Baek Kimchi Jjigae White Kimchi Stew Recipes

Steps:

• In a large pot or Dutch oven, combine the pork, ginger and 3 cups of cold water. Season with salt. Bring to a boil over high, then reduce the heat to a simmer, cover and cook until the pork is tender and almost falling apart, about 2 hours. You should have about 2 cups of pork broth in the pot; add more water if you don't.
• Stir in the kimchi, onion and garlic and continue simmering until the kimchi is very tender and the pork is absolutely falling apart, about 1 more hour. Taste the broth for seasoning, adding fish sauce as desired; otherwise season with more salt.
• Right before serving, garnish the top of the stew with the scallions, break the meat up and serve with the rice.

Steps:

• Dry-brine the cabbage: Rinse the head of cabbage under cold running water, making sure to get in between the leaves. Trim the root end off the cabbage and cut crosswise into 1-inch-thick slices, carving out the core if it's especially big and tough. Transfer the cabbage strips to your largest bowl. If your daikon came with green tops, cut them off the daikon and add them to the bowl. Sprinkle over the salt and toss with your hands until evenly distributed. Set aside to brine at room temperature until the hard cabbage leaves shrink and become wet and limp (but are still crunchy), 1 to 1 1/2 hours.
• Rinse the cabbage: Fill the bowl with cold water and swish the leaves around to rinse off the salt (and to clean off any remaining dirt). Lift the leaves out of the water and transfer to a colander. Repeat once or twice, until the cabbage leaves still taste discernibly salted, but not so salty that you can't eat them like salad. Rinse out the bowl.
• Make the sauce: To a food processor, add the pear, onion, garlic, ginger and sugar and process until the mixture is so finely chopped that it is almost puréed. Transfer the sauce to the empty bowl and stir in the fish sauce. Cut the scallions into 1-inch-long pieces and thinly slice the daikon and carrot, if using, into coins. Add the vegetables to the sauce. Stir to combine. Add the drained cabbage and toss with clean hands until well combined.
• Transfer the sauced cabbage to a clean 1/2-gallon jar, using your hands to gently pack it down. (A few air gaps are fine; they'll fill with liquid over time.) This amount of cabbage should fill the jar, leaving about an inch of room at the top. Top the jar with any sauce left in the bowl. Loosely close with a lid (see Tip). Wash your hands and rinse off the jar.
• Let the jar of kimchi begin fermenting on the kitchen counter at room temperature for 2 to 3 days, "burping" it every 12 hours or so, which just means opening the lid to let out any excess build-up of gas. After this, the cabbage should have released even more of its liquid; it's OK if the liquid doesn't completely cover the cabbage at this point, though it may. Refrigerate the kimchi to finish fermenting until it's sour, 2 to 3 weeks and up to 6 months, at which point it will be very, very sour and should be eaten or turned into jjigae. Check (and taste!) the kimchi every 2 to 3 days to familiarize yourself with the fermentation process.

Steps:

• Make the anchovy and kelp broth: In a medium pot, combine the water, dried anchovies, and kelp. Bring to a low boil, then reduce the heat to medium low, cover, and simmer for 25 minutes. Strain the broth and discard the solids. Set the broth aside until ready to use.
• Make the kimchi jjigae: Heat the vegetable oil in a medium pot over high heat. Add the onion, garlic, and pork belly and cook until the onions soften and the pork is lightly browned, about 5 minutes.
• Add the drained, chopped kimchi and cook for 2-3 minutes, until slightly darkened.
• Add the Korean chile flakes, sugar, salt, reserved kimchi juice, and anchovy and kelp broth and stir well to combine.
• Lay the tofu and mushrooms on top of the soup and gently stir to submerge in the broth (do not break up the tofu). Cover the pot, reduce the heat to low, and simmer for 30 minutes. Remove the pot from the heat and season the soup with more salt to taste.
• Ladle the soup into bowls and top with the green onion and sesame oil. Serve with white rice, if desired.
• Enjoy!