Thursday, May 25, 2023

Wendell's Kimchi Jjigae

Wendell followed a Times Cooking recipe to make this.  It was very meaty and very ono.  Landon's coworkers scored some of the leftovers.

IMG_4167

INGREDIENTS

Yield: 4 servings
  • 1pound boneless pork shoulder
  • 1(3-inch) piece fresh ginger, scrubbed and thickly sliced lengthwise
  • Salt
  • 2packed cups coarsely chopped ripe white kimchi (about 1 pound), plus any accumulated juices
  • 1medium yellow onion, halved and thinly sliced
  • 4garlic cloves, crushed and coarsely chopped
  • Fish sauce, to taste (optional)
  • 2scallions, thinly sliced at an angle
  • Cooked white rice, for serving

  • PREPARATION

    1. Step 1

      In a large pot or Dutch oven, combine the pork, ginger and 3 cups of cold water. Season with salt. Bring to a boil over high, then reduce the heat to a simmer, cover and cook until the pork is tender and almost falling apart, about 2 hours. You should have about 2 cups of pork broth in the pot; add more water if you don’t.

    2. Step 2

      Stir in the kimchi, onion and garlic and continue simmering until the kimchi is very tender and the pork is absolutely falling apart, about 1 more hour. Taste the broth for seasoning, adding fish sauce as desired; otherwise season with more salt.

    3. Step 3

      Right before serving, garnish the top of the stew with the scallions, break the meat up and serve with the rice.

6 comments:

Anonymous said...

Yummy! Looks delicious.


Izsmom

K and S said...

looks ono!

Li said...

where can I buy white kimchee?

Honolulu Aunty said...

Ooooh! I have everything except the pork. Maybe I'll try!

Honolulu Aunty said...

But wait... Looks like he also added in tofu. Looks even more ono!

jalna said...

Izsmom, was very tasty.

Kat, every last bit got eaten!

Li, I just checked in the 'fridge. He used regular Halm's Dynasty kimchi.

Aunty, I'm glad he added the tofu.