michelle picker cooks

Kimchi jjigae (김치찌개) is a staple in Korean households. This stew, made with aged kimchi, is a hearty and delicious one-pot meal.

Choose a casserole dish with a lid and add 300g of chopped pork short ribs or skinless pork belly, ¾ of a cup of roughly chopped aged kimchi, 1 finely sliced brown shallot, 2 cloves of minced garlic and some sliced mushrooms (shiitake are traditional but I used 2 king oyster mushrooms). In a bowl, combine 1 tablespoon of rice wine or mirin, 1 tablespoon of gochugaru (Korean chilli flakes), 1 tablespoon of soy sauce, 1 teaspoon of gochujang (Korean chilli paste), ¾ of a cup of water and freshly ground black pepper to taste. Mix well and add to the pot. Slice 300g of classic (medium firm) tofu and place the slices on top of the stew. Bring to boil and then simmer over low heat until the pork is cooked through. Serve garnished with sliced spring onions.