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Kimchi Jigae - Traditional Korean Stew

Seonkyoung's picture
  Cooking oil 1 Tablespoon
  Pork bones 1 1⁄2 Pound
  Salt To Taste
  Black pepper To Taste
  Boneless pork loin 1 Pound, cut into 2 inch long strips
  Kimchi 6 Cup (96 tbs)
For beef broth
  Beef broth 8 Cup (128 tbs)
  Dried shitake mushrooms 2
  Dried seaweed 10 Gram
  Sugar 1 Pinch
For korean egg roll
  Eggs 2
  Green onions 2 , diced small
  Jalapeno 2 , diced small
For the dip to go with the toasted seaweed
  Green onion 1 , chopped finely
  Sesame seeds 1 Tablespoon
  Soy sauce 2 Tablespoon
  Rice wine vinegar 2 Teaspoon
  Sesame oil 1 Teaspoon
For the add ons
  Korean glass noodles 1 Cup (16 tbs)
  Green onions 4 Sliced Thin At An Angle
  Tofu 100 Gram
  Sesame seeds 2 Teaspoon

1. Heat the beef broth with the shitake mushroom and the dried seaweed.

2. In a Dutch oven or heavy bottomed pan, heat the cooking oil.
3. Add the pork bones and season with salt and pepper.
4. Brown the bones on a medium high heat before adding in the pieces of the boneless pork.
5. Season with salt and pepper.
6. Pour in the kimchi along with the juices.
7. Saute everything together for some time.
8. Pour in 4 cups of the beef broth.
9. Bring to a boil, cover and simmer on medium heat for 30 – 45 minutes. Stir in between to prevent it from getting stuck to the bottom of the pot.
10. For the Egg roll: Ina bowl, crack the eggs.
11. Add the chopped jalapeno and green onions.
12. Season with salt and pepper and whisk it well.
13. Heat a pan and oil it.
14. Pour in the eggs and cook as shown in the video.
15. Plate it along with ketchup and sriracha.
16. For the dip to go with the roasted sea weed: In a bowl, mix together green onions, soy sauce, rice wine vinegar, sesame oil, sugar and sesame seeds. Stir to mix.
17. Once the kimchi jigae is done simmering, pour out an individual portion in a stone ware bowl and heat it again.
18. Top with glass noodles that have been allowed to soak in hot water for a few minutes.
19. Add tofu slices, green onions and sesame seeds and let it boil for 3-5 minutes.

20. Serve hot along with the platters of egg roll and roasted seaweed.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes

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Kimchi Jigae - Traditional Korean Stew Recipe Video