Main ingredients 🥩
Well-fermented ripe kimchiPork shoulderOnionCheongyang chili pepperTofuGreen onion
Ttukdak Hyung's Kimchi Jjigae
🙋 Recommended for
- ⭐ Those tired of ordinary, light kimchi jjigae and want to make a truly deep and rich broth.
- ⭐ Those who prefer thick stew dishes that maximize the savory flavor of pork fat.
- ⭐ Those who want to prepare a hearty lunch with the perfect harmony of beef bone broth and pork fat base.
Ingredients needed 🛒3 servings
- Well-fermented ripe kimchi (about the same amount as the pork prepared)
- Kimchi brine (appropriate amount)
- Pork shoulder (with plenty of fat)
- Onion
- Cheongyang chili pepper
- Red chili powder
- 1 pack of store-bought beef bone soup broth
- 1 block of tofu
- 1 stalk of green onion
- Dashida (anchovy flavor)
- Anchovy fish sauce
Recipe 🍳
- Prepare the well-fermented ripe kimchi and kimchi ends by cutting them into bite-sized pieces and thin strips.
- Separate the fat from the pork shoulder, then cut both the fat and the meat into bite-sized pieces.
- First, add the separated pork fat to a pan and grill until the surface is golden brown and crispy to render out plenty of oil.
- Add the grilled pork fat and rendered oil to a blender along with the onion, Cheongyang chili pepper, and prepared kimchi brine. Blend until very smooth, with no chunks remaining.
- Pour the finely blended pork fat mixture into the stew pot. Add the cut kimchi and red chili powder, then stir-fry slowly over low heat until wilted.
- Once the kimchi is softened, add the entire pack of store-bought beef bone soup broth and all the reserved tender meat.
- Add the tofu, cut into rough, large pieces to mimic the appearance of restaurant-style jjigae, and boil until the meat is fully cooked.
- Prepare one stalk of green onion. Thinly slice the white part for 'tangpa' (sliced green onion for soup) and cut the green leafy part into large pieces, then add them to the pot.
- Finally, add Dashida (anchovy flavor) and anchovy fish sauce to enhance the deep umami flavor, adjust seasoning, then add the green onions and boil for exactly 2 more minutes to complete.
- Grill pork fat until golden brown, then blend it smoothly with onion, chili pepper, and kimchi brine in a blender.
- In a pot, stir-fry the blended sauce with kimchi and chili powder, then add a pack of beef bone soup broth and pork meat, and boil thoroughly.
- Add large pieces of tofu and green onion, season with anchovy fish sauce and Dashida, and simmer for a bit longer to finish.
Cooking tips 💡
- Raw pork fat is tough and difficult to blend with a home blender, so be sure to grill it until golden brown and soft in a frying pan before blending. This allows it to dissolve well into the jjigae.
- To clean the blender used for blending pork fat without damaging the blades, fill it halfway with water immediately after cooking, add dish soap and eggshells, and blend. This provides a polishing effect for a thorough cleaning.
- The key to achieving a thick and rich broth, unlike simply stir-frying with cooking oil, is the process of blending the pork fat itself into a sauce.