Umma's Kimchi Jigeh The Best Recipes

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Umma's Kimchi Jigeh

"This is kimchi jigeh, Korea's traditional of all traditional dishes. Below is the hands-down, best kimchi jigeh recipe of all times. I know this because it's my grandma's that was handed down to my mom. Serve with white rice, brown rice, noodles, or whatever. I sometimes dig right in and just enjoy the pure goodness of this spicy, tangy, hot pot stew by itself. It's Umma's Original Kimchi Jigeh. Hope you like it."

Ingredients :

1 tablespoon canola oil
5 cloves garlic, minced, or more to taste
1 teaspoon minced ginger
1/2 pound boneless pork loin, sliced
1 teaspoon ground black pepper
1/2 teaspoon salt
2 cups kimchi, large slices, juice reserved
1 small onion, quartered
1 tablespoon kochu jang (Korean red pepper paste)
1 teaspoon beef dashida (bouillon granules)
4 cups water, or as needed
1 Korean green chile pepper, sliced
1 (12 ounce) package firm tofu, cubed
1 bunch scallions, cut into 1-inch pieces

Instructions :

Prep : 30M	Cook : 4M	Ready in : 1H5M

Heat a large saucepan over medium heat. Add oil, garlic, and ginger. Cook and stir until garlic is soft, about 1 minute. Add pork; season with black pepper and salt. Stir-fry until pork is crisp and golden brown, 3 to 5 minutes. Add kimchi and onion; stir-fry until onion is soft, 3 to 5 minutes more.
Add kochu jang and dashida to the vegetables in the saucepan. Pour in enough water to cover all ingredients and bring to a boil. Add green pepper and 1/4 cup reserved kimchi juice. Cover pot, educe heat, and simmer for 15 minutes.
Add tofu and simmer 10 minutes more. Add scallions and stir to combine.

Notes :

Taste before adding more salt. Kimchi will have enough salt for most people.
Rice cakes (1-inch, tube-shaped cakes, not the flat ovals) are an optional ingredient. If using, soak the cakes in water for 30 minutes. Drain and let dry. Heat oil in a skillet and fry rice cakes for 1 minute. Add cooked rice cakes to the saucepan when adding kochu jang.

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