Clean and Umami-Rich Kimchi Jjigae (김치찌개): The Secret to a R
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This clean and deeply umami Kimchi Jjigae (김치찌개), made with washed pork hind leg and aged kimchi (묵은지), is ready in just 35 minutes. It's a light and flavorful dish that the whole family, including children, can enjoy without feeling heavy.
📝 Editor's Notes
This Kimchi Jjigae (김치찌개), made by cleanly washing pork hind leg and aged kimchi (묵은지) and simmering them, is characterized by its clean yet deeply umami flavor, ready in just 35 minutes.
Its low fat content makes it light, and the refreshing taste of aged kimchi combined with the subtle umami of tomatoes creates a flavor that the whole family, from children to adults, can enjoy without feeling heavy.
It's especially recommended for those who prefer a cool and refreshing broth, and it makes a hearty and satisfying meal with a bowl of warm rice on a chilly day.
🛒 Ingredient Tips
For this recipe's key ingredient, aged kimchi (묵은지), it's important not to choose one that is too sour or has an unpleasant fermented odor, as a very sour kimchi might retain its strong taste even after light rinsing.
Pork hind leg is excellent for creating a light broth due to its low fat content.
Fresh hind leg should be bright pink, firm, and free of any gamey smell.
Choose medium-sized tomatoes that are firm and have shiny skin.
Ripe tomatoes will add a deep umami flavor to the broth.
🔄 Substitution Guide
For a lighter and lower-calorie option, you can substitute 1.3 lbs (600g) of pork hind leg with chicken breast.
Chicken breast cooks faster than pork, so adjust the broth simmering time accordingly.
The flavor might be slightly lighter and cleaner than with pork.
If aged kimchi (묵은지) is unavailable, well-fermented napa cabbage kimchi can be used, but it might be less sour, so consider adding 1/2 tbsp of vinegar to compensate for the acidity.
If you don't have dried anchovies for broth or powdered anchovy broth mix, you can use 2-3 pieces of kombu (다시마, dried kelp) to make the broth.
Kombu is a good alternative for those with seafood allergies.
Remember to only simmer kombu for about 10 minutes, as prolonged boiling can result in a bitter taste.
🥘 Ingredients
👨🍳 Cooking Points
The first secret to this Kimchi Jjigae (김치찌개) lies in the 'broth'.
It's crucial to simmer pork, onion, green onions, and tomato for at least 30 minutes to create a deep-flavored broth.
The longer tomatoes are gently simmered, the more their umami intensifies, so cook them sufficiently.
The second point is how to prepare the aged kimchi (묵은지): lightly rinse off the excessive seasoning and old smell, but be careful not to wash it until it's completely white, as this will diminish the kimchi's original flavor.
Lastly, the key to seasoning is to first use 1/2 tbsp of saeujeot (새우젓), and then very lightly supplement with salt if needed.
Saeujeot adds a deep flavor, while salt provides a clean finish.
👨🍳 Directions
Add 1.3 liters of water to a pot, along with 7-10 large dried anchovies for broth or 2 packets of powdered anchovy broth mix.
Next, add 1.3 lbs (600g) of pork hind leg, 1/2 onion cut in half, the white parts of the 2 green onion stalks cut into three sections, and 1 medium tomato quartered (with skin and tough stem removed). Close the lid and simmer for at least 30 minutes to make the broth.
Once the broth is ready, remove the onion, white parts of the green onions, and anchovies. If any tomato skin floats to the surface, remove it as well.
Lightly rinse 1/4 head of aged kimchi (muk-eun-ji) and its shredded radish filling (mu-chae) under running water, just enough to remove excessive seasoning and some of the old smell. Squeeze out the water. (Be careful not to wash the kimchi until it's completely white.)
Cut the washed aged kimchi into bite-sized pieces (about four sections) and add it to the broth. Bring it to a boil.
Add 1 tbsp of gochugaru (go-choo-gah-roo). Close the lid and simmer for another 5 minutes, or until the kimchi flavor is fully developed.
Season with 1/2 tbsp of saeujeot (sae-oo-jeot) (use only the shrimp solids). If needed, add a very small amount of salt to taste.
Finally, garnish with the green parts of the green onions.
💡 Tips
Simmering tomatoes for a long time when making the broth will double the umami, resulting in a deeper flavor for your Kimchi Jjigae (김치찌개).
Using lean pork hind leg makes the broth lighter and cleaner.
When washing aged kimchi, only rinse it lightly to primarily remove the old smell and excessive seasoning.
Using a cast iron pot, which retains heat well, is excellent for simmering stews for a long time to develop rich flavors.
📦 Storage & Reuse
The finished Kimchi Jjigae (김치찌개) can be stored in an airtight container in the refrigerator for 3-4 days.
If you made a generous amount of broth, it's also a good idea to portion it out and freeze it.
It can be frozen for up to about 1 month.
When reheating, gently bring it to a simmer over medium heat, adjusting the seasoning with saeujeot (새우젓) or salt if needed.
Leftover Kimchi Jjigae broth can be repurposed into delicious kimchi fried rice by adding rice, shredded seaweed, and sesame oil, or enjoyed with ramen noodles for a special treat.
