Best 3 Kimchi Jjigae With Ribs Recipes

In the realm of Korean cuisine, kimchi jjigae (김치찌개) stands as a hearty and flavorful stew that captivates taste buds with its tangy, spicy, and savory broth. This beloved dish showcases the vibrant flavors of kimchi, a traditional fermented cabbage that adds a unique depth to the stew. Pork ribs, a popular protein choice for kimchi jjigae, lend a rich meaty flavor that complements the tangy kimchi broth. Alongside the ribs, an array of vegetables such as napa cabbage, green onions, and zucchini lend a delightful crunch and freshness to each bite. The addition of tofu provides a soft and protein-rich element, while shiitake mushrooms contribute an earthy umami flavor. As the stew simmers, a harmonious blend of flavors emerges, creating a comforting and satisfying meal that is perfect for any occasion. This kimchi jjigae with ribs recipe offers a step-by-step guide to crafting this delectable dish in the comfort of your own kitchen. With a detailed ingredient list and clear instructions, you'll be able to recreate the authentic taste of kimchi jjigae and indulge in its deliciousness. Whether you're a seasoned Korean food enthusiast or a curious home cook looking to explore new flavors, this kimchi jjigae recipe promises an unforgettable culinary experience.

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THE CLASSIC, KIMCHI JJIGAE

The classic, Kimchi Jjigae image

Easy, delicious and ultra comforting, Korean kimchi jjigae recipe

Provided by Sue | My Korean Kitchen

Categories Soup

Time 30m

Number Of Ingredients 14

Ingredients

180 g skinless pork belly ((0.4 pounds), cut into bite size pieces)
1 Tbsp rice wine ((mirin))
3 sprinkles ground black pepper
3/4 cup aged Kimchi ((at least 2 to 3 weeks old), cut into bite size pieces if not already)
1/4 small brown onion ((30 g / 1 ounce), thinly sliced)
1/2 stalk small green onion ((5 g / 0.2 ounce), thinly sliced)
2 small shiitake mushrooms ((50 g / 1.4 ounces), stems removed, thinly sliced)
150 g firm tofu ((5.3 ounces), sliced into 1cm thickness rectangles, or other shapes you may prefer)
1 cup water
1 Tbsp Korean chili flakes ((gochugaru))
1 Tbsp soy sauce
1 tsp Korean chili paste ((gochujang))
1/4 tsp minced garlic
3 sprinkles ground black pepper

Steps:

Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins.
Cook the Kimchi in a skillet until soft. (You could do this in the pot where you will make this jjigae. Do this only if the pot is big enough to manoeuvre around.)
Put the marinated meat into the bottom of the pot. Add all the other ingredients (kimchi, onion, mushrooms, tofu, water and the base sauce) except for green onion into the pot.
Boil the pot on medium high heat initially then reduce the heat to medium once it starts boiling. Cook further until the meat is cooked. (It takes 10 to 15 mins from the beginning of step 4.) Make sure the sauce is well blended into the rest of the ingredients. (This can be done by gently mixing the sauce around the soup with a small teaspoon and splashing the soup over other ingredients every now then). When the meat is cooked, add the green onion and turn the heat off.
Serve with rice (and other side dishes).

Nutrition Facts : Calories 374 kcal, Carbohydrate 6 g, Protein 10 g, Fat 33 g, SaturatedFat 11 g, Cholesterol 43 mg, Sodium 422 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

KIMCHI JJIGAE (KIMCHI STEW)

Kimchi Jjigae (Kimchi Stew) image

a classic Korean stew made with flavor-packed, old kimchi!

Provided by Hyosun

Categories Main Course

Number Of Ingredients 9

Ingredients

2 cups packed bite size kimchi (fully fermented)
4 ounces fresh pork belly (or other pork meat with some fat or other protein choice)
1 to 3 teaspoons gochugaru (Korean red chili pepper flakes) ( adjust to taste or omit)
1 teaspoon minced garlic
1 tablespoon cooking oil
1/2 cup juice from kimchi (if available)
6 ounces tofu
2 scallions
salt (or a little bit of soup soy sauce or regular soy sauce) and pepper to taste

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.

BAEK KIMCHI JJIGAE (WHITE KIMCHI STEW)

Baek Kimchi Jjigae (White Kimchi Stew) image

This burbling kimchi jjigae is an everyday comfort, with its deep savoriness and gingery bite. In this variation using baek kimchi (white kimchi), the same warmth of other jjigaes is evoked even without red chiles, and lets you taste the cabbage more fully, especially once it's cooked down to a tenderness that's almost spoonable. A hunk of braised pork is always a good idea, especially when braised in the salty, savory and gingery aromas of fermented napa cabbage kimchi. In this stew, the kimchi does most of the heavy lifting, but depending on how flavorful your batch is, you can season to taste at the end with additional fish sauce. Don't skip the white rice; it's the soft, familiar foil against the zingy stew.

Provided by Eric Kim

Categories dinner, meat, soups and stews, main course

Time 3h

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 pound boneless pork shoulder
1 (3-inch) piece fresh ginger, scrubbed and thickly sliced lengthwise
Salt
2 packed cups coarsely chopped ripe white kimchi (about 1 pound), plus any accumulated juices
1 medium yellow onion, halved and thinly sliced
4 garlic cloves, crushed and coarsely chopped
Fish sauce, to taste (optional)
2 scallions, thinly sliced at an angle
Cooked white rice, for serving

Steps:

In a large pot or Dutch oven, combine the pork, ginger and 3 cups of cold water. Season with salt. Bring to a boil over high, then reduce the heat to a simmer, cover and cook until the pork is tender and almost falling apart, about 2 hours. You should have about 2 cups of pork broth in the pot; add more water if you don't.
Stir in the kimchi, onion and garlic and continue simmering until the kimchi is very tender and the pork is absolutely falling apart, about 1 more hour. Taste the broth for seasoning, adding fish sauce as desired; otherwise season with more salt.
Right before serving, garnish the top of the stew with the scallions, break the meat up and serve with the rice.

Tips:

Choose the right kimchi. When making kimchi jjigae, it's important to choose a kimchi that is ripe and has a good balance of sourness and spiciness. Fresh kimchi can also be used, but it will have a less developed flavor.
Use good quality pork ribs. Pork ribs are the most common type of meat used in kimchi jjigae, but you can also use beef or chicken. If you're using pork ribs, look for ones that are meaty and have a good amount of fat.
Don't be afraid to add other vegetables. Kimchi jjigae is a versatile dish that can be made with a variety of vegetables. Some common additions include potatoes, carrots, onions, and mushrooms.
Season to taste. Kimchi jjigae is a spicy dish, but you can adjust the heat level to your liking. Add more or less gochujang (Korean chili paste) to taste.
Serve with rice. Kimchi jjigae is traditionally served with rice. The rice helps to absorb the spicy broth and makes a delicious meal.

Conclusion:

Kimchi jjigae is a delicious and easy-to-make Korean stew that is perfect for a cold winter day. It's also a great way to use up leftover kimchi. So next time you're looking for a quick and easy meal, give kimchi jjigae a try. You won't be disappointed.