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kimchi jigae

j
jan Oct 28, 2007 08:31 AM

My Korean next door neighbor just delivered about a 4 gallon jar of homemade kimchee.....does anyone have a recipe for kimchi jigae ?

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  1. k
    kkbriggs RE: jan Oct 28, 2007 08:59 AM

    There's a great thread on Korean recipes right now at http://www.chowhound.com/topics/451127 You might try some of the links recommended in that thread.

    3 Replies
    1. re: kkbriggs
      oakjoan RE: kkbriggs Oct 28, 2007 09:59 AM

      I don't have a recipe for kimchee jigae, BUT, Bittman has a wonderful potato pancake with kimchee. I make it all the time. It's great served with bbq'd/broiled marinated chicken thighs with sesame seeds. Will post if you're interested and don't have Best Recipes in the World

      1. re: oakjoan
        j
        jan RE: oakjoan Oct 28, 2007 01:55 PM

        Thanks, I do have Best Recipes in the World, never thought to look there!

        1. re: oakjoan
          k
          Kagey RE: oakjoan Oct 29, 2007 03:46 AM

          Ooh could you post anyway? I don't have the book but I'd love to see that recipe!

      2. t
        traceybell RE: jan Oct 28, 2007 08:32 PM

        First you should wait until your kimchi gets very ripe. New kimchi doesn't make for good chigae because you want it to be acidic. Basically, you stir-fry it with some pork, add water and let it boil, then simmer over medium-to-low heat for about 20 minutes. You can add Korean soup stock or dried anchovies for some depth. I think some people add Korean dried chili powder to make it more spicy. You can add tofu. This is the basic recipe.

        --I'm not sure how to get the pork really tender. Maybe use a fatty cut and let it cook over low heat a lot longer? I often use canned tuna in place of pork, just adding drained tuna near the end of cooking. This is a very college student thing to do. And I will add an egg yolk. But I'd be interested if anyone knows how to make it w/very tender pieces of pork. That's the best kind.

        2 Replies
        1. re: traceybell
          WCchopper RE: traceybell Oct 29, 2007 11:16 PM

          I get pork "kabob" meat and chop it up and it is plenty tender. I don't know what cut they use for the kabob meat though.

          1. re: traceybell
            h
            Humbucker RE: traceybell Nov 1, 2007 04:44 PM

            Just a tip if you have new kimchi but want it to get more sour: leave the container outside on the counter for a night or two. Make sure you set the container in a bowl or some other basin and loosen the lid because the fermentation may cause some juices to bubble out.

          2. luckyfatima RE: jan Oct 29, 2007 11:55 PM

            In addition to jigae you can make kimchi fried rice and also kimchi mandu. Yummy!

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