Kimchi Jjigae (Kimchi Stew)
User Reviews
4.7
-
Servings
2
-
Course
Main Course
-
Cuisine
Korean
Kimchi Jjigae (Kimchi Stew)
Description
This stew begins by lightly sautéing bite-sized kimchi with pork belly, Korean red chili flakes, and garlic to soften and deepen flavors. Adding kimchi juice and water or broth creates the cooking liquid, with a simmer period allowing ingredients to meld. Soft tofu and scallions finish the stew, adding texture contrast and freshness.
The resulting kimchi jjigae offers a balance between the fermented sourness of kimchi, moderate spiciness from gochugaru, savory pork richness, and the silky texture of tofu. Stirring in soy sauce and seasoning as needed ensures balanced saltiness.
Kimchi Jjigae is commonly served bubbling hot with rice and can be adapted by varying protein or broth types. Using old, fully fermented kimchi intensifies the sourness and depth. Traditional broths might include anchovy or bone broth, enhancing umami. The recipe can be made without meat by omitting pork.
Using rice rinse water as broth can slightly thicken and enrich the soup. Kimchi juice enhances the stew’s depth if available. Cooking the kimchi and pork before adding liquid concentrates flavors.
Use old, fully fermented kimchi for deep, sour flavor essential to this stew.Cook kimchi and pork together before adding liquid to develop richer flavor.Rice rinse water can substitute as stew base to thicken and enrich broth.Alternate broths like anchovy, chicken, bone, or vegetable stock add umami variations.Add kimchi juice if available to intensify tanginess and flavor depth.
Ingredients
- 2 cups kimchi fully fermented, packed bite size
- 4 ounces pork belly or other pork meat with some fat or other protein choice, fresh
- 1 to 3 teaspoons Korean red chili pepper flakes adjust to taste or omit, gochugaru
- 1 teaspoon garlic minced
- 1 tablespoon neutral cooking oil generic cooking oil
- 1/2 cup kimchi juice if available
- 6 ounces tofu
- 2 scallions
- salt or a little bit of soup soy sauce or regular soy sauce, to taste
- black pepper or a little bit of soup soy sauce or regular soy sauce, to taste
Instructions
- Cut the kimchi into bite size pieces.
- Cut the meat into bite sizes. Slice the tofu (about 1/2-inch thick), and roughly chop the scallions.
- Heat a small to medium pot with 1 tablespoon of oil. Add the kimchi, pork, red pepper flakes and garlic and cook over medium high heat until the kimchi is softened and the pork cooks through, about 5 to 7 minutes.
- Add the kimchi juice and about 2 to 2.5 cups of water (or broth). Bring it to a boil, and continue cooking for 5 minutes. Then, reduce the heat to medium, and boil, covered, for about 15 minutes. You can add more water if necessary.
- Drop the tofu and scallions in. Salt (or soup or regular soy sauce) and pepper to taste. (Salt is usually not necessary, unless kimchi was lightly seasoned or kimchi juice is not available.) Boil until the tofu is cooked through, about 5 minutes. Serve while bubbling over from the heat.
Tuna kimchi jjigae
- To make kimchi jjigae with no meat, follow the same steps leaving out the pork. Add one can of tuna (chamchi) with oil when adding the kimchi juice and water and boil for 10 - 15 minutes. (You can add onion slices at this point if desired.) Follow the rest of the recipe above. (Fresh or canned salmon works well too in kimchi jjigae.)
Notes
- Use old, fully fermented kimchi for deep, sour flavor essential to this stew.
- Cook kimchi and pork together before adding liquid to develop richer flavor.
- Rice rinse water can substitute as stew base to thicken and enrich broth.
- Alternate broths like anchovy, chicken, bone, or vegetable stock add umami variations.
- Add kimchi juice if available to intensify tanginess and flavor depth.
User Reviews
Overall Rating
4.7
You'll Also Love
