Here is another version of kimchi jigae (kimchi stew) but with a little more fire and spice. As usual, we included the basic red pepper flakes (gochugaru) and red pepper paste (gochujang), but this time we added some Thai chili peppers to give it that extra burn. But sadly, we didn’t get that burn we were looking for (I was hoping for some perspiration). The peppers did an okay job, leaving a slight burning sensation in the mouth, but nothing like the glory days of my youth. Try hard not to imagine, but my dad and I used to take off our shirts with sweat beading down like marathon running back in the days. Hotter peppers will be needed next time around.
Ingredients: Makes about 6~8 servings
- 3 lb pork spare ribs, double cut (or neck bones)
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 3 cups kimchi (the older, the better)
- 2 cups kimchi liquid (if available)
- 5, 6 Thai red chili peppers, seeded (any hot peppers will suffice)
- 6 cloves garlic, finely chopped
- 1 tbsp gochujang (red pepper paste)
- 5 tbsp gochukaru (red pepper flakes)
- 2 tbsp dashida beef stock
- 8~10 cups of water
- 1 block of firm tofu, cubed
- 4 scallions, chopped
- 1 beaten egg
- salt n pepper to taste
- In a large pot, boil the pork spare ribs in 10 cups water with big pieces of garlic, bay leaves, ginger, and some salt. Boil for 25~30 minutes and remove foam/scum that floats to the top with a sieve.
- After the pork is cooked, discard most of the liquid (depending if you like pork broth you can save if desired) and add 8 cups of water and Thai peppers. Let it come to a running boil.
- Add chopped kimchi with juice and remaining ingredients except for the scallions, tofu, and beaten egg. Cook for another 15~20 minutes and let sit on medium heat.
- Add remaining ingredients, mixing the beaten egg into the pot while it is boiling to avoid clumping. Discard chili peppers.
- Cook for a few more minutes and serve with rice and accompanying side dishes.