Kimchi Jjigae

Spicy yummy Korean kimchi and pork stew!
    
     This Korean stew is easy to like, if you are fond of a hot red chile broth.  You can taper the amount of chile pepper to make this dish mildly spicy if you wish.  This recipe traditionally uses large chunks of pork belly for the meat.  I chose to use pork shoulder, because pork belly is not commonly sold in Chicago grocery stores for some reason.  Roasted pork stomach is sometimes added and it gives this stew a very rich flavor.
     Traditionally, jjigae is served in a very hot eathenware bowl.  The stew literally boils on the way to the table and it keeps on boiling for several minutes after it is served.  To use that Korean cooking method, the stew ingredients are started in a pot or small wok, then they are transferred to the jiggae pot.  The egg can be poached in the earthenware bowl and the egg is usually offered at the table. 
     Today's recipe is a home style presentation with no hot earthenware jjigae bowl.  For this method of cooking a jjigae, the egg must be poached in a separate pan.   
    
     Kimchi Jjigae Recipe:
     This recipe make 1 large serving of jjigae!
     Heat a sauce pot over medium heat.
     Add 1 tablespoon of sesame oil.
     Add 2 minced garlic cloves.
     Add 1 teaspoon of minced ginger.
     Add 2 to 3 ounces of bite size sliced pork pieces.
     Saute till the pork is half cooked.
     Add 1 1/2 tablespoons of thin soy sauce.
     Add 1 teaspoon of rice vinegar.
     Let the pork simmer in the soy sauce, till the soy sauce reduces and glazes the pork.  (This is a Korean quick marinade technique!)
     Add 3 cups of rich beef broth.
     Raise the temperature to high heat and boil the stew.
     Add 2 tablespoons of Korean red serrano chile paste.
     Add sea salt and white pepper.
     Add 1/2 to 1 tablespoon of  Korea chile powder.  (Chinese red chile powder can be substituted.)
     Add 1 tablespoon of red miso paste.
     Add 4 to 5 daikon radish slices that are about 3/8" thick.
     Add 1 cup of cabbage kimchi.  (Old kimchi is best for this recipe!)
     Boil till the daikon radish is almost fully cooked.
     Add 2 baby bok choy that have the cabbage core cut off.
     Add 2 sliced shiitake mushrooms.
     Add 3 green onions that are cut into large bite size pieces.
     Add 1 small handful of sliced onion.
     Add 5 pieces of thick bias sliced carrot.
     Add 5 bite size celery pieces.
     After the vegetables become almost tender, ladle the stew into a hot ceramic large soup bowl.
     Set a thick 4 to 5 ounces slice of firm tofu on the surface of the stew.
     Poach an egg in salted water in a separate pan over medium/medium high heat. 
     Set the poached egg on top of the stew.
     Serve with steamed rice on the side.
    
     The flavors of kimchi jjigae are deep and spicy!  Jjigae is usually one of the courses of a traditional Korean meal.  Be sure to offer several small plates of banchan.  Banchan is Korean side dishes.  Yum!  ...  Shawna