Best 3 Korean Kimchi Jigeh Stew Recipes
**Embark on a Culinary Journey to Savor the Delights of Korean Kimchi Jjigae Stew**
Immerse yourself in the vibrant flavors of Korean cuisine with kimchi jjigae, a hearty and comforting stew that showcases the iconic kimchi, a fermented cabbage dish that is a staple in Korean pantries. This savory stew is a symphony of bold flavors, combining the tangy kick of kimchi with the savory richness of pork and the umami depth of anchovies and dried kelp. Vegetables like onions, green onions, and zucchini add a crisp texture and freshness, while the addition of soft tofu creates a velvety contrast. Discover the art of making kimchi jjigae with our collection of carefully curated recipes, ranging from traditional variations to contemporary interpretations that cater to diverse dietary preferences. Whether you're a seasoned cook or just starting your culinary adventure, our step-by-step instructions and helpful tips will guide you towards creating an authentic and delicious kimchi jjigae that will transport your taste buds to the heart of Korea. So, gather your ingredients, prepare your taste buds, and get ready to relish the comforting warmth and exquisite flavors of kimchi jjigae.
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.
THE CLASSIC, KIMCHI JJIGAE
Easy, delicious and ultra comforting, Korean kimchi jjigae recipe
Provided by Sue | My Korean Kitchen
Categories Soup
Time 30m
Number Of Ingredients 14
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 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.
Tips:
- Choose the right kimchi: Use a well-fermented kimchi for a bolder flavor. Look for kimchi that is at least 3 months old.
- Don't rinse the kimchi: Rinsing the kimchi will remove its beneficial bacteria and flavor. Simply chop it up and add it to the stew.
- Use a variety of vegetables: Adding a variety of vegetables, such as carrots, potatoes, and onions, will add flavor and texture to the stew.
- Don't overcrowd the pot: Make sure there is enough space in the pot for the kimchi and vegetables to cook evenly. If the pot is too crowded, the stew will be watery.
- Simmer, don't boil: Bring the stew to a boil, then reduce the heat to low and simmer for at least 30 minutes. This will allow the flavors to develop.
- Serve with rice: Kimchi stew is traditionally served with rice. It can also be served with noodles or bread.
Conclusion:
Kimchi stew is a delicious and healthy Korean dish. It is easy to make and can be tailored to your own taste. With its spicy, savory, and tangy flavor, kimchi stew is a surefire hit with everyone who tries it.
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