Are you craving what I’m craving? Whether you’ve tried it or not, this super easy & extremely simple Kimchi Jjigae recipe will always deliver in taste and satisfaction! Guaranteed deliciousness & stamped with family & friends’ approval. Kimchi jjigae is one of the most DELICIOUS foods that Korean cuisine has to offer. You gotta try it!
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What is Kimchi Jjigae?
Kimchi jjigae (김치찌개) is often referred to as Kimchi stew or Kimchi soup. It is a delicious and hearty Korean dish that is perfect for a cold day.
The kimchi and pork are cooked together in a flavorful anchovy/kelp broth, and the result is a comforting and satisfying meal. Serve kimchi jjigae with a nice bowl of fresh steamed white rice and a side of steamed vegetables for a complete meal. Mm yummmy!
Click here for more info on kimchi jjigae.
Pro Tip: serve it in a traditional stone/earthenware pot to keep it nice and piping hot!
What is Kimchi?
Kimchi (김치) is probably the number one STAPLE in all Korean households (besides rice & chopsticks). No no no, kimchi is not someone’s last name. Although, that would be pretty funny. Haha. It’s an amazing & delicious representation of Korean cuisine.
Traditionally, it’s made using salted and fermented vegetables, like Napa cabbage or radish, and mixing them with a bunch of Korean spices and aromatics. Then, simply leave it either refrigerated or at room temperature for a couple of days to ferment. Then, it’s ready to be enjoyed!
Snag my mom’s Cabbage Kimchi Recipe here! Or you could buy it online.
One amazing thing about Kimchi is that, it’s so versatile. It can be used and enjoyed in so many different ways, as a side dish, main dish, or as an ingredient in a savory dish, stir-fry or soup! Kimchi jjigae is by far the most popular way that kimchi is used and prepared. It always tops the list as one of the most popular foods in Korean cuisine.
Another good thing about kimchi is that once it’s nearing its expiration date, which is typically around 6-8 weeks after it’s fermented, you can use it to make some bomb kimchi jjigae. Thus, you can never waste a good batch of kimchi. How awesome is that?
So there you have it. If you’re looking for something new to try, this kimchi jjigae recipe is definitely worth checking out. As if you needed another reason to love kimchi, it turns out that this spicy fermented cabbage has some pretty impressive health benefits too. Who would’ve thought that, huh? So go ahead and give this kimchi jjigae recipe a try, and let me know how it turns out in the comments below. I can’t wait to hear what you think!
Kimchi – the most important ingredient (for obvious reasons)
Pork belly, or any fatty cut of pork – traditionally made using pork
Dried Anchovies & Kelp – produces delicious umami broth
Onions – adds texture and flavor
Scallions – adds freshness and texture
Firm Tofu – (optional) but it gives an extra source of protein and a subtle depth of savoriness.
Gochujang paste (gochujang, gochugaru, soy sauce, sugar, garlic, ginger, fish sauce) – everything here is an excellent component of this dish.. fish sauce is optional though if you can’t get a hold of it.
Variations
You can make this kimchi jjigae recipe your own by simply adding in your favorite ingredients into the stew, such as:
Tuna
Mackerel
Spam
Sausage
Pork Ribs
and more!
The possibilities are endless! Get “jjiggy” with it and enjoy! Haha (pun intended)
Doesn’t get more Korean than this… Kimchi Jjigae is a MUST try if you want the epitome of Korean cuisine. You only need a handful of ingredients to get the foundation for this simple yet POWERFUL dish… and then you’re free to add other ingredients that YOU love to make it yours. Start by prepping your ingredients. Slice kimchi and pork belly into small bite-sized pieces. Slice onions or chop however you like them. Remove guts from 5-6 dried frozen anchovies & add them in a small pouch/cheese cloth. In a small/medium size stone pot, add in your anchovy pouch, 1-2 small kelp squares, kimchi (plus liquid), onions and pork belly and bring 2 cups of water to a boil (on med-high heat, lid off). Next, mix together your gochujang, minced garlic, minced ginger, sugar, Korean chili pepper flakes, soy sauce, fish sauce, and a splash of sesame oil until a nice homogenous gochujang paste is formed. When water starts to boil, turn heat down to medium, add in your gochujang paste and cook for another 15 minutes (lid on). Meanwhile, cut your tofu into small 1” rectangular pieces and chop your scallions diagonally into small pieces. Taste and season as needed with salt or soy sauce (you probably won’t need to). Add in more water, if it’s too salty or you need more broth. Then, go ahead and add your tofu and scallions into the pot and cook for another 3 minutes (covered). Turn off heat, plate and enjoy with a bowl of rice and side dishes! – You can purchase a stone/earthenware pot from any local Korean supermarket, like H-Mart of Hanyang. If you don’t have or want one, you can use any regular stainless steel or nonstick stock pot (just know that it heats faster than the earthenware pots).
– Fish sauce is optional, although in my opinion, it adds a depth of flavor that makes it that much more delicious!
– As a rule of thumb, you should have it 1:1:1 with gochujang, gochugaru, and sugar. However, depending on your individual tolerance level to spiciness, you can adjust how much gochugaru you want to put in. (My wife likes it less spicy so I add a little less gochugaru and more sugar).Easy Kimchi Jjigae 김치찌개 (Korean Kimchi Stew)
Ingredients
Instructions
Notes
