Shinji & Moonwon's Three Rice Thief Recipes
A collection of K-Chili Crab, Thin-Sliced Pork Belly Kimchi Stew, and Brisket Soft Tofu Doenjang Stew recipes, made to the preferences of Shinji and Moonwon. A key feature is that all ingredients are prepared into bite-sized pieces and cooked to a soft texture, considering Shinji's weak temporomandibular joint (TMJ).
This is a special chili crab dish featuring seasonal female blue crabs in May, enhanced with a spicy-sweet K-sauce and the rich aroma of butter. To ensure it's easy for anyone to enjoy, even those with weak jaw joints, the crab meat is extracted for a tender texture, making it a true 'rice thief' dish.
📝 Editor's Notes
Today's featured Daepae Samgyeop Kimchi Jjim (대패삼겹김치찜) is a dish that offers a deep and rich flavor, combining aged kimchi (신김치) with the homemade taste of a mother-in-law's cooking, savory thin-sliced pork belly (대패삼겹살), and mild tuna.
A key feature is that all ingredients are cut into small pieces to ensure a tender texture, making it easy for people with weak jaw joints, the elderly, or children to enjoy.
The spicy yet subtly sweet kimchi jjim broth is perfect as a 'rice thief' (a dish that makes you eat a lot of rice), and it can be made quickly without complicated steps, which is great for enjoying a satisfying and delicious meal even in a busy daily life.
We recommend this hearty Korean dish for a warm and comfortable family gathering.
🛒 Ingredient Tips
The key to the flavor of Daepae Samgyeop Kimchi Jjim (대패삼겹김치찜) is well-aged kimchi (신김치) for a deep taste.
Homemade kimchi is best, but if unavailable, choose a well-fermented commercial kimchi.
If the kimchi is too sour, you can balance the taste by adding a little more stevia instead of sugar.
For thin-sliced pork belly (대패삼겹살), it's better to choose fresh cuts that retain their layered shape rather than ones that are too thin or have broken apart during thawing.
When using canned tuna, drain the oil to prevent the kimchi jjim from becoming greasy and to achieve a cleaner taste.
Choose fresh, firm onions and large green onions (Daepa) to add sweetness and aroma.
🔄 Substitution Guide
Instead of thin-sliced pork belly (대패삼겹살), you can use thinly sliced pork neck or pork front leg.
However, these cuts have less fat, so the texture might not be as tender as thin-sliced pork belly (대패삼겹살); it's recommended to cook them a bit longer until tender.
Using canned mackerel pike instead of canned tuna offers a different charm to the kimchi jjim, as the unique savory taste of mackerel pike pairs very well with kimchi jjim.
If your aged kimchi (신김치) is too sour, you can reduce the amount of kimchi and mix it with unfermented kimchi, or increase the amount of sugar (or stevia) to neutralize the sourness.
For a spicier taste, you can use Cheongyang chili powder (청양고춧가루) instead of regular red chili powder (Gochutgaru).
🥘 Ingredients
👨🍳 Cooking Points
The most important point for this kimchi jjim is to cut all ingredients into small pieces to achieve a tender texture.
Cut the kimchi into bite-sized pieces, and finely chop the onion and large green onion (Daepa).
Secondly, adequately stir-frying the kimchi is crucial.
Sauté the aged kimchi (신김치) with stevia in an oiled pan to mellow its sourness and enhance its umami flavor.
Stir-fry sufficiently over high heat for about 5 minutes.
Lastly, it's important to pour in just enough water, add the thin-sliced pork belly (대패삼겹살), cover, and simmer for about 10 minutes until the liquid is almost gone.
Reducing the liquid to this extent ensures the ingredients are well-seasoned, creating a richer and deeper flavor.
Don't forget to stir occasionally to prevent burning.
👨🍳 Directions
Using a brush, thoroughly clean the body and leg joints of the blue crabs.
Cut off the belly flap and the tips of the legs of the blue crabs with scissors.
Separate the top shell of the blue crabs, then remove the sand sac, mouth, and gills.
Pour water into a steamer, add a splash of Soju (Soju), then place the cleaned blue crabs and steam for 10 minutes. (Stack the crabs to prevent the innards from falling out.)
Cut the steamed crabs into quarters.
Finely chop 1 onion and 1 large green onion (Daepa). Mince 2 stalks of scallions (Jjokpa) and set aside.
In a bowl, combine 3 tbsp of fine red chili powder (Gochutgaru), 2 tbsp of soy sauce (Jinganjang), 3 tbsp of cooking wine (Matsul), 3 tbsp of chili oil (Gochugireum), 1.5 tbsp of oyster sauce, 1.5 tbsp of anchovy fish sauce (Myeolchiaekjeot), 1.5 tbsp of minced garlic, 1.5 tbsp of stevia, 1.5 tbsp of oligosaccharide syrup (Olligodang), 1 tsp of minced ginger, and black pepper to taste. Mix well to prepare the sauce.
Melt 40g of butter in a heated pan, then add the finely chopped onion and large green onion (Daepa) and sauté until golden brown.
Once the onions are golden, add the prepared sauce and stir-fry together.
Add the prepared crabs and quickly stir-fry over high heat, ensuring the sauce is evenly coated.
Serve on a plate and sprinkle with minced scallions (Jjokpa). Enjoy!
💡 Tips
Steaming the crabs beforehand prevents water from forming during stir-frying and firms up the meat.
When storing red chili powder (Gochutgaru), placing a wooden chopstick in the container can absorb moisture, keeping it dry and fresh.
The added butter enhances the richness, allowing you to enjoy a creamy, risotto-like texture.
📦 Storage & Reuse
Once prepared, cool the Daepae Samgyeop Kimchi Jjim (대패삼겹김치찜) and store it in an airtight container in the refrigerator for 3-4 days.
For longer storage, divide it into single-serving portions and freeze.
It can be stored frozen for about 1-2 weeks.
When reheating, microwave or gently warm it in a pot over low heat.
It's good to add a little water at this time to replenish any reduced broth.
Leftover kimchi jjim can be stir-fried with rice to make kimchi fried rice, or mixed with crushed tofu to make a savory pancake.
🥢 Who This Is For
This Daepae Samgyeop Kimchi Jjim (대패삼겹김치찜) is especially recommended for those with weak jaw joints, the elderly with sensitive teeth, and children who prefer soft textures.
It's a spicy yet sweet dish that the whole family can enjoy together.
Served with warm rice, it makes a complete meal without the need for other side dishes.
Pairing it with steamed eggs or refreshing bean sprout soup can make your table even more abundant.
It's also perfect for enjoying on a rainy or cold day for a warm and hearty meal.
🔥 Nutrition Info
This Daepae Samgyeop Kimchi Jjim (대패삼겹김치찜), when estimated for 2 servings per whole cabbage, is expected to have approximately 450-550 kcal per serving.
You can expect about 30-35g of protein from 100g of thin-sliced pork belly (대패삼겹살) and half a can of tuna (approx.
75g), about 30-40g of fat from pork belly and tuna, and about 15-20g of carbohydrates from kimchi and vegetables.
Kimchi is rich in vitamin C and probiotics, thin-sliced pork belly (대패삼겹살) provides B vitamins and iron, and tuna offers omega-3 fatty acids.
The use of stevia to reduce sugar intake is also a positive nutritional aspect.
Red chili powder (Gochutgaru) contains capsaicin, which helps boost metabolism.
💬 Comments
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