Baek Jong-won's Super Simple Kimchi Jjigae

Cooking tips 💡

• Pork with some fat mixed in, rather than only lean meat, makes the broth richer and more savory when boiled.
• For stew, you must use sour kimchi or aged kimchi to get a refreshing taste; using unfermented fresh kimchi will not give a deep flavor.
• If you don't have saeujeot, you can substitute fermented anchovy sauce, fermented sand lance sauce, or tuna extract to season.
• Be careful not to use too much Jin-ganjang instead of soup soy sauce, as its characteristic sweetness and heavy aroma can ruin the kimchi jjigae. If you don't have soup soy sauce, it's better to use salt or fish sauce instead.
• Using a mix of coarse gochugaru for the broth and fine gochugaru for color keeps the broth from becoming muddy and makes it look clean.

Recommended for 🙋

• ⭐Those who have struggled to achieve deep umami every time they make kimchi jjigae.
• ⭐Those who want to enjoy a clean yet rich traditional pork kimchi jjigae without the hassle of stir-frying ingredients in oil.
• ⭐Those who want to make a fail-proof hearty main side dish with sour kimchi in the fridge and a little pork.