Pork and Kimchi Stew (Kimchi Jjigae) | Christopher Kimball’s Milk Street

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Simple, speedy, savory—Korean pork and kimchi stew clicks all of our boxes

Pork and Kimchi Stew (Kimchi Jjigae)

1 hour 15 minutes 25 minutes active

Pork and Kimchi Stew (Kimchi Jjigae)

Bone-in baby back ribs provided meaty flavor and, when cut into individual ribs, tenderized quickly in the simmering broth. We gave the stew layers of heat by combining the Korean chili paste gochujang with the juice from the drained kimchi. If you can find sliced dried shiitake mushrooms, use them in place of whole to skip slicing. We liked this soup as a starter, but with a bowl of steamed white rice, it becomes a complete meal.

5

Servings

Tip

Don’t use extra-firm or soft tofu. Soft or silken tofu was too fragile, and extra-firm added too much chew. Textures vary from brand to brand, but we preferred medium-firm and firm.

1 hour 15 minutes

25 minutes active

Ingredients

  • 1

    cup boiling water, plus 5 cups cold water

  • ½

    ounce dried shiitake mushrooms

Directions

  1. 01
    In a bowl, combine the boiling water and mushrooms. Let sit for 30 minutes.

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