Pork and Kimchi Stew (Kimchi Jjigae)
- Makes5 servings
- Cook Time1 hour 15 minutes
- Active time plus cooling25 minutes active
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.
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.
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