Kimchi Chigae [Fermented/Pickled Cabbage Stew]
When I eat Asian dishes, I usually like to have some kind of soup/stew. It’s just so savory and there’s something warming about a home-made stew.
So to conclude our Korean Feast series, here’s a recipe for the Kimchi Chigae. I think most of you already know, but kimchi/kim-chee is a Korean spicy pickled cabbage. You can find them in any Asian grocery stores, but my favorite store is H-Mart.
Here are some images of what you want to look for, to guide you through the Asian Grocey Store aisles… Serious Eats has an awesome post on picking the best kimchi if you’re curious and want to become a kimchi connoisseur.
Kimchi Chigae is actually a really good way to use over-fermented kimchi. The kind that you forgot has been sitting in your fridge for far too long. But you can use fresh kimchi too, no issues.
You will need the following (serves 2, since it’s just the hubs and I… so adjust to your portion!):
- 1/2 cup Kimchi, chopped coarsely
- 3 slices Pork Belly, sliced to 1 in x 1/2 in
- 1/3 cup cubed Spam **Yes, this is optional as I know some of you are grossed out by Spam
- 1 cup Water
- 1/2 Onion, sliced
- 4 pieces Green Onion, sliced
- 1 tsp Hot Pepper Powder
- 1 Tbsp Hot Pepper Paste
- A pinch of sugar
- Sesame Oil
Start with a pot over medium flame. Put in the chopped kimchi (and a bit of kimchi juice, about 1/4 cup), then the pork belly. Let the pork belly cook for about 3 minutes. Pour in 1 cup of water, then throw in the rest of the ingredients except for the sesame oil. Cover & let simmer for 10-15 minutes.
Just before serving, drizzle with sesame oil.
Remember, you can adjust the spiciness of the stew by adjusting the amount of Hot Pepper Powder you put in. If you’d like you can also use tofu instead of/in addition to the pork belly/spam.
Ta da! We ate ours straight out of the pot hehe… and I know the picture doesn’t look very good, but I promise it’s delicious!!
I hope you enjoyed my Korean Feast Series!
Did you miss the earlier parts of my Korean Feast? Check them out: