The kimchi casserole, better known as kimchi jiggae, is a hearty meal that can be enjoyed with the family over dinner on any given day. Filled with vegetables and meat, it is filling, healthy and most importantly, tasty.
With the right ingredients, this simple dish can be fun to make at home for a quick and filling meal. We have a recipe for you below:
- 1 pound of kimchi, roughly chopped
- ½ pound of pork shoulder, cubed
- ¼ cup of kimchi juice
- 2 square tofu, cubed
- Three green onions
- One yellow onion, sliced
- One tablespoon of ginger paste
- One tablespoon of gochujang
- Two teaspoons of gochugaru
- Two teaspoons of sugar
- One teaspoon of sesame oil
- 2 cups of anchovies stock or chicken stock
- Heat oil in a pot under medium heat and start cooking the chopped pork shoulders for about 3 to 4 minutes until the meat begins to turn slightly brown.
- Add green onion, yellow onion and ginger paste and stir until the onion becomes fragrant for about 2 minutes. Leave about ½ cup of green onions for later.
- Add the chicken stock and close the lid. Let the pork shoulders thoroughly cook for another 8 to 10 minutes.
- Add the kimchi along with the gochujang, gochugaru, sugar and sesame oil to the pot. Mix well and let it simmer for another 2 minutes.
- Add the cubed tofu and the remainder of the onion to the pot. Add salt and pepper to taste and let it boil for another minute before turning the heat off.
- Serve it while it’s hot in individual bowls as it is or serve it with a bowl of rice.
- Getting the ingredients:
You can find the ingredients such as kimchi, gochujang and gochugaru in a Korean speciality store and big chain hypermarket such as Aeon or Cold Storage.
- Store it:
You don’t have to finish it all. Save it for later by tightly sealing it within a plastic wrapper and keep it in the freezer. The casserole is best consumed within 3-4 days. When you are ready to eat, heat a bowl of casserole in the microwave.
- DIY your anchovies stock:
Combine anchovies, Korean radish (Daikon Radish), dried kelp and green onions in a bowl of water and boil for about 20 to 30 minutes. Strain the water from the broth, and there you have it – your very own anchovy broth for your Kimchi casserole.