I have a bad habit of buying very specific cookware. This includes my ddukbaegi and dolsot which are wonderfully heavy clay and stone pots that are used to cook Korean stews and rice, respectively. Cooking such a down-to-earth dish like kim chi jjigae almost requires cooking it in such earthenware. The stone pot used to steam rice is especially nice because it forms that lovely brown rice crust that is later scrapped up and eaten. Of course, if you want to use your rice maker and stainless steel pot, go for it.
I've also used multi-grain rice, which has become more and more popular among Asian households as a healthy substitute for white rice. I actually prefer it in taste and texture to white rice.
- 1/2 lb of pork belly, cut into small cubes
- 1 small yellow onion, thinly sliced
- 1 cup of old kim chi, diced (or if you have relatively fresh kim chi, add 2 tbsps of gochujang, Korean red pepper paste)*
- 1/2 cup of kim chi juice, left over at the bottom of the jar
- 1/2 block of soft tofu, diced into 1 inch cubes
- 2 garlic cloves, minced
- 1 tsp of grated fresh ginger
- 2 scallions, thinly sliced
- tsp of sesame oil
*You can find these ingredients at a Korean market and kim chi nowadays is available at most east Asian markets
On medium-high heat pour a drizzle of sesame oil into your pot and cook the ginger and garlic for a few minutes until softened. Add the pork belly and cook until it is no longer pink.
Add the onions, kim chi, kim chi juice, gochujang (if you are using fresh kim chi). Fill the rest of your pot with water until everything is just covered. Stir the contents and bring to a boil and lower the heat to simmer for about 30 minutes.
Once the onions and kim chi are more translucent add the cubes of tofu to the soup and gently fold them into the red soup. Let the soup simmer for another 10-15 minutes. Garnish with sliced green onions and your kim chi jjigae is done– simple as that!
Eat the soup boiling hot with your rice.
Mmmm… I am warm and full.