Kimchichigue

Kimchichigue Recipe from Korea - Pork Chop, Kimchi, Tofu, and More

Region / culture: Korea | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Kimchichigue is a traditional Korean stew that combines the spicy and tangy flavors of kimchi with pork, tofu, and vegetables. This hearty and flavorful dish is perfect for a comforting meal on a cold day.

History

Kimchichigue has been a popular dish in Korean cuisine for centuries. It is believed to have originated as a way to use up leftover kimchi and other ingredients, creating a delicious and satisfying stew that is now enjoyed by many.

Ingredients

0.5 lb (227 g) boneless pork chop
14 oz (397 g) chinese cabbage "kimchi"
3 cups of water
12 oz (340 g) tofu
2 green onions
4 dried mushrooms, soaked in water
3 tbsp salad oil

How to prepare

Slice the pork into bite-sized pieces and cut the "kimchi" into the same size.
In a pan over medium heat, heat some oil and cook the pork, stirring occasionally.
Once the meat is almost cooked, add the drained "kimchi" and stir.
Set aside the liquid from the "kimchi".
Stir in the reserved liquid and continue cooking.
Add water, bring it to a boil, and then remove from heat.
Add the diced tofu, mushrooms, and green onion.

Variations

Add vegetables like mushrooms, zucchini, or spinach for added flavor and nutrition.
Use chicken or beef instead of pork for a different twist on the dish.
Experiment with different types of kimchi, such as radish or cucumber kimchi, for a unique flavor profile.

Cooking Tips & Tricks

Make sure to drain the kimchi before adding it to the stew to remove excess liquid and prevent the dish from becoming too watery.

- Adjust the spiciness of the stew by adding more or less kimchi, depending on your preference.

- For a richer flavor, use pork belly or shoulder instead of boneless pork chop.

Serving Suggestions

Kimchichigue is traditionally served with a bowl of steamed rice and a side of pickled vegetables. You can also enjoy it with a bowl of noodles or a simple salad.

Cooking Techniques

Stir-frying the pork and kimchi before adding the liquid helps to develop the flavors of the dish.

- Simmering the stew over low heat allows the ingredients to meld together and create a rich and savory broth.

Ingredient Substitutions

If you don't have pork, you can use chicken, beef, or tofu as a protein alternative.

- Substitute vegetable oil for salad oil if needed.

- Use vegetable broth instead of water for a richer flavor.

Make Ahead Tips

Kimchichigue can be made ahead of time and reheated before serving. Store the stew in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the kimchichigue with sliced green onions or toasted sesame seeds for a pop of color and added flavor. Serve the stew in individual bowls with a side of rice for a complete meal.

Pairing Recommendations

Kimchichigue pairs well with a variety of Korean side dishes, such as kimchi pancakes, japchae (stir-fried glass noodles), or banchan (assorted side dishes). A cold glass of Korean rice wine or a refreshing green tea is the perfect accompaniment to this spicy and savory stew.

Storage and Reheating Instructions

Store any leftover kimchichigue in an airtight container in the refrigerator for up to 3 days. Reheat the stew in a pot over low heat, stirring occasionally, until heated through. Add a splash of water or broth if needed to prevent the stew from drying out.

Nutrition Information

Calories per serving

A serving of kimchichigue typically contains around 300-400 calories, depending on the portion size and ingredients used.

Carbohydrates

Kimchichigue is a low-carb dish, with only a small amount of carbohydrates coming from the kimchi and tofu.

Fats

The main source of fat in kimchichigue comes from the pork and salad oil used for cooking. However, you can reduce the fat content by using lean cuts of pork and cooking oil in moderation.

Proteins

Pork and tofu are the primary sources of protein in kimchichigue, making it a satisfying and filling meal.

Vitamins and minerals

Kimchi is rich in vitamins A and C, as well as minerals like calcium and iron. Tofu also provides a good source of calcium and iron, making kimchichigue a nutritious dish.

Alergens

Kimchichigue may contain allergens such as soy (from tofu) and gluten (if any wheat-based ingredients are used). Be sure to check labels and ingredients if you have food allergies.

Summary

Kimchichigue is a nutritious and flavorful dish that is low in carbohydrates and high in protein. It is a great option for a satisfying meal that is also good for your health.

Summary

Kimchichigue is a delicious and nutritious Korean stew that combines the bold flavors of kimchi with tender pork, tofu, and vegetables. This comforting dish is perfect for a cozy meal at home and can be customized with your favorite ingredients and spice level. Enjoy kimchichigue with a bowl of steamed rice and a side of pickled vegetables for a satisfying and flavorful dining experience.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Kimchichigue. It was a cold winter day, and I had just finished organizing my collection of cookbooks. As I flipped through the pages, I stumbled upon a handwritten recipe tucked away in the back of one of the books. The title caught my eye, and I knew I had to give it a try.

I had never heard of Kimchichigue before, but the ingredients listed were familiar to me - kimchi, tofu, pork, and vegetables. It sounded like a comforting and hearty dish, perfect for warming up on a chilly day. As I read through the instructions, I could almost taste the spicy, tangy flavors that would come together in this dish.

I decided to make Kimchichigue for dinner that night, and I set to work gathering all the necessary ingredients. I made sure to use the best quality kimchi I could find, as I knew it would be the star of the dish. I chopped the tofu into bite-sized pieces, thinly sliced the pork, and diced up the vegetables. The kitchen was filled with the savory aromas of garlic, ginger, and gochujang as I sautéed everything together in a large pot.

As the Kimchichigue simmered on the stove, I couldn't help but think back to how I had acquired this recipe. It was given to me by an elderly Korean woman I had met at a cooking class many years ago. She had shared her love for Korean cuisine with me, teaching me about the importance of balance and harmony in flavors. I remembered how her eyes would light up as she spoke about the dishes she grew up making, passing down recipes that had been in her family for generations.

I had always been fascinated by the way food could connect people across cultures and generations. Cooking had been a way for me to learn about different traditions and histories, each recipe telling a story of its own. And now, as I stirred the bubbling pot of Kimchichigue, I felt grateful for the knowledge and experiences that had been shared with me over the years.

Finally, the Kimchichigue was ready. I ladled it into bowls and garnished it with sliced green onions and sesame seeds. The steam rising from the bowl carried the fragrant scent of spicy kimchi and rich pork. I took a taste and was immediately transported back to that cooking class with the kind Korean woman who had introduced me to this dish.

The flavors were bold and intense, with the tangy kimchi balancing out the savory pork and creamy tofu. Each bite was a burst of warmth and comfort, a reminder of the power of food to evoke memories and emotions. I savored every spoonful, feeling grateful for the journey that had led me to this moment.

As I finished the last of my bowl of Kimchichigue, I knew that this recipe would become a staple in my kitchen. It was a dish that embodied the spirit of sharing and connection, a reminder of the joy that comes from learning and exploring through food. And as I washed the dishes and tidied up the kitchen, I couldn't help but smile at the thought of all the new recipes and stories that awaited me in the future.