Prep 15 mins
Cook 30 mins
Kim chi jji ge is The most popular stew in Korea. There are almost as many variations as there are cooks. You can add beef, tofu, canned tuna, vegetables such as squash, onion, carrot, etc... be creative! I found this recipe on the Korean Kitchen website and have served it to our Korean homestay student, and her friends, on several occasions. They have all said it is as good as what their mothers make.
- 1 lb pork, thinly sliced (I usually use boneless pork loin chops, but do not trim the fat)
- 2 tablespoons korean red pepper paste (kochujang)
- 3 cups water
- 1 cup kim chee
- 1 teaspoon soy sauce
- 1 tablespoon korean red pepper powder (kochugaru)
- 2 tablespoons garlic, minced
- 2 green onions, sliced on the bias
- 1⁄2 lb tofu (medium or firm)
- 2 hot green chili peppers, chopped (optional)
- salt, to taste
- pepper, to taste
- Spray a medium size pot with non-stick spray and set over medium-high heat.
- Add pork and saute for a minute or so.
- Add Korean red pepper powder (kochugaru) and cook until meat becomes white.
- Add the water and kimchi. Bring to a boil, then reduce heat to a simmer. Add soy sauce, Korean red pepper powder (kochujang), and garlic.
- Cook for 20-30 minutes.
- Add chilies, green onions, salt and pepper.
- Cook for another minute.
- Serve with rice.
A delicious recipe! It is a common request in my house. Thanks so much for sharing!!
This was delicious! Thanks for an idea for something else to do with my kimchi (when I make it there is so much...and none of us eat very much of it at a time, so this helps use it up). Great with rice, of course :)
This was a good base, J.Ko. But I found ways to give it a lot more flavor, which I felt it lacked when I made this recipe the first time. I use bacon. The fatty-ness of it really soaks up the flavors. I also use dashida. This makes the soup have that great well-rounded beef flavor...and it replaces the salt. Every once in a while I'll put some tofu in it too. You did a pretty decent job. I make this often for myself.