Kimchi jjigae

AT A GLANCE

  • Serves 6 people

Jjigaes, or stews, are popular in Korean cuisine. The fermentation time suggested for the kimchi is relatively quick; the longer you leave it, the stronger the fermented flavour you'll get. You'll need to begin this recipe at least 3 days ahead.

  • 2 tbsp vegetable oil
  • 650 gm pork shoulder, cut into 3cm pieces
  • 1 onion, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 400 gm canned whole peeled tomatoes, crushed
  • 600 gm cleaned calamari, cut into rings
  • 400 gm firm tofu, cut into squares
  • 2 spring onions, thinly sliced
  • To serve: steamed rice
  • To serve: flowering garlic stems (optional; see note) and julienned leek
  •  
  • Cabbage kimchi
  • 900 gm (about ½ large) Chinese cabbage, coarsely chopped
  • 7 gm ginger (about 1.5cm piece), finely grated
  • 1 garlic clove, finely chopped
  • ½ bunch garlic chives, coarsely chopped
  • 2 tsp sea salt flakes
  • 30 gm (¼ cup) Korean chilli powder (see note)
  •  
  • Pork stock
  • 1 kg pork bones
  • 200 gm piece of bacon or 1 ham bone
01   For cabbage kimchi, combine ingredients in a large bowl, stir to combine, then transfer to a non-reactive container, cover and refrigerate until lightly fermented (3-5 days).
02   For pork stock, preheat oven to 180C. Place pork bones in a roasting tray and roast until light golden (20-30 minutes). Transfer to a large saucepan, add bacon, cover completely with water and bring to the simmer over medium heat. Skim scum from surface, reduce heat to low and cook until well flavoured (2-3 hours). Strain (discard solids), cool, then refrigerate until fat solidifies (2-3 hours). Skim fat (discard), and refrigerate stock until required.
03   Heat oil in a large saucepan, add pork, turn occasionally until light golden (3-5 minutes). Remove pork and set aside, then add onion and garlic to pan and sauté until tender (5-10 minutes). Add 500gm kimchi (remainder will keep refrigerated for 1 month) and 1 litre pork stock (remainder will keep frozen for 2 months). Add tomato and pork, bring to the simmer, then cook over low heat until pork is tender (25-30 minutes). Add calamari and tofu and cook until just cooked through (2-4 minutes), then add spring onion and season to taste. Serve hot topped with flowering garlic stems and leek, with steamed rice.

Note Flowering garlic stems are available from select greengrocers. Korean chilli powder is available from Asian grocers.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LYNSEY FRYERS-HEDRICK AND LISA FEATHERBY

Drinking Suggestion:

FRUITY ROSÉ. , suggested by MAX ALLEN

FEATURED IN

Sep 2010

Sep 2010

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