after dinner sneeze

a lot of g says, t says

Kimchi Jigae (for Real)

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t says:  A while ago, we posted a kimchi jigae recipe, but it was kind of a cop-out – it used a pork shoulder that was cooked for another dish and then added the leftovers to kimchi …  That needed to be fixed – kimchi jigae deserves its own recipe.  ha has her own way of cooking it, but even she admits that it’s something she thought up – not a formal recipe.  Plus, sometimes the meat just ended up very tough to chew.  So I set out to re-do kimchi jigae, but this time in the method of a braise … but it had to be done outside because cooking kimchi indoors for hours on end produces an ugly smell.  I did some experimenting and this is what I’ve come up with.  It’s a piece of pork, a piece of brisket, and some tofu, braised over a long period of time.  While using just one or the other is permissible, I kind of like having a mix of meats so this way I can eat the same dish over a few days and not get bored of it.

Ingredients:
__ 1 package of kimchi (from Hmart … the older/stinkier the better)
__ 1 slab of pork shoulder (will be determined by vessel size)
__ 1 slab of brisket (will be determined by vessel size)
__ 1 slab of extra-firm tofu (will be determined by vessel size)
__ 1 box of beef stock (~26 oz)
__ salt, pepper
__ oil (to sear the meats)

Methods:
-2)  Find a Dutch oven that will fit on your grill – ideally with the cover closed (therefore emulating a real oven) – or find an outdoor burner capable of low heat (a lot of outdoor burners may heat the Dutch oven to way too high a temperature for an effective braise – you’re aiming for ~300 degrees F.
-1)  Season meats with salt and pepper and allow to stand at room temperature for at least a half-hour.  At the end of this time, preheat the Dutch oven on the grill/burner with high heat.
0)  Add oil to Dutch oven and sear meats and set aside.
1)  Lower the heat of the grill/burner and add just enough kimchi to cover the bottom of the Dutch oven.  Stir around the kimchi to soak up those brown bits.
2)  Return the meats to the Dutch oven.  Pour the remaining kimchi on top.  Add enough beef stock to just get half-way up the side of the meat.  Place lid.  If you have a Dutch oven with a domed lid (like the Le Creuset we used), you may be well-served by adding a sheet of parchment paper between the lid and the vessel so the moisture will fall back down the center of the vessel and not just down the sides – it also tightens the seal of the lid, too.
3)  Cook at the lowest heat needed to just keep a light simmer in the vessel going – peek under the lid every fifteen minutes or so in the beginning to ensure that you’re not boiling too vigorously (the meat will be tough if you do).
4)  Wait several hours.  Flip every hour or so.
5)  For me, the pork shoulder gets done first, well before the brisket, so I remove the pork shoulder and the kimchi when the pork shoulder gets to that ridiculously tender stage and falls apart as you try to flip it.  I leave the brisket and liquid in to go longer (for me, the brisket needs to go about an hour longer for a comparably sized piece of meat).
6)  When done, remove the meats, and eat! … OR, allow to cool to room temp and stick back into fridge to allow the flavors to meld together and eat the next day.  Both are acceptable!

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Written by afterdinnersneeze

15 May 2011 at 8:01pm

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