It came out 🔥. And was so easy, you pretty much dump everything in at once. It's so good with pork belly, the meat is so fatty and doesn't get dry like other meats. My mom over the years used more beef and then cut out meat entirely from the stew so it kind of turned me off from a dish a bit.
I'm surprised how decent it came out taste wise with just beef stock and missing a lot of the more advanced ingredients I see in other vids.
Does anyone have any essential ingredients to add to the recipe? I know anchovies in general are huge, just seemed like a lot of work for my first time.
by corn_farts_
1 Comment
Yours looks great!
It’s so easy and good! IMO you really don’t even need stock, no anchovy needed since there’s plenty of fishiness in the kimchi already.
Just need to add plenty of pork and if you’re up for it hit it with a little dashida or msg type thing.
Probably the most common addition you didn’t mention is sugar. I personally don’t like mine sweet but that’s what people lean to. A lot of people will swear on fermented shrimp too. Onion isn’t necessary either IMO but gives you something to chew on and sweetens the soup a bit. A good amount of large scallion greens always goes a long way in soups too.
I would also recommend trying some biji jjigae, it’s basically pork kimchi jjigae with pureed soybeans added to it.
You can also keep it super simple and go with kimchi jjim, which is basically just kimchi and pork cooked together until the pork is super tender.
For all the above applications, bonus points if you make it with pork neck/back bones!