The woman behind the counter at Duri, a new Korean shop and cafe in Ealing Common, was looking interested in what I was purchasing. In an attempt to explain, I said that I was making kimchi jjigae at home.
“Wwoooaaaaahhhh! Kimchi jjigae?!” She looked again at what she was just about to place into a plastic bag. Kimchi. Gochujang. Choco Pies (ahem, not for the jjigae). “You also need tofu.”
I waved my other plastic bag at her, having purchased some at the nearby Japanese shop Natural Natural. She burst into a big smile, finished up with my order, and sent me off with further approval of kimchi jjigae. Apparently they served some the other day and it sold out quickly.
Yes, kimchi jjigae, or kimchi stew, is delicious and as it’s served piping hot, it’s perfect for a cold night (and surely you know those). I reckon it’s also a gentle introduction to kimchi if you’re a bit nervous of it. All that’s required on the side is some white rice. Slurp.
Kimchi Jjigae
serves 2.
200g pork tenderloin (or belly), thinly sliced
1 tbsp sunflower oil
1 medium sized onion, sliced
1-2 cloves garlic, thinly sliced
1 loose cupful of kimchi, cut into bite-sized pieces
3 cups water
1-2 tbsps gochujang
1 block of soft tofu (silken, if possible)
3 spring onions, chopped
salt to taste
Heat a pot over medium heat and pour in the sunflower oil when it is hot. Add the onion and fry until it has softened. Add the garlic and stir fry for another minute. Add the sliced pork and again fry until cooked. Toss in the kimchi, fry for another minute, and then add the water and bring it all to a boil.
Stir in the gochujang (add to taste) and reduce the temperature so it all simmers away happily. Let it simmer for about 20 minutes though longer wouldn’t hurt it at all. Cut the block of silken tofu into cubes and carefully drop them into the pot. Stir them in gently and leave to simmer for another 5 minutes. Add salt to taste (you may not need any – I found mine fine as is) and throw in the spring onions at the end. Serve piping hot with white rice on the side.
Tamarind and Thyme 
Thu, 16 Dec, 2010 at 19:16
YUMMMMM.. I feel like a kimchi jjigae RIGHT NOW. and a chocopie to wash it all down 😉
Thu, 16 Dec, 2010 at 19:18
I love Kimchi, this recipe sound easy enough for me to succeed. gojuchang – do I get this in Chinatown?
Thu, 16 Dec, 2010 at 19:31
This is what I was attempting to make when I did my pork shank and kimchee stew, but alas, I couldn’t find any tofu. It looks great!
Thu, 16 Dec, 2010 at 20:05
Sounds good as I like kimchi. Pity I didn’t see this recipe until today as I made it for eating last week 🙂
Ute – there’s a Thai grocers in Gerrard street which has a Korean section upstairs where you can buy gochujang. I noticed it as nigella lawson mentioned it in her latest book. Cannot remember the name but it’s a 3 floor store.
Thu, 16 Dec, 2010 at 20:18
Oh! One of my favourite things! I usually add a can of diced tomatoes with their juice to the pot, and it’s heavenly. This is what I want right now!
Thu, 16 Dec, 2010 at 21:07
@Ute – you can pick up gochujang at most Chinese or Thai supermarkets in and around london. Or if you happen to be in central london centerpoint has it. Hans supermarket also carry it and the Japan centre store on upper regent street had it last time I was there.
Thu, 16 Dec, 2010 at 23:43
yum! I like your version. I usually add some Japanese miso, like a spicy miso soup 🙂
Fri, 17 Dec, 2010 at 01:30
Oh I love Kimchi Jjigae! I tried making it once… with unsmoked bacon! Wasn’t quite the same though but that might have been the other ingredients I used. Your recipe seems quite straightforward – I look forward to trying it sometime!
Fri, 17 Dec, 2010 at 19:13
Trying adding some spam or canned tuna to the jjigae next time. 🙂
Sat, 18 Dec, 2010 at 01:10
Seriously seriously love this dish. Ate it all over South Korea. Yum yum yum yum yum!
Sun, 19 Dec, 2010 at 10:59
I love your re-telling of the exchange with the lady in the shop!
Merry Christmas & sorry to hear about Vienna.
Sun, 19 Dec, 2010 at 14:33
We love kimchi, but I have never tried it in a soup – what a wonderfully warming idea!
Tue, 21 Dec, 2010 at 18:15
catty: You know what would make that better? Two chocopies!
Ute: As Robert and newmiyamoto say, I’m sure there’s a place in Chinatown to get it. Try New Loon Moon – they have a good selection of SE Asian things but they might have gochujang as well.
Lizzie: Mmm… your pork shank one made me drool but alas, I was out of kimchi by that stage! Next time!
Robert: You make kimchi at home? My hat’s off to you!
emvandee: Oh, tomatoes! This is new to me – sounds delicious!
newmiyamoto: Thank you for the gochujang shopping tips!
kat: I like the sound of that too! I should buy some new miso paste for my fridge.
Lea: I hope it works out for you!!!
June: OMG, I like the way you think. I did read about the tuna jjigae (something about it being easy for camping trips?) but my goodness, how could I forget about my beloved SPAM?!
Krista: Oooooh, I would love to eat my way around Korea one day!
LexEat: Thank you! Happy holidays to you too!
Foodycat: Ooooh…. it’s soooo good. Have you had it in fried rice? It’s excellent!