I’ve had a craving for Korean food ever since the March issue of Bon Appetit showed up on my doorstep.
So over the weekend, Adam and I rounded up the ingredients to make kimchi jjigae, a stew made with Korean red chili flakes (gochugaru) and red pepper paste (gochujang), and most importantly, kimchi. From what I understand, the make-up of this stew is flexible outside of the kimchi (it’s in the name after all).
I used the recipe by Sohui Kim from Bon Appetit as a base, and added a few more vegetables. The chili pepper flakes and paste aren’t overtly spicy, despite the glorious orange-red color of the stew. I also found that the kimchi I used was salty enough that I didn’t need any additional salt.
You can follow the link to get all the details. Here are the changes I made:
- Increased all the amounts so that I would have lots of tasty leftovers
- Added diced daikon and some baby bok choy
- Added baby bella mushrooms — next time, I would use shitake, which would hold its own a little more readily against the strong flavors in the stew, but I forgot to buy some
- Used bacon, but I would use a thicker cut of pork belly or some pork shoulder in the future
The result was a bowl of warming, funky deliciousness that was perfect for a rainy weekend. And a cloudy Monday. And a chilly Tuesday. And… well, you get it.
*Adam and I are finally watching the Good Place.