When kimchi gets old, it becomes an excellent ingredient for various other dishes! The most common dish made with aged kimchi is kimchi jjigae (김치찌개). It’s a go-to stew in Korean homes and my absolute favorite!
Growing up in Korea, we had a lot of meals just with kimchi jjigae and a bowl of rice. I don’t remember ever getting tired of it! Whether