Author Notes
There's mom's weeknight jjigae of water, tofu and kimchi, and then there's Fancy Jjigae. This is a leaner hybrid of family and online recipes with a more Western approach to stewing. I often skip the pork- this stew is just as satisfying as a vegetarian main. Fancy Jjigae doubles well- just add more protein, soup base and water to cover.
Notes: The pork neck can (theoretically) be subbed for pork shoulder steaks. If the slices are greater than 1/2" thick, the initial braising time will have to be increased.
Some chunks of radish kimchi can be added to the recipe if you happen to have let some get too sour to eat. —Corby
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Ingredients
- Stew
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1/2 pound
pork neck slices (see note, optional)
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1/2 teaspoon
ground black pepper
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1 tablespoon
bacon fat or neutral oil
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1 cup
old, sour napa kimchi (see note)
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1
clove garlic, pressed
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1/2 cup
kimchi brine
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1/2 cup
water
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4
green onions, trimmed
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4
dried shiitake mushroom caps
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1/2 pound
large, meaty mushrooms such as king trumpet
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1 packet
medium or soft tofu
- Soup Base and Garnishes
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1 tablespoon
light soy sauce (soup base)
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1 tablespoon
gochuchang (Korean pepper paste) (soup base)
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1 teaspoon
gochugaru (Korean red pepper flakes) (soup base)
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1 teaspoon
sesame oil (soup base)
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4
green onion tops, sliced on the bias
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1 pinch
toasted sesame seeds (optional)
Directions
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IF USING PORK:
Sprinkle the pork slices with the black pepper. Submerge the shiitake caps in room-temperature water and allow to hydrate.
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Cut the kimchi into large bite-sized pieces. Slice the green onion bulbs from the tops and reserve the greens. Slice the shiitake caps into slices or leave whole and score with a cross, depending on your preference.
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Heat the fat or oil in a deep cooking vessel. Add the drained kimchi and saute until translucent, then press the garlic clove into the pot. Add the water, brine, pork, shiitake and onions and braise, covered for 40 minutes. At this juncture you can refrigerate for a few hours or overnight to allow flavors to meld, or proceed with the recipe.
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If the stew was refrigerated, bring back to a simmer. Slice the tofu and mushrooms into large, bite-sized pieces. Add the mushrooms and simmer for 20 minutes.
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Stir in the soup base, then shingle the tofu slices across the top and press lightly to submerge them in the soup. Simmer 10 additional minutes, uncovered. Slice the green onion tops on the bias while the stew simmers. Serve with garnishes and rice.
Serve with cooked rice, garnished with green onion tops and a sprinkle of toasted sesame seeds, if desired.
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VEGETARIAN:
Submerge the shiitake caps in room-temperature water and allow to hydrate.
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Slice the kimchi, tofu and mushrooms into large bite-sized pieces. Slice the green onion bulbs from the tops and reserve the greens. Slice the shiitake caps into slices or leave whole and score with a cross, depending on your preference.
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Heat the oil in a deep cooking vessel. Add the drained kimchi and saute until translucent, then press the garlic clove into the pot and add in order the black pepper, mushroom soaking water, brine, onions, and mushrooms. Simmer for 20 minutes covered.
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Stir in the soup base, then shingle the tofu slices across the top and submerge in the soup. Simmer 10 additional minutes, uncovered. Slice the green onions on the bias while the stew simmers.
Serve with cooked rice, garnished with green onion tops and a sprinkle of toasted sesame seeds.
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