RECIPE: Easy Kimchee Jigea (Kimchee Stew)

The miracle of kimchee flavor lies in the fermentation that goes on while it sits in the fridge, or under ground...bubbling and developing its awesome kimchee flavor.  This pickled treat tends to get better in time...but it will reach a point where it's not longer crispy and takes on a super tart flavor.  Some people dig on the older kimchee (I myself am a "new" kimchee fan).  However, when it gets to be a little to...ripe (for my tastes), it is the perfect time to make kimchee jigea.

I grew up on this fragrant, flavor packed dish.  It was a favorite weeknight meal from Mama Lee.  It is always served with a hot bowl of steamed white rice.  As kimchee is the national dish of Korea, the culinary derivative that is kimchee jigea makes sense.  Don't you wish you could take anything past its prime and make it into a delicious stew?

PHOTO BY VIRGINIA LEE

Easy Kimchi Jigea (Kimchee Stew)

Serves 2

1/4 lb of pork belly (I used boneless pork loin rib because it was on sale, but traditionally it's made with pork belly). Sliced thin or cubed.

1/2 medium onion, chopped

2-3 cloves of garlic, minced

1/2 cup of kimchee, chopped into bite size pieces

1/4-1/2 cup (depends on how spicy you like things) of kimchee juice (the marinade that's left in the jar)

1/2 cup of water

1/2 tablespoon of gochu gaaroo (Korean red pepper powder) if you don't have this on hand, don't worry, skip it.  I don't recommend substituting anything for it.

1/2 tablespoon of denjang (Korean bean paste) if you don't have this on hand, skip it.  Or use a little miso.

1/2 package of firm tofu, drained and patted dry, cubed

1 teaspoon of sesame oil

1 green onion, sliced

Heat up the cast iron pot with the sesame oil.  Sauté the pork and onion together until pork is done.  Add garlic and cook until fragrant...that should only take about a minute.  Add kimchee.  Sauté kimchee until soft and almost translucent.  Add kimchee juice and water.  Bring to a boil and simmer.  Add the pepper powder and bean paste if you have it on hand.  Combine.  Taste.  Add more kimchi juice, pepper, or paste to your taste.  Carefully stir in tofu and combine.  Tofu breaks up easily, which is why it is added before serving.  Garnish generously with green onions.  Serve with Korean sticky white rice and don't plan on kissing anyone for at least a day.  Unless of course, they have indulged also in your kimchee stew.

Note: Everyone does this dish differently, and I've modified it to fit most American kitchens (that happen to have some ripe kimchee around).  Some recipes call for Asian cooking wine, red bean paste, etc...stuff you have to make a special trip to the Asian grocery store for.  I made mine in a mini cast iron cooking pot that is common in Korean cooking.  You gringos can pull this off in a small or medium deep saucepan...whatever you cook your single serving of Ramen in.