Kimchi Jjigae with Homemade Quick Kimchi
Back to Recipes & MoreIngredients
- 2 kg (4.4 lbs) napa cabbage (about 1 large), cored and cut into 2 inch (5 cm) pieces
- ½ cup (150 g) kosher salt
- 12 cups + 1 cup (3 L + 250 ml) cold water
- 2 tbsp (18 g) glutinous rice flour or tapioca flour
- ⅓ (70 g) onion, cut in rough chunks
- 6 large cloves garlic
- 2 inch (5 cm) piece of ginger, peeled and roughly chopped
- ⅓ cup (66 g) Redpath® Granulated Sugar
- ¼ cup (32 g) Korean red chili flakes (gochugaru)
- ¼ (60 ml) fish sauce
- ¼ cup (60 ml) light soy sauce
- 2 cups (300 g) julienned carrots, about 1½ in (4 cm) long
- 1 ½ cups (150 g) julienned Korean or daikon radish, about 1½ in (4 cm) long
- ½ cup (50 g) sliced green onion
- ½ lb (227 g) pork belly (good quality lightly smoked bacon can be substituted)
- 2 cups (500 g) kimchi, with juices
- 1 cup (150 g) onion (about 1 medium) , cut into ¼ inch (5 mm) slices
- 1 tbsp (10 g) minced garlic
- 1 tbsp (8 g) Korean red chili flakes (gochugaru)
- 1 tbsp (18 g) Korean red chili paste (gochujang)
- 1 tbsp (14 g) Redpath® Dark Brown Sugar, packed
- 1 tsp (3 g) minced ginger
- 4 cups (1 L) water or stock of choice
- ¼ cup (25 g) sliced green onion
- 1 package (350 g) soft tofu, cut into ¼ inch (5 mm) slices
Instructions
- Wash two 1 L jars or four 500 ml jars and their lids in hot soapy water and rinse well; set aside where they will not be disturbed (kimchi does not require the jars to be sterilized as in canning, for they are not meant to be shelf stable after their original fermentation process).
- In a large bowl, whisk the kosher salt into 12 cups (3 Liters) of cold water until dissolved. Immerse the cabbage in the water and set aside for 2 hours.
3. While cabbage is soaking, combine the rice or tapioca flour in a small pot with 1 cup (250 millilitres) of water and bring to a boil, stirring, over medium heat. Boil for 2 minutes, then seat aside to cool.
4. For the seasoning paste, combine the onion, garlic, ginger, Redpath® Granulated Sugar, chili powder, fish sauce, soy sauce and the cooked flour mixture in the bowl of a food processor fitted with the metal blade. Process until mixture is a smooth paste, about 1 minute.
5. After cabbage has soaked, rinse under cold water and drain well. Place cabbage back in a large bowl and add the carrots, radish, green onions and seasoning paste. Massage mixture together well (you may want to wear rubber gloves) until all ingredients are evenly incorporated.
6. Pack kimchi tightly into the prepared jars, pressing down on the vegetables so that they become submerged in their natural brine. Place lids on the jars and set them in a cool place for 2 to 3 days.
7. Once a day open the jars and using the bottom of a clean glass press down on the vegetables to immerse the in the brine and press out any air bubbles. Taste the kimchi after 2 days and leave 1 more day if a stronger taste is desired. Then place kimchi in the refrigerator and enjoy for up to one month
1. Slice pork belly into 1 inch (2.5 centimetres) thick pieces, then into ¼ inch (0.6 centimetres) slices. Set a large, heavy pot over medium heat and brown the pork belly slices, about 5 minutes.
2. Meanwhile, squeeze the juices out of the kimchi reserving the juice.
3. Remove the pork with a slotted spoon and set aside. Place the squeezed kimchi and onion in the pot with the drippings from the pork belly and sautée for 5 minutes.
4. Add the garlic, chili flakes, chili paste, Redpath® Dark Brown Sugar, and ginger and cook 3 minutes.
5. Add the stock, reserved kimchi juice and browned pork belly to the pot and bring to a boil. Turn heat to low and simmer, covered, for 30 minutes. Remove lid and continue to simmer for 20 minutes.
6. Serve immediately topped with tofu slices and green onion.
- The taste of the kimchi will get more sour over time. Older kimchi is great for making kimchi jjigae, a type of stew, so we included a recipe below!
