Authentic Korean Kimchi Jjigae: A Spicy Stew to Warm Your Soul

Ingredients

  • 1 cup of Kimchi
  • 150 grams of Pork Belly
  • 1/2 of an Onion
  • 2 cloves of Garlic
  • 1 teaspoon of Sugar
  • 1 tablespoon of Gochugaru (Korean red pepper flakes)
  • 1 tablespoon of Gochujang (Korean red pepper paste)
  • 1/2 block of Tofu
  • 2 Green Onions
  • 1 tablespoon of Sesame Oil
  • 3 cups of Water

Steps and instructions

  1. Cut the pork belly into bite-sized pieces.
  2. Chop kimchi into bite-sized pieces.
  3. Slice the onion, garlic, and green onions.
  4. In a pot, heat the sesame oil and add the pork belly. Cook until the pork is browned.
  5. Add the chopped kimchi and sugar to the pot and stir-fry for a few minutes until the kimchi is softened.
  6. Add the gochugaru and gochujang to the pot and mix well to combine.
  7. Add the water to the pot and bring to a boil. Then, reduce the heat to medium-low and simmer for 20 minutes.
  8. Add the sliced onion and tofu to the pot and continue to simmer for another 10 minutes.
  9. Add the chopped garlic and green onions to the pot and simmer for another 5 minutes.
  10. Turn off the heat and let the soup rest for a few minutes before serving.

Tools for making

  • Cutting Board - Used for preparing and chopping ingredients.
  • Knife - Essential for cutting and slicing ingredients, such as pork belly and vegetables.
  • Pot - Used for cooking the kimchi jjigae soup.
  • Spatula - Handy for stirring and flipping ingredients while cooking.
  • Measuring Cup - To accurately measure the water for the recipe.
  • Measuring Spoons - Necessary for precise measurements of sugar, gochugaru, and gochujang.

Recipe variations

  • Vegetarian/Vegan Option: Omit the pork belly and use vegetable broth instead of water. Add mushrooms or tofu for added protein.
  • Seafood Variation: Add seafood such as shrimp, clams, or mussels to the stew.
  • Spicier Version: Increase the amount of gochugaru or add extra chili flakes for those who prefer a spicier taste.
  • Beef Option: Substitute the pork belly with beef (such as brisket or ribeye) for a different flavor.
  • Chicken Variation: Replace the pork belly with chicken thighs or breast for a lighter version of the stew.
  • Bean Sprouts: Add bean sprouts to the stew for added crunch and texture.
  • Mushroom Alternative: Use different types of mushrooms like shiitake, oyster, or enoki mushrooms for a unique twist.
  • Kimchi Variation: Experiment with different types of kimchi such as radish kimchi or cucumber kimchi.
  • Additional Vegetables: Include other vegetables like zucchini, cabbage, or spinach to enhance the nutritional value of the stew.
  • Extra Seasonings: Add soy sauce, fish sauce, or sesame seeds to enhance the flavor profile.

Recipe overview

Kimchi Jjigae, also known as Kimchi stew, is a hearty and comforting Korean dish. This rich and spicy soup is made with fermented kimchi, pork belly, and tofu, resulting in an array of flavors that delight the palate. The process of making this stew involves a simple method of stir-frying, boiling, and simmering, and it's a great way to use up any leftover kimchi. The end result is a satisfying meal that's perfect for cold weather. Enjoy it on its own or serve it alongside rice for a complete meal. This recipe will guide you through each step, ensuring a delicious bowl of Kimchi Jjigae. Enjoy this taste of Korea!

Common questions

  1. Can I use vegetarian or vegan substitutes for the pork belly? Yes, you can substitute the pork belly with tofu, tempeh, or mushrooms to make it vegetarian or vegan-friendly.
  2. How spicy is this dish? The spiciness level can vary depending on your preference. You can adjust the amount of gochugaru (Korean red pepper flakes) and gochujang (Korean red pepper paste) to make it less or more spicy.
  3. Can I use old kimchi? Yes, using aged kimchi can add more depth of flavor to the dish. However, if the kimchi is too sour, you may need to add a bit more sugar to balance the flavors.
  4. How should I store the leftovers? You can store the leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave before consuming.
  5. Can I add other vegetables to the stew? Absolutely! You can add vegetables like mushrooms, zucchini, or spinach to enhance the flavors and add more nutrients to the dish.

Serving dishes and utensils

  • Pot - A large pot to cook the soup.
  • Cutting Board - To chop ingredients like kimchi, onions, and garlic.
  • Knife - For cutting the pork belly and other ingredients.
  • Spatula - To stir and mix the ingredients while cooking.
  • Ladle - For serving the kimchi jjigae soup.
  • Soup Bowls - To serve the hot soup.

Origin stories

Kimchi Jjigae is a staple in Korean cuisine, its history as rich and layered as its flavor. This hearty stew makes clever use of one of Korea's most beloved fermented dishes: kimchi. When kimchi has aged and lost some of its crispness, it finds a new life within the depths of Jjigae. As such, Kimchi Jjigae symbolizes the Korean philosophy of not wasting any food. Its simmered concoction of pork, tofu, and aged kimchi creates a comforting harmony of flavors, perfect for the chill of winter or when one needs the comforting taste of home. It's a dish that tells a story of resourcefulness and tradition, a story that continues to simmer in the pots of Korean households to this day.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.