this kimchi jjigae recipe is a recipe half-remembered. my dad used to stop by a tiny korean supermarket somewhere in the middle of delaware on his way home from work and buy a pound of homemade kimchi from the shop owner. whenever he came in the door with bags of korean groceries, we knew that we could expect kimchi jjigae, whipped up in under an hour in the o.g. of “painless cooking” kitchen gadgets, the pressure cooker. I’ve half-watched him make it a number of times while doing homework at the kitchen counter, but it’s been over a decade since then and the details, which were never truly committed to memory to begin with, have only become fuzzier.
I’m not much for kitchen gadgets, and my small apartment kitchen has forced me to be even choosier. as a result, I’ve adapted this recipe to my dutch oven (a.k.a. the only pot I have that is large enough to hold a stew), and have done my best to adapt my memories of what my dad made to my current tastes. though my kimchi jjigae doesn’t quite match what I remember, it does capture the addictive spiciness and comfort of one of my favorite childhood dishes.
makes 6-8 servings
2 lb beef short ribs (bone-in if possible)
ground black pepper
1 tbsp vegetable oil
1 onion, thinly sliced
3 cloves garlic, sliced
1 tsp kosher salt, plus more for seasoning
2 tsp sugar
1 lb kimchi (with juices), chopped
1 tbsp chili flakes (gochugaru preferable, though red pepper flakes work in a pinch)
1 tbsp gochujang
3 carrots, coarsely chopped
3 cups dashi (3 cups hot water + 1/2 tbsp dashi granules)
8 oz firmed tofu, cubed
1 tsp sesame oil
chopped scallion, for garnish
sarah leung. kimchi stew. the woks of life. 8 march 2016. accessed 13 april 2018.
jennifer yu. get jjigae with it. use real butter. 25 october 2015. accessed 13 april 2018.
1 heat oil over high heat in a large dutch oven. generously season beef short ribs with salt and pepper. (if you bought boneless beef short ribs, cut ribs into 3-in cubes, then season.) place in short ribs in pot and sear until brown (working in batches if necessary to avoid over-crowding), about 2 minutes on each side. with tongs, transfer the short ribs to a plate.
2 reduce heat to medium and add onions. sauté until soft and translucent, then add the garlic and cook for ~1 more minute, until fragrant.
3 add kimchi and fry for ~2 minutes, then add 1 tsp salt and the sugar, chili flakes, gochujang, and dashi. when the mixture comes to a boil, return the short ribs to the pot, turn the heat down to a simmer, cover, and cook for 2-2.5 hours, until the ribs are tender.
4 uncover and nestle the tofu on top. replace the cover and simmer for another 10 minutes. uncover again and stir in the sesame oil. garnish with chopped scallion and serve immediately over rice.
*I photographed the stew in a korean dolsot. you can halve the recipe and cook it in a medium-sized dolsot if you want; if you use a dolsot, I’d recommend browning the meat separately in a pan to avoid steaming the meat.
*I like carrots in my jjigae for the natural sweetness they impart, but it’s not traditional to include carrots and you can leave them out. my dad likes to add daikon to his jjigae; just roughly cube it and use in place of the carrots
*other fun toppings: you can also add a handful of enoki mushrooms right before serving, and you can top the jjigae with raw bean sprouts or raw matchstick carrots.
2016 brought a flood of vitality, in all of its chaos and glory. there was the feverish experience of working at a small nonprofit, the anguish of november 2016 and the ensuing dread and disbelief. and yet through it all, there persisted the constant hum and bustle of life.
perhaps part of this new perception comes from living in a real city for the first time. to have neighbors across a narrow streets whose windows are so close, i can hear their music and see them read, to be surrounded by the constant reminder that the world is full of others living their lives, the way that their – and i suppose, my – private life is in part put on display, is jarring yet exhilarating.
now a good fourth of the way into 2017, it feels right to return to fort juniper with this recipe, one of my favorites to make in cooler weather. spring has seemed tantalizingly close for months, and yet the weather predicts that this friday will be 48ºF. these braised short ribs make for a leisurely late afternoon project on the weekends. i’ve made it wheat ale, with pilsner, and even with stout. i’ve used butternut and honeynut squash before and have added shallots on occasion. each time, it turns out comfortingly delicious.
makes 4-6 servings
2 tbsp vegetable oil
4 lb bone-in beef short ribs, cut into 3-in pieces (or 2 lb boneless beef short ribs, cut into 3-in pieces)
salt & freshly ground pepper
1 large head garlic
3 medium yellow onions, coarsely chopped
3 carrots, peeled and coarsely chopped
3 sprigs thyme
2 large sprigs parsley + 2 tbsp chopped parsley, divided
1/2 cup honey
1 (12-oz) bottle wheat ale (or beer of your choice)
darra goldstein. fire + ice: classic nordic cooking. new york: ten speed press, 2015.
1 preheat oven to 300ºF. heat oil in 6-qt braising pan over medium heat. rub short ribs with salt and pepper. working in batches, place in short ribs in pan and sear until brown, about 2 minutes on each side. with tongs, transfer the short ribs to a plate and pour off all the fat from the pan.
2 remove outer papery skin from head of garlic and cut ~1/2 in off top to reveal the cloves.
3 return short ribs to pan and nestle hear of garlic among them, cut side up. strew onions and carrots among the meat, and stick the thyme and parsley sprigs in any nooks. (sometimes, I tie the thyme and parsley together so that I can easily remove them before serving.)
4 whisk together honey and beer in a bowl and pour mixture over meat and vegetables (it won’t cover them). cover the pan tightly with lid and bake for 2 hours.
5 raise oven temperature to 400ºF and continue to bake meat until it is very tender and liquid has turned slightly syrupy, about 45-55 minutes more.
6 skim off as much fat as you can. you can serve the ribs right out of the pan or transfer to a deep serving bowl. garnish with minced parsley and serve hot. (to reheat, place stew in oven at 300ºF for about an hour.)