Home Cooking with Foodland: Episode 12

Join Chef Keoni in his home kitchen as he demonstrates how to make Kim Chee Jigae and Kim Chee Jeon​.

Kim chee Jigae  

  • 2 cups High Max or Koha Kim Chee 
  • 1⁄2 pound pork butt or pork shoulder, cut into strips
  • 1 can Spam, sliced into strips
  • 1 container of enoki or Ali’i mushrooms, sliced 
  • 1 teaspoon sugar 
  • 2 teaspoons peanut butter 
  • 2 green onion stalks, sliced in 1 inch pieces 
  • 5 cups water or chicken broth
  • 1 package soft tofu, cut into bite-sized cubes


  1. 2-3 days before cooking, take out kim chee from refrigerator and let sit out in the container on a plate. It will bubble and may leak. Leave it to ferment.
  2. When you are ready to make the soup, place the kim chee, pork, spam, mushrooms, sugar, peanut butter, green onions in a 4 quart heavy gauge pot.
  3. Add water or stock in the pot just to cover the ingredients and bring to a boil.
  4. Reduce to a simmer and cook for 20-30 min.
  5. Lightly fold in the tofu.
  6. Serve with fresh rice and seasoned Korean seaweed on the side. 
    Optional: fry an egg sunny side up and place on the rice.


Kim Chee Jeon

  • 1 cup chopped kim chee, approximately 3/4 inch, the older or more fermented the better
  • 1/4 cup sliced onions
  • 5 tablespoons kim chee juice or shoyu
  • 2 green onions, sliced
  • 1 egg
  • 1 teaspoon sugar
  • 1⁄2 teaspoon baking powder
  • 1⁄2 cup all purpose flour
  • 1 cup potato starch or cornstarch or tapioca starch
  • 6 tablespoons vegetable oil


  1. In a bowl, combine the ingredients except the oil and mix it with a spoon. (Just incorporate the ingredients, overworking will make it tough)
  2. Heat a 10 inch non-stick pan over medium-high heat and add 2 tablespoons of vegetable oil.
  3. Place 1/3 of the kim chee mixture in the pan and spread it thinly and evenly in the pan.
  4. Cook for about 1-2 minutes until the bottom gets golden brown and crispy.
  5. Using a wooden or rubber heat-proof spatula, turn over and cook until golden brown.
  6. Flip once more and cook again to further crisp for 1 minute. Repeat on the other side.
  7. Repeat with the last 2/3 of the mix.
  8. Serve with a simple sauce of shoyu and rice wine vinegar. You can also add kochujang for complexity.

Note: Directions are meant as a general guide. Chef Keoni may improvise slightly during class.