Sobre esta receta

Un estofado profundamente reconfortante y cálido para el alma, Kimchi Jjigae es un estofado audaz, ácido y sabroso construido sobre kimchi bien fermentado, barriga de cerdo tierna, tofu sedoso y un caldo rico y picante. Mejor hecho con kimchi más viejo y completamente ácido, este es un plato que recompensa la paciencia — cuanto más tiempo se cocine a fuego lento, más profundos y complejos se vuelven los sabores. Es un héroe de noche entre semana y un clásico de clima frío que se prepara en menos de una hora.

Instrucciones

1. 1

   Prep all ingredients before you start cooking: roughly chop the napa cabbage kimchi well-fermented, into 2-inch pieces into 2-inch pieces (reserve ½ cup of the kimchi juice from the kimchi jar from the jar), cut the pork belly into 1-inch pieces, cube the firm tofu, thinly slice the onion, mince the garlic, and slice the green onions white and green parts separated, keeping the white and green parts separate.

2. 2

   Heat the neutral oil such as vegetable or canola oil in a Dutch oven or heavy-bottomed pot over ^[medium-high heat]. Add the pork belly pieces and cook, stirring occasionally, until lightly browned on all sides, about 4–5 minutes. Do not drain the fat — it adds essential flavor to the broth.

3. 3

   Add the sliced onion and the white parts of the green onions white and green parts separated to the pot. Stir-fry with the pork belly for 2–3 minutes until the onion begins to soften.

4. 4

   Add the minced garlic, gochugaru, and gochujang. Stir everything together and cook for 1–2 minutes until the paste is fragrant and coats the pork belly and onion. This step blooms the spices and is key to a deep, rich broth.

5. 5

   Add the chopped napa cabbage kimchi well-fermented, into 2-inch pieces and kimchi juice from the kimchi jar to the pot. Stir to combine and cook for 3–4 minutes, letting the napa cabbage kimchi well-fermented, into 2-inch pieces sauté with the pork belly and aromatics. This caramelizes the napa cabbage kimchi well-fermented, into 2-inch pieces slightly and builds the base flavor of the stew.

6. 6

   Pour in the water or low-sodium chicken or anchovy broth for deeper flavor. Add the soy sauce and sugar. Stir everything together, then bring the stew to a boil over ^[high heat].

7. 7

   Once boiling, reduce the heat to ^[medium-low]. Cover the pot and let the stew simmer for 20 minutes, stirring once or twice. The broth will turn deep red and the pork belly will become very tender.

8. 8

   Gently nestle the firm tofu cubes into the stew. Try not to stir too vigorously — firm tofu breaks easily. Spoon broth over any exposed firm tofu pieces. Continue to simmer uncovered for another 8–10 minutes.

9. 9

   Taste the broth and adjust seasoning. If it needs more salt, add a splash more soy sauce. If it's too sour, add a pinch more sugar. If it needs more heat, add more gochugaru. Drizzle in the sesame oil and stir gently.

10. 10

    Ladle the stew into bowls and garnish with the reserved green parts of the green onions white and green parts separated. Serve immediately with a bowl of steamed white rice on the side — the rice is essential for soaking up the bold, spicy broth.