Kimchi-Jjigae (Kimchi Stew)
Serves
6
Total Time
40 min
Difficulty
Hard
Recipe-
Summary
when i was little, my mom would make kimchi-jjigae all the time, and i always used to sneak down to the kitchen late at night to steal the leftovers (if i’m being honest, i mostly snuck bites of the spam!). as an adult, i have a new appreciation for this clean-out-your-fridge korean staple. add whatever meats and veggies you’d like, season with some korean chili flakes, load up the kimchi, and let it stew!
Ingredients
- ½ pound of pork belly
- ½ pound of pork ribs
- 1 (32 oz.) jar kimchi
- 1 can of spam
- 1 large yellow onion
- 1 bunch green onion
- ½ head cabbage
- 5 cloves garlic
- 1 tbsp. sesame seeds
- 1 tbsp. gochugaru (korean hot chili flakes)
- 2 tbsp. butter
- 3 tsp. sesame oil
- 1 cup water
Instructions
- chop pork belly and spam into small portions, about 1 inch in size.
- begin preparing veggies by finely slicing garlic and green onions. roughly chop cabbage and yellow onions. set aside.
- in a large pot over medium heat, add 2 tsp. sesame oil, pork ribs, and pork belly, sauté several minutes until meat begins to brown.
- add green onions, garlic, and onions to the pot and stir to mix. top with additional 1 tsp. sesame oil.
- stir in sesame seeds, gochugaru, kimchi, and butter. pour in equal parts water and kimchi brine. add cabbage and chopped spam.
- cover and cook over low heat for at least 20 minutes. for deeper flavor, let stew for 2-4 hours before serving.
- transfer to a bowl and garnish with sesame seeds and green onions. pair leftovers with white rice for a delicious next-day meal!
Kimchi-Jjigae (Kimchi Stew)