Sadly, it wasn't -- I made a ham bone soup with my Easter leftovers. But, I promised her I would write up a post with my kimchi chiggae (also sometimes spelled kimchi jiggae) recipe, so, here it is!
Normally, you make kimchi chiggae to use up the end of a big jar of kimchi. I haven't had kimchi in a while, so I made it using new kimchi. It was still delicious. But -- it's best with older, funkier kimchi that has had some time to get crazy.
So, you start with some pork cut into small bite size pieces. You want a fattier cut of pork - like pork belly. This is some pork shoulder steaks that I bought on sale:
Next, chop up some kimchi. Try to reserve as much of the juice as possible -- this helps to flavor the broth. I chop mine on a plastic cutting board, then rinse the cutting board with a little water into the wok. If you have extra juices in the jar, dump them in too.
After 15-20 minutes, mix in 2 cans of tuna meat (rinse it first), 1/2 block of firm tofu cut into squares, and 1 bunch of green onions sliced into 1-inch pieces.
Drizzle sesame oil over stew before serving. Serve with hot white rice.
RECIPE: Kimchi chiggae
2 cups diced pork (marinate in soy sauce, sesame oil, rice wine and sugar)
2 cups cubed tofu (use firm or extra firm)
3-4 cups kimchi, chopped
1 half onion, sliced thinly
8 cups water
2 TBS sugar
2 TBS gochuchang (Korean chili paste)
2 TBS sesame oil
1 bunch green onions (sliced into 1-inch pieces)
2 cans white tuna meat (rinsed)
* Stir fry pork and set aside. If there are drippings left over, leave them in the wok.
* Add the kimchi to the wok with the pork drippings and cook 5 minutes.
* Add onion, sugar, gochuchang and water. Heat to a boil, then reduce heat slightly. Add the pork. Simmer 15-20 minutes or until kimchi softens.
* Mix in the tuna, tofu and green onions. Heat 5 more minutes then finish with sesame oil.
* Serve with white rice.