Schulyer's kimchijigae

Ingredients

• 454 g (1 pound)kimchi, with its juice
• 340–680 g (12–24 oz)tofu
• 1 bunchspring onions
• 240–480 ml (1–2 cups)rice cakes
• 30–45 ml (2–3 tablespoons)gochujang (Korean chilli paste)
• 30–45 ml (2–3 tablespoons)gochugaru (Korean chilli flakes)
• 950 ml (4 cups)water
• 6–8pork ribs
• 30–45 ml (2–3 tablespoons)neutral cooking oil, such as avocado oil

Instructions

1. 1

   Rinse the ribs

   Rinse the pork ribs in water, then dry them well.

2. 2

   Slice the kimchi

   Cut the kimchi into pieces about 2.5–4 cm (1–1½ inches) long and set aside.

3. 3

   Heat the pot

   Heat a large pot over high heat. Once it is hot, add 30–45 ml (2–3 tablespoons) of neutral cooking oil.

4. 4

   Brown the ribs

   Sear the ribs in the pot, turning them every few minutes so each side browns.

5. 5

   Add the kimchi

   Layer all the kimchi over the ribs and pour in the kimchi juice from the jar.

6. 6

   Add the water

   Pour in 950 ml (4 cups) of water, or enough for the water level to reach about the top of the kimchi.

7. 7

   Cook the stew

   Lower the heat to medium-high and cook for 20 minutes.

8. 8

   Prepare the tofu

   While the stew cooks, cut the tofu into cubes.

9. 9

   Chop the onions

   Chop the spring onions.

10. 10

    Rinse the rice cakes

    Rinse the rice cakes, or defrost them according to the packet instructions.

11. 11

    Stir the stew

    Stir the stew, lifting the ribs from the bottom of the pot and mixing everything together.

12. 12

    Season to taste

    Add gochujang and gochugaru to taste, bearing in mind that both are spicy.

13. 13

    Cook again

    Let the stew cook for another 20 minutes.

14. 14

    Add tofu and onions

    Add the tofu and three-quarters of the spring onions, reserving the rest for garnish.

15. 15

    Finish cooking

    Cook for 5–10 minutes. The stew is ready at this point, though it can continue to simmer for hours; a longer simmer makes the ribs more tender and the stew more flavourful.

16. 16

    Cook the rice cakes

    Add rice cakes only when you are ready to eat. Cook them in the stew over medium heat for about 5 minutes. Add them in batches if needed, as they can break down if left simmering for longer.

17. 17

    Garnish and serve

    Serve in a Korean ttukbaegi (earthenware bowl) or a regular bowl, garnished with the reserved spring onions, alongside a bowl of rice.

What is kimchijigae?

Kimchijigae, also commonly written kimchi jjigae, is a Korean stew built around kimchi. It is a familiar, homely dish, with the fermented cabbage lending the broth its tangy, savoury character.

This version layers kimchi over browned pork ribs, then adds tofu and spring onions. The rice cakes go in at the end, so they stay pleasantly chewy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 27g protein, 25g carbs, 21g fat.

The pork ribs and tofu provide most of the protein, while rice cakes contribute much of the carbohydrate. Pork and cooking oil account for much of the fat, and kimchi, gochujang and gochugaru contribute flavour and some sodium. Serve with rice if you like, and balance the meal with an extra portion of vegetables.

Choosing the kimchi

Mukeunji: Well-aged kimchi gives the stew a deeper, more pronounced sourness. The recipe also works with fresh shop-bought kimchi, so use what you have.

Kimchi juice: Keep the liquid from the jar and add it with the kimchi. It brings extra flavour to the pot.

Browning the ribs

Dry first: Pat the rinsed ribs thoroughly dry so they can brown rather than steam in the pot.

Turn regularly: Brown each side over high heat, turning the ribs every few minutes. This step starts the cooking and builds savoury flavour before the kimchi and water go in.

Getting the broth right

Water level: Add the measured water, checking that it reaches about the level of the kimchi. The ingredients should cook together in the pot rather than be buried under excess liquid.

Chilli: Gochujang and gochugaru both bring heat. Add them to taste, especially if you prefer a milder broth.

When the stew is ready

Ribs: The stated cooking stages take 45–50 minutes after browning, including the final 5–10 minutes with tofu. A longer simmer can make the ribs more tender and the broth more flavourful.

Rice cakes: Add these just before eating and cook for about 5 minutes over medium heat. They are ready when warmed through and chewy; prolonged simmering can make them fall apart.

Serving the stew

Bowl: Serve it in a ttukbaegi or any deep bowl, with the reserved spring onions scattered on top.

Rice: A bowl of rice alongside makes a simple accompaniment and gives you something to eat with the richly flavoured broth.

Recipe notes & tips

• Dry the ribs well after rinsing to help them brown.
• Use the kimchi juice from the jar as well as the cabbage.
• Add gochujang and gochugaru gradually if you are unsure about the heat.
• Keep the rice cakes separate until close to serving time.
• Add rice cakes in batches if you expect to have leftovers.
• Reserve one-quarter of the chopped spring onions for the garnish.

Variations

• Older kimchi: Use mukeunji for a more deeply fermented, tangy flavour.
• Milder broth: Start with less gochujang and gochugaru, then season to taste.
• Extra tofu: Use the larger amount of tofu for more cubes in each bowl.
• No rice cakes: Leave them out and serve the stew with a bowl of rice.
• Longer simmer: Let the stew simmer longer for more tender ribs and a fuller-flavoured broth.

Common mistakes to avoid

• Wet ribs: They are less likely to brown; dry them thoroughly before searing.
• Skipping the kimchi juice: The broth misses out on its flavour; add the juice from the jar.
• Adding too much chilli at once: The stew may become hotter than you want; season to taste.
• Adding rice cakes too early: They can disintegrate during a long simmer; add them just before serving.
• Leaving rice cakes in leftovers: They can lose their chewy texture; cook only the amount you plan to eat.

How to store

Refrigerate leftover stew in a covered container and use within 3 days. Reheat it in a saucepan until hot throughout; cook rice cakes separately in the reheated stew for about 5 minutes, adding only what you plan to serve.

Frequently asked questions