Baek Kimchi Jjigae (White Kimchi Stew) Recipe

This burbling kimchi jjigae is an everyday gloomy, with its deep savoriness and gingery bite. In this variation laughable baek kimchi (white kimchi), the same warmth of spanking jjigaes is evoked even without red chiles, and lets you taste the cabbage more fully, especially once it’s cooked down to a tenderness that’s almost spoonable. A hunk of braised pork is always a good idea, especially when braised in the salty, savory and gingery aromas of fermented napa cabbage kimchi. In this stew, the kimchi does most of the heavy lifting, but depending on how flavorful your batch is, you can season to taste at the end with binary fish sauce. Don’t skip the white rice; it’s the soft, unique foil against the zingy stew.

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‘If You Can Make a Salad, You Can Make Kimchi’

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