🥢 Who This Is For
This light Kimchi Jjigae (김치찌개) is perfect for those who dislike greasy foods or are looking for a mild dish that children can also enjoy.
It's especially ideal for soothing the richness after a holiday feast or when you want a light yet satisfying meal.
It pairs wonderfully with freshly cooked white rice, and serving it with gyeran-mari (계란말이, rolled omelet) or dubu-jorim (두부조림, braised tofu) will create an even more abundant meal.
The anchovy broth makes it even more refreshing.
🔥 Nutrition Info
This Kimchi Jjigae (김치찌개) is estimated to be approximately 300-350 kcal per serving.
Based on 1.3 lbs (600g) of pork hind leg for 4 servings, each serving contains about 150g of meat, providing a rich protein intake of approximately 30g.
Due to the use of hind leg, the fat content is low, around 10g, and carbohydrates from aged kimchi and vegetables will be about 20-25g.
Aged kimchi is rich in probiotics, and tomatoes are high in the antioxidant lycopene, making this a healthy meal.
It also provides vitamin C and dietary fiber, making it even more beneficial.
💬 Frequently Asked Questions
- Q. What ingredients do I need for Clean and Umami-Rich Kimchi Jjigae (김치찌개): The Secret to a Refreshing Broth with Washed Aged Kimchi?
- Main ingredients include Aged kimchi (muk-eun-ji), Onion, Green onions, Medium tomato, Pork hind leg (hu-ji). For this recipe's key ingredient, aged kimchi (묵은지), it's important not to choose one that is too sour or has an unpleasant fermented odor, as a very sour kimchi might retain its strong taste even after light rinsing. Pork hind leg is excellent for creating a light broth due to its low fat content. Fresh hind leg should be bright pink, firm, and free of any gamey smell. Choose medium-sized tomatoes that are firm and have shiny skin. Ripe tomatoes will add a deep umami flavor to the broth.
- Q. What are the key tips for making Clean and Umami-Rich Kimchi Jjigae (김치찌개): The Secret to a Refreshing Broth with Washed Aged Kimchi?
- The first secret to this Kimchi Jjigae (김치찌개) lies in the 'broth'. It's crucial to simmer pork, onion, green onions, and tomato for at least 30 minutes to create a deep-flavored broth. The longer tomatoes are gently simmered, the more their umami intensifies, so cook them sufficiently. The second point is how to prepare the aged kimchi (묵은지): lightly rinse off the excessive seasoning and old smell, but be careful not to wash it until it's completely white, as this will diminish the kimchi's original flavor. Lastly, the key to seasoning is to first use 1/2 tbsp of saeujeot (새우젓), and then very lightly supplement with salt if needed. Saeujeot adds a deep flavor, while salt provides a clean finish.
- Q. How should I store leftover Clean and Umami-Rich Kimchi Jjigae (김치찌개): The Secret to a Refreshing Broth with Washed Aged Kimchi?
- The finished Kimchi Jjigae (김치찌개) can be stored in an airtight container in the refrigerator for 3-4 days. If you made a generous amount of broth, it's also a good idea to portion it out and freeze it. It can be frozen for up to about 1 month. When reheating, gently bring it to a simmer over medium heat, adjusting the seasoning with saeujeot (새우젓) or salt if needed. Leftover Kimchi Jjigae broth can be repurposed into delicious kimchi fried rice by adding rice, shredded seaweed, and sesame oil, or enjoyed with ramen noodles for a special treat.
- Q. How many calories are in Clean and Umami-Rich Kimchi Jjigae (김치찌개): The Secret to a Refreshing Broth with Washed Aged Kimchi?
- This Kimchi Jjigae (김치찌개) is estimated to be approximately 300-350 kcal per serving. Based on 1.3 lbs (600g) of pork hind leg for 4 servings, each serving contains about 150g of meat, providing a rich protein intake of approximately 30g. Due to the use of hind leg, the fat content is low, around 10g, and carbohydrates from aged kimchi and vegetables will be about 20-25g. Aged kimchi is rich in probiotics, and tomatoes are high in the antioxidant lycopene, making this a healthy meal. It also provides vitamin C and dietary fiber, making it even more beneficial.
- Q. Can I substitute ingredients in Clean and Umami-Rich Kimchi Jjigae (김치찌개): The Secret to a Refreshing Broth with Washed Aged Kimchi?
- For a lighter and lower-calorie option, you can substitute 1.3 lbs (600g) of pork hind leg with chicken breast. Chicken breast cooks faster than pork, so adjust the broth simmering time accordingly. The flavor might be slightly lighter and cleaner than with pork. If aged kimchi (묵은지) is unavailable, well-fermented napa cabbage kimchi can be used, but it might be less sour, so consider adding 1/2 tbsp of vinegar to compensate for the acidity. If you don't have dried anchovies for broth or powdered anchovy broth mix, you can use 2-3 pieces of kombu (다시마, dried kelp) to make the broth. Kombu is a good alternative for those with seafood allergies. Remember to only simmer kombu for about 10 minutes, as prolonged boiling can result in a bitter taste.
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