Comments on: Kimchi Jjigae (Pork and Kimchi Stew) https://www.closetcooking.com/pork-and-kimchi-stew-kimchi-jjigae/ Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen. Sat, 14 Jul 2018 10:15:04 +0000 hourly 1 https://wordpress.org/?v=7.1.4 By: Nancy https://www.closetcooking.com/pork-and-kimchi-stew-kimchi-jjigae/#comment-48966 Fri, 21 Sep 2012 16:04:56 +0000 https://www.closetcooking.com/2007/08/25/pork-and-kimchi-stew-kimchi-jjigae/#comment-48966 I LOVE Korean food. I'm looking forward to your Korean board. (hint, hint)

]]> By: Kevin https://www.closetcooking.com/pork-and-kimchi-stew-kimchi-jjigae/#comment-48943 Thu, 20 Sep 2012 16:58:03 +0000 https://www.closetcooking.com/2007/08/25/pork-and-kimchi-stew-kimchi-jjigae/#comment-48943 Vijay: Good tip! Miso adds such depth of flavour to soups and stews like this!

]]> By: Vijay https://www.closetcooking.com/pork-and-kimchi-stew-kimchi-jjigae/#comment-48920 Wed, 19 Sep 2012 16:45:06 +0000 https://www.closetcooking.com/2007/08/25/pork-and-kimchi-stew-kimchi-jjigae/#comment-48920 One of my tricks in Kimchi Jigae is adding a tablespoon or two of miso to the broth. It adds a depth of flavor that makes it over-the-top good!

]]> By: Un-Ji https://www.closetcooking.com/pork-and-kimchi-stew-kimchi-jjigae/#comment-47051 Mon, 30 Apr 2012 22:39:03 +0000 https://www.closetcooking.com/2007/08/25/pork-and-kimchi-stew-kimchi-jjigae/#comment-47051 If you cannot eat pork, another authentic alternative is a can of tuna. Chicken or shrimp in kimchi jjigae sounds strange..

]]> By: Kevin https://www.closetcooking.com/pork-and-kimchi-stew-kimchi-jjigae/#comment-34204 Thu, 06 May 2010 01:04:42 +0000 https://www.closetcooking.com/2007/08/25/pork-and-kimchi-stew-kimchi-jjigae/#comment-34204 Anonymous: Recently I have sauteing the kimchi along with the pork in a few dishes that use both. I will definitely be doing this in the next batch of kimchi jjigae that I make. Thanks for the tips.

]]> By: Anonymous https://www.closetcooking.com/pork-and-kimchi-stew-kimchi-jjigae/#comment-34054 Fri, 30 Apr 2010 07:10:01 +0000 https://www.closetcooking.com/2007/08/25/pork-and-kimchi-stew-kimchi-jjigae/#comment-34054 Kevin, I love the fact that you make Korean food, but I have to tell you that you should probably reconsider adding gochujang to kimchi jjigae. I say this b/c I learned how to make kimchi jjigae from a real Korean grandmother (I'm Korean American). If you want to make it really authentic, you should add "gochu-kkaru" (which is the red pepper flakes) instead of gochujang; that is what Koreans use to make it spicier. Gochujang is a marinade that generally goes into other stews, daeji bulgogi, etc. but usually never in kimchi jjigae.

Also, you should probably cook the pork and kimchi at the same time so that the kimchi retains its integrity (meaning, retains the juices). The pork fat will flavor and cook the kimchee nicely. If you just add water and boil the kimchi instead of cooking it first, it saps the kimchi of all its juices so that it turns white. You want your kimchi to look cooked, not blanched.

I love your blog and I support your culinary endeavors! Keep up the good work!

]]> By: Kevin https://www.closetcooking.com/pork-and-kimchi-stew-kimchi-jjigae/#comment-30765 Sun, 27 Dec 2009 22:27:39 +0000 https://www.closetcooking.com/2007/08/25/pork-and-kimchi-stew-kimchi-jjigae/#comment-30765 mia: With the tofu in the stew you could easily just skip the pork but if you want to have a meat then chicken would work.

]]> By: mia https://www.closetcooking.com/pork-and-kimchi-stew-kimchi-jjigae/#comment-30741 Fri, 25 Dec 2009 18:27:15 +0000 https://www.closetcooking.com/2007/08/25/pork-and-kimchi-stew-kimchi-jjigae/#comment-30741 Hi Steve, I love kimchi and I usually eat it just like that (as a side dish, or even to 'snack' it while watching tv :D)

I love to see this recipe. since I'm a muslim and we don't eat pork, so what best meat do you think I can use to substitute the pork belly?
I'm also thinking about using shrimps 🙂

]]> By: Steve https://www.closetcooking.com/pork-and-kimchi-stew-kimchi-jjigae/#comment-26945 Mon, 31 Aug 2009 20:16:12 +0000 https://www.closetcooking.com/2007/08/25/pork-and-kimchi-stew-kimchi-jjigae/#comment-26945 I am a huge fan of kimchi and Korean food – this looks like a great recipe. Really nice blog.

]]> By: Kevin https://www.closetcooking.com/pork-and-kimchi-stew-kimchi-jjigae/#comment-24471 Wed, 24 Jun 2009 02:45:15 +0000 https://www.closetcooking.com/2007/08/25/pork-and-kimchi-stew-kimchi-jjigae/#comment-24471 Drew: Thanks for the tips! I will have to try it that way next time.

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