When you like kimchi jjigae (stew), do that kimchi jjim (braised kimchi). Gradual cooked with a small quantity of liquid and fatty pork, braised kimchi is tender and filled with flavors.
Aged kimchi
Yearly in late fall, I make sufficient kimchi to final by the winter and spring. After ageing, the kimchi turns into bitter and packs wealthy taste, making it excellent for stews or soups! This kimchi jjim is a household favourite!
In Korea, mukeunji (묵은지), which is conventional poggi kimchi that has aged over at the least a six-month interval, is often used for this dish. The flavour of that previous kimchi is kind of intense. Some Korean eating places supply mukeunji dishes resembling mukenji jjim (pork-braised) and mukeunji godeungeo jorim (mackerel-braised).
Don’t fear! Your kimchi doesn’t have to be 6 months previous so that you can make this dish. Nevertheless, it’s finest to make use of effectively fermented kimchi that has turned bitter. The older the higher! When you don’t have home made kimchi, your Korean market might carry commercially made poggi kimchi.
The meat
Fatty pork is the most well-liked meat alternative for kimchi jjigae in Korea. As I at all times say, kimchi and fatty pork make an ideal pair. It’s no shock pork ribs are frequent and scrumptious in kimchi stew. If utilizing them, prepare dinner the ribs till they’re considerably tender by boiling them for 20-Half-hour, after which prepare dinner them with kimchi.
Ideas for making good kimchi jjim
- Outdated, bitter kimchi is the very best for this dish.
- Use the water used to rinse rice (ssalddeumul, 쌀뜨물) for the braising liquid. It’s generally used for Korean stews. Use the water from the second or third spherical of rinsing. The rice water thickens the broth barely and enhances the flavour of the braised kimchi. In any other case Anchovy broth, rooster broth, milky bone broth or vegetable broth can even be nice for this dish.
- If juice from kimchi is accessible, it’s going to add a lot of taste to the broth.
- You possibly can lower kimchi into small items earlier than cooking, however in Korea it’s generally made with the quarter cabbage intact as proven within the photograph beneath and lower on the desk.
- If the kimchi is overly bitter, add a bit of sugar to the stew to steadiness out the bitter style. It rounds up the flavour properly, however it’s not completely essential in case you don’t need to use sugar.
Extra recipes with previous kimchi
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Notes
Just a little little bit of sugar to the stew balances out the bitter style of kimchi. It rounds up the flavour properly, however it’s not completely essential in case you do not need to use sugar.
This kimchi jjim recipe was initially posted in March 2013. I’ve up to date right here with new pictures, extra info, and minor enhancements to the recipe.