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Kimchi Jigae
Ingredients
3 1/2 to 4 1/2 cups Water, divided
1/2 cup Light brown sugar packed
2/3 cup miso paste
1/8 teaspoon cayenne, or to taste
2 tablespoons reduced-sodium soy sauce
1/2 lb boneless pork country ribs, cut into 1-inch chunks
1 1/2 teaspoons vegetable oil
1/2 large onion, sliced
3 each Clove garlic, chopped
1 1/2 cups coarsely chopped radish kimchi
2 tablespoons kimchi juice (from the jar)
1 lb extra-firm tofu
4 each Scallions, cut into 2-inch lengths
1 each zucchini, chopped
1 (3.5 to 5 oz.) pkg shiitake mushrooms, stems trimmed
1 handful bean sprouts (optional garnish)
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Kimchi Jigae

Kimchi Jigae

Kimchi Jigae
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:70 minutes
directions
1. In a small saucepan, combine 1/2 cup of the water and brown sugar. Bring to a simmer and cook, stirring occasionally, until sugar dissolves. Add miso, cayenne, and soy sauce, and continue simmering until mixture has the consistency of thick barbecue sauce, about 8 to 10 minutes. Remove from heat and set aside. Reserve 2 tablespoons and let remaining sauce cool to roomtemperature, then store for another use in an airtight container, refrigerated.
2. In a large pot cook the ribs over medium-low heat for 5 to 8 minutes, stirring occasionally, to lightly brown the meat and render a bit of the fat. Add oil, then add onion and cook, stirring frequently, until the onion is softened, about 4 minutes. Add garlic and continue cooking, stirring frequently, until garlic is fragrant, about 1 minute.
3. Add kimchi, kimchi juice, 3 cups of the water, and the 2 tablespoons reserved miso sauce, stirring to mix well. Raise heat to medium high, bring to a boil, then reduce to a simmer and continue cooking, uncovered, until pork is tender, 35 to 40 minutes.
4. Add tofu, scallions, zucchini, and mushrooms. If liquid has boiled off, add up to 1 cup water to submerge the vegetables. Simmer until vegetables are tender and tofu is heated through, about 5 minutes. To serve, ladle into bowls and top with bean sprouts, if desired.
Source: Hannaford fresh Magazine, January - February 2012
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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