Best 3 Gochujang Kimchi Jjigae Kimchi Stew Recipes
Indulge in the delectable flavors of Gochujang Kimchi Jjigae, a spicy and savory Korean kimchi stew that tantalizes the taste buds. This classic Korean dish is a symphony of bold flavors, featuring tender kimchi, succulent pork belly, and an array of vegetables simmered in a rich and spicy gochujang-based broth. Gochujang Kimchi Jjigae is a versatile dish that can be easily customized to suit your preferences. Whether you prefer a milder or spicier stew, or if you want to add more vegetables or protein, this recipe is easily adaptable. For those who love a bit of extra heat, try adding a spoonful of gochugaru (Korean chili powder) or a dollop of ssamjang (Korean dipping sauce) to your bowl. For a vegetarian version, simply omit the pork belly and add more vegetables like mushrooms, tofu, or zucchini. This hearty and comforting stew is perfect for any occasion, from a cozy family dinner to a potluck gathering. So gather your ingredients and let's embark on a culinary journey to savor the delightful taste of Gochujang Kimchi Jjigae.
Let's cook with our recipes!
KIMCHI JJIGAE (KIMCHI STEW)
a classic Korean stew made with flavor-packed, old kimchi!
Provided by Hyosun
Categories Main Course
Number Of Ingredients 9
Steps:
- 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.
KIMCHI STEW (KIMCHI-JJIGAE)
Kimchi stew is one of the most-loved of all the stews in Korean cuisine. It's a warm, hearty, spicy, savory, delicious dish that pretty much everyone loves. As long as they can handle spicy food, I never met a person who didn't like kimchi-jjigae. I learned this recipe from a restaurant famous...
Categories Stew
Time 30m
Yield Serves 2 with side dishes, serves 4 without
Number Of Ingredients 10
Steps:
- Put the anchovies, daikon, green onion roots, and dried kelp in a sauce pan. Add the water and boil for 20 minutes over medium high heat. Lower the heat to low for another 5 minutes. Strain.
- Place the kimchi and kimchi brine in a shallow pot. Add pork and onion. Slice 2 green onions diagonally and add them to the pot.
- Add salt, sugar, hot pepper flakes, and hot pepper paste. Drizzle sesame oil over top and add the anchovy stock
- Cover and cook for 10 minutes over medium high heat.
- Open and mix in the seasonings with a spoon. Lay the tofu over top. Cover and cook another 10 to 15 minutes over medium heat.
- Chop 1 green onion and put it on the top of the stew. Remove from the heat and serve right away with rice.
GOCHUJANG KIMCHI JJIGAE (KIMCHI STEW)
I am a Korean food lover and I have tried many restaurants in Koreatown, NYC. My favourite dish is from Pocha 32. I tried to imitate the taste of it and now my kimchi stew with gochujang is my family's all time favourite and the center of all the barbeque parties.
Provided by AsianFoodieGirl
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h10m
Yield 4
Number Of Ingredients 15
Steps:
- Combine water and anchovies in a large saucepan to form the stock. Boil for 30 minutes. Remove anchovies.
- Stir zucchini, tofu, mushrooms, kimchi, kimchi juice, onion, pork belly, fish sauce, garlic, chili pepper paste, sugar, and pepper into the prepared stock. Bring to a boil; cook 15 minutes. Top with green onion.
Nutrition Facts : Calories 285.6 calories, Carbohydrate 14.4 g, Cholesterol 32.5 mg, Fat 20.2 g, Fiber 2 g, Protein 14.8 g, SaturatedFat 6.5 g, Sodium 1920.9 mg, Sugar 7.5 g
Tips:
- Use high-quality kimchi: The quality of your kimchi will greatly impact the flavor of your stew. Look for kimchi that is made with fresh, high-quality ingredients and has a well-balanced flavor.
- Don't be afraid to adjust the spiciness: Gochujang kimchi jjigae can be made as mild or spicy as you like. If you're not sure how spicy you want it, start with a small amount of gochujang and add more to taste.
- Add other vegetables: Feel free to add other vegetables to your stew, such as potatoes, carrots, or mushrooms. This will add extra flavor and nutrients to the dish.
- Serve with rice: Gochujang kimchi jjigae is traditionally served with rice. The rice helps to soak up the delicious broth and balance the spiciness of the stew.
Conclusion:
Gochujang kimchi jjigae is a delicious and easy-to-make stew that is perfect for a cold winter day. It's packed with flavor and nutrients, and it's sure to warm you up from the inside out. So next time you're looking for a hearty and satisfying meal, give gochujang kimchi jjigae a try.
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