Entree: Russia – Far East Russia – Корё-сарам кимчи джигэ ➤ Koryo-saram kimchi jjigae (Spicy, sour kimchi stew made by Koryo-saram with pork, tofu, and potatoes)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 1 lb (454 g) pork shoulder or belly, thinly sliced
- 3 cups (700 g) well-fermented kimchi, chopped
- 3 tbsp (45 ml) kimchi brine (from the jar)
- 1 tbsp (15 g) gochugaru (Korean chili flakes) or to taste
- 1 tbsp (15 g) gochujang (Korean red pepper paste)
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) sesame oil
- 4 cups (960 ml) water or light anchovy stock
- 2 medium potatoes, peeled and cut into 1-inch pieces, about 10 oz (280 g)
- 1 medium onion, sliced (about 6 oz / 170 g)
- 3 cloves (approx. 12 g) garlic, minced
- 14 oz (400 g) soft tofu, drained and cut into 1-inch cubes
- 3 scallions (green onions), sliced on the diagonal
- Salt to taste
- 1–2 eggs (optional), to crack into individual bowls when serving

Instructions

1. Heat vegetable oil in a medium heavy pot over medium-high heat. Add the sliced pork and cook until it begins to brown and render some fat, about 4–5 minutes.
2. Add the garlic and sliced onion and sauté until the onion softens, about 3 minutes. Stir in the chopped kimchi and cook another 3–4 minutes to deepen the flavors.
3. Mix in gochugaru and gochujang, stirring to coat the pork and kimchi. Pour in the kimchi brine, soy sauce and water or stock, scraping any browned bits from the bottom.
4. Add the potato pieces, bring to a boil, then reduce heat to a simmer. Cover and simmer gently for 15–20 minutes until the potatoes are tender and flavors have melded.
5. Gently add the tofu cubes and simmer 3–5 minutes more to heat through. Stir in sesame oil and taste; adjust salt or soy sauce as needed.
6. To serve, ladle stew into bowls, top with sliced scallions and optionally crack a raw egg into each bowl to cook slightly in the hot broth, or serve with steamed rice.