“Kimchi-jjim is one of Korea’s favourite dishes, a daily food that every family will prepare in a slightly different way,” says Jung Eun Chae. “Even when the recipe is the same, everyone’s kimchi is different so the dish will have its own character. I’ve even changed my recipe from my mum’s version: she doesn’t use stock. I’ll eat this any day, any time with boiled rice.”
Serves 4
Ingredients
500g pork spare ribs
500g cabbage kimchi
1 litre anchovy and kelp broth (see below)
1 litre kimchi juice
1 tablespoon gochugaru (Korean red chilli powder)
In a large stockpot, combine the pork spare ribs, whole cabbage kimchi, anchovy and kelp broth, and kimchi juice. Bring to the boil over a high heat.
Once boiling, reduce the heat to medium and add the gochugaru. Partially cover the stockpot and leave it to simmer for 2 hours or until the meat comes easily off the bone.
Serve the dish with rice and your favourite side dishes.
Anchovy and kelp broth
“Broth is a universal ingredient in many types of cooking, and Korean cuisine is no exception,” says Chae. “Whether you’re preparing a spicy stew with aged tangy kimchi, or delicately seasoned herbs to accompany a bowl of rice, broth acts as a blank canvas that can be tailored to suit your culinary needs. In this book, anchovy and kelp broth is widely used as a base for many recipes.”
Makes 2 litres
Ingredients
5×5cm piece of dried kelp
15g dried anchovies
Place the kelp and anchovies in a saucepan with 2 litres of water and bring to the boil over a high heat. Reduce the heat and simmer for about 15 minutes.
Remove the solids and store the broth in an airtight container in the fridge for up to three days.
Chae: Korean Slow Food for a Better Life (Hardie Grant Publishing, RRP $60) is out now at excellent Victorian bookstores, including Hill of Content, Readings and Books for Cooks.