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collab 4 · ‪@AdamWitt‬
matzo ball kimchi jjigae (김치찌개)
drink · kloud korean beer

RECIPE • MATZO BALL KIMCHI JJIGAE

serves 4-6

5 - large eggs, 3 separated
0.5 tsp - cream of tartar
1 tsp - garlic powder
1 tsp - onion powder
0.5 tsp - baking soda
0.5 tsp - baking powder
3 tsp - kosher salt
black pepper
0.25 cup - chicken fat (schmaltz)
0.25 cup - onion, minced or grated
1.25 cup - matzo meal

method
whisk 3 egg whites with cream of tartar until stiff peaks form
in a separate bowl, whisk together the garlic powder, onion powder, baking soda, baking powder, salt, black pepper, and remaining eggs
drizzle in chicken fat, onion, and matzo meal
gently fold in fluffy egg whites until mixture is hydrated
cover, let rest in fridge for 30min (up to 1 day in advance)
oil hands with neutral oil
form mixture into approx 12 balls, the size of golf balls
poach matzo balls on low for 25min until soft and tender (when they float, they are done)

*our friend Adam here taught me that when you whisk the egg whites and fold it in later, the matzo balls result in a fluffier texture

KIMCHI JJIGAE

serves 4

1 cup - yellow onion, julienned
neutral oil, butter, fat
2 tsp - gochugaru
1 tbsp - gochujang
2 tsp - sugar
1 tsp - sesame oil
1 lb - kimchi (preferably whole cabbage, aged longer)
0.5 cup - kimchi brine/juice
2 cups - anchovy stock (see next) (optional, sub with water)
tofu, cubed (optional)
neutral oil or butter
toasted sesame seeds
green onions, sliced thin

method
in a large pot over med-high heat, heat about 1 tbsp neutral oil or butter, then add onions
once translucent, add gochugaru, gochujang, sugar, sesame oil, and cook down for 3-5min
deglaze pot with kimchi brine, then add anchovy stock (or stock of choice/water)
add matzo balls, let simmer for 20-25min covered
add tofu, green onions, sesame seeds, and optionally serve in dolsot

KOREAN ANCHOVY STOCK

6 cups - water
10 g / 0.4 oz - dried kelp
30 g / 1.1 oz - dried anchovy
ginger knob (optional)

method
remove head and black innards of anchovies, use a spice ball to hold all the anchovies (optional, you can just toss them in like how i do)
soak dried kelp and anchovies in water from 1 hr to overnight, if you don’t have time you can skip this
in a saucepan, bring water, kelp, and anchovies to a boil, then reduce to a simmer for 10min
remove dried kelp, simmer on low for additional 10-15min
strain broth of solids, store in container
lasts 3-4 days in fridge, or freezer for months

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