Rich and Spicy Aged Kimchi Stew (Mugeunji Kimchi Jjigae)
Aged Kimchi Stew
Time to make a hearty and spicy kimchi stew using aged kimchi from your kimchi refrigerator! You might have forgotten about it while enjoying fresh kimchi. This recipe brings out the deep, savory flavor of aged kimchi, making it a perfect comfort food. Maybe I should reduce my kimchi-making volume this fall!
Main Ingredients- 1/2 head Aged Kimchi (include the filling)
- 2 strips Pork Belly (approx. 250g)
- 4 cups Dashi Broth (800ml)
- 1/3 stalk Scallion
- 1/4 Onion
Seasoning Ingredients- 1 Tbsp Gochugaru (Korean chili powder)
- 1/2 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 2 Tbsp Cooking Wine (Mirin)
- A pinch of Anchovy Sauce or Soy Sauce (for seasoning)
- 1 Tbsp Gochugaru (Korean chili powder)
- 1/2 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 2 Tbsp Cooking Wine (Mirin)
- A pinch of Anchovy Sauce or Soy Sauce (for seasoning)
Cooking Instructions
Step 1
First, cut the pork belly into bite-sized pieces. Ensure they are not too small to prevent them from falling apart during cooking.
Step 2
Slice the scallion diagonally and thinly slice the onion. These vegetables will add aroma and sweetness to the stew.
Step 3
Chop the aged kimchi into manageable pieces, including the filling. Cutting it into appropriate sizes will help it cook evenly and absorb flavors better.
Step 4
In a pot, combine the chopped aged kimchi with gochugaru, sugar, and minced garlic. Mix well to marinate the kimchi. This step helps to balance the sourness of the kimchi and allows the seasonings to penetrate.
Step 5
Add 1 tablespoon of sesame oil to the marinated kimchi and sauté over medium-low heat. The nutty aroma of the sesame oil will enhance the stew’s flavor. Sauté until the kimchi becomes slightly translucent.
Step 6
Add the sliced pork belly to the sautéed kimchi, along with 2 tablespoons of cooking wine. Stir-fry together. The cooking wine helps to tenderize the pork and remove any gamey odor.
Step 7
Pour in 2 cups (400ml) of dashi broth and bring to a boil over high heat. This initial boiling helps to infuse the kimchi and pork with flavor.
Step 8
After about 5 minutes of boiling, add the remaining 2 cups (400ml) of dashi broth. Reduce the heat to medium and continue to simmer for at least 10 minutes. This allows the aged kimchi to soften and the broth to develop a deeper flavor.
Step 9
Finally, add the sliced scallions and onions, and simmer for a few more minutes until the vegetables are tender and have released their sweetness. Season with anchovy sauce or soy sauce to taste. You can add some fresh chili peppers for extra spice if desired.
Step 10
Transfer the delicious aged kimchi stew to a serving bowl and enjoy. Serve hot with a bowl of steamed rice for a satisfying meal!
