The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Kimchi jjigae

Jjigaes, or stews, are popular in Korean cuisine. The fermentation time suggested for the kimchi is relatively quick; the longer you leave it, the stronger the fermented flavour you'll get. You'll need to begin this recipe at least 3 days ahead.

You'll need

2 tbsp vegetable oil 650 gm pork shoulder, cut into 3cm pieces 1 onion, coarsely chopped 2 garlic cloves, finely chopped 400 gm canned whole peeled tomatoes, crushed 600 gm cleaned calamari, cut into rings 400 gm firm tofu, cut into squares 2 spring onions, thinly sliced To serve: steamed rice To serve: flowering garlic stems (optional; see note) and julienned leek   Cabbage kimchi 900 gm (about ½ large) Chinese cabbage, coarsely chopped 7 gm ginger (about 1.5cm piece), finely grated 1 garlic clove, finely chopped ½ bunch garlic chives, coarsely chopped 2 tsp sea salt flakes 30 gm (¼ cup) Korean chilli powder (see note)   Pork stock 1 kg pork bones 200 gm piece of bacon or 1 ham bone


  • 01
  • For cabbage kimchi, combine ingredients in a large bowl, stir to combine, then transfer to a non-reactive container, cover and refrigerate until lightly fermented (3-5 days).
  • 02
  • For pork stock, preheat oven to 180C. Place pork bones in a roasting tray and roast until light golden (20-30 minutes). Transfer to a large saucepan, add bacon, cover completely with water and bring to the simmer over medium heat. Skim scum from surface, reduce heat to low and cook until well flavoured (2-3 hours). Strain (discard solids), cool, then refrigerate until fat solidifies (2-3 hours). Skim fat (discard), and refrigerate stock until required.
  • 03
  • Heat oil in a large saucepan, add pork, turn occasionally until light golden (3-5 minutes). Remove pork and set aside, then add onion and garlic to pan and sauté until tender (5-10 minutes). Add 500gm kimchi (remainder will keep refrigerated for 1 month) and 1 litre pork stock (remainder will keep frozen for 2 months). Add tomato and pork, bring to the simmer, then cook over low heat until pork is tender (25-30 minutes). Add calamari and tofu and cook until just cooked through (2-4 minutes), then add spring onion and season to taste. Serve hot topped with flowering garlic stems and leek, with steamed rice.

Note Flowering garlic stems are available from select greengrocers. Korean chilli powder is available from Asian grocers.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

Fruity rosé.

Featured in

Sep 2010

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.