Main ingredients 🥩
PorkKimchiTofuGreen onionOnionChili pepperSalted shrimpGochugaruSoup soy sauceGarlic
Fabri's Kimchi-jjigae
An Italian chef's kimchi-jjigae with deep, rich flavor using garlic paste and pork Maillard technique.
🙋 Recommended for
- ⭐ For those who want to add a unique deep flavor to their usual kimchi-jjigae.
- ⭐ For those who want to learn the chef's garlic paste and meat heating techniques.
- ⭐ For those who want a hearty meal with a rich and spicy broth.
Ingredients needed 🛒3 servings
- Pork 300g
- Sour kimchi 1/4 head
- Tofu 1/2 block
- Green onion 1 stalk
- Onion 1/2
- Red chili pepper 1
- Cheongyang chili pepper 1
- Garlic 5 cloves
- Salted shrimp 1 tbsp
- Gochugaru 2 tbsp
- Soup soy sauce 1 tbsp
- Salt a pinch
- Water 3 cups
Recipe 🍳
- Slice the green onion and chili peppers diagonally. Cut the onion into thick strips.
- Crush the garlic completely with the blade of a knife, then sprinkle a little salt and mince, drawing out the garlic juices to form a paste.
- Arrange the pork in the pot so the fatty parts touch the bottom to render the fat, then sear until the surface is golden brown and a Maillard reaction occurs.
- Once the pork is properly cooked, gather the sliced onion, some of the chili peppers, and the garlic paste in the center of the pot and stir-fry lightly.
- Place the whole sour kimchi lengthwise on top of the stir-fried ingredients, then pour in water or broth just enough to barely cover the ingredients, and turn up the heat.
- Season with salted shrimp, gochugaru, and soup soy sauce, then cover with a lid and boil vigorously over medium heat for at least 15 minutes to develop the broth.
- When the kimchi and pork have softened, add large chunks of tofu, the green onion, and the remaining chili peppers on top as garnish, then bring to a boil once more to finish.
- Crush the garlic with salt to make a paste and prepare the vegetables appropriately.
- In a pot, render the pork fat first, then add the vegetables, minced garlic, whole kimchi, and water, and bring to a boil.
- Season with salted shrimp and gochugaru, then top with tofu and green onion and boil briefly.
Cooking tips 💡
- When mincing garlic, sprinkling a little salt helps release the garlic's juices, making the base aroma much more intense.
- By searing the pork without cutting it, starting with the fat side, the broth will be infused with a rich, savory flavor.
- Even if the kimchi broth is insufficient, salted shrimp and soup soy sauce can adequately provide a deep umami flavor.
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