My blog is called The Frugal Girlmet, because I like to use everything I can in the kitchen and do my best to make sure nothing goes to waste. Kimchee Jjigae is the Korean embodiment of this principle. A little background: Kimchee is a fermented, spicy cabbage dish that, together with rice, is the backbone of Korean cuisine. Traditionally, Korean families made kimchee in the summer, in gigantic clay pots. They buried the pots in the ground to preserve them, and the family ate the kimchee over the course of the winter. Winters are very cold in Korea, so that helped preserve the kimchee…but it still got old. What to do with overripe kimchee – throw it away? NO! Koreans use every last bit of their resources, which is how Kimchee Jjigae came to be. They made a stew out of the last of their kimchee, adding meat to make it more filling, and served it with rice for a complete and frugal meal.
The only ingredient you MUST use in this stew is kimchee. Everything else can vary by region, resources, or personal taste. One of the most common varieties has pork as the protein component, and this is the way I make it. You can cut up a few pork chops, or use any leftover pork you have. I made a pork roast in the crockpot the night before and reserved about 2 cups of meat for this stew. Other types of Kimchee Jjigae use canned tuna, tofu, other seafood or fish, and even Spam! During the Korean War, American GIs brought Spam with them, and Koreans adopted it too. Another variation that was born in the Korean War is called Budae Jjigae, which translates to “Army Stew.” American soldiers made their own version of Kimchee Jjigae by adding ramen noodles, meat, seafood, and other vegetables to make their rations last longer.
If you like spicy foods, you will love this. If you feel a cold or sinus infection coming on, this will clear it right out (it’s loaded with Vitamin C and probiotics)! If your family likes chili, you should really give this Kimchee Jjigae recipe a try. Feeling brave? Feeling frugal? Read on!
Kimchee Jjigae
Ingredients:
- 1 small onion, sliced fine, or one bunch of green onions, sliced
- 1 tablespoon sesame oil (or other oil)
- 2 cups pork (see note above)
- 2 cups kimchee, preferably old kimchee
- about 1/2 cup kimchee juice (that red pepper water in the bottom of the jar!)
- 2 cups water
- rice to serve
- sesame seeds, dried seaweed, or sliced green onions for garnish
Directions:
- In a large pot with a lid, add the sliced onions and oil. Cook over medium heat for a minute or two.
- While the onion is cooking, chop the pork. If you are using raw pork, you have two options: you can add it in whole and then remove it when it’s cooked and chop it up. You can also slice it thinly and add it now. I think it’s easiest to use leftover pork that you can quickly chop or shred.
- Add the pork, kimchee, kimchee juice, and water to the pot. Adjust the heat so the stew simmers. Cover with a lid and cook for 30 minutes.
- Serve with rice, and garnish with sesame seeds, dried seaweed, or green onion tops.
Leftovers will keep in the refrigerator for about a week.
Explore, experiment, enjoy! — Dana
To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!
