IllustrationKimchi-jjigae (Kimchi Stew)
Soups & stews · serves 2
How many servings?
1 ingredients were scaled below straight proportion. Salt, sweetness, aromatics, oil, liquid, and deep umami all need proportionally less as the batch grows. The grey numbers show what plain multiplication would have given.
How to make it
- 1
Heat cooking oil in a pot and stir-fry the pork; once the outside has cooked, add the sour kimchi and stir-fry them together.
- 2
Add the gochugaru and minced garlic to bring out their aroma, then pour in the kimchi brine.
- 3
Pour in the anchovy stock (or rice-rinse water), cover the pot, and simmer for about 15 minutes.
- 4
Add the onion, green onion, and Cheongyang chili peppers and simmer for 5 minutes more.
- 5
Cut the tofu into large pieces and add it, season with guk-ganjang, and bring it to one more boil.
You can fix this
If it hasn't burned or stuck to the pan, it can still be fixed.
- Too salty? Add more water or stock. A block of tofu or a potato will soak up the salt.
thebobkim.com/en/recipe/bk0002 · BOBKIM
If this one looks like too much work
Sobann makes a meal kit for this too
Sobann (Sobann) is the chef's own kitchen. Look at this week's menu and cook it yourself, or just order it there.
Delivery covers the same area as catering — Around Washington — DC, Virginia, Maryland. The menu changes weekly.