"Fancy" Jjigae
Ingredients
- Stew ⓘ
- 1/2 pound pork neck slices (see note, optional) ⓘ
- 1/2 teaspoon ground black pepper ⓘ
- 1 tablespoon bacon fat or neutral oil ⓘ
- 1 cup old, sour napa kimchi (see note) ⓘ
- 1 clove garlic, pressed ⓘ
- 1/2 cup kimchi brine ⓘ
- 1/2 cup water
- 4 green onions, trimmed ⓘ
- 4 dried shiitake mushroom caps ⓘ
- 1/2 pound large, meaty mushrooms such as king trumpet ⓘ
- 1 packet medium or soft tofu ⓘ
- Soup Base and Garnishes ⓘ
- 1 tablespoon light soy sauce (soup base) ⓘ
- 1 tablespoon gochuchang (Korean pepper paste) (soup base) ⓘ
- 1 teaspoon gochugaru (Korean red pepper flakes) (soup base)
Instructions
- IF USING PORK: Sprinkle the pork slices with the black pepper. Submerge the shiitake caps in room-temperature water and allow to hydrate.
- 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.
- 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.
- 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.
- 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.
- VEGETARIAN: Submerge the shiitake caps in room-temperature water and allow to hydrate.
- 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
964
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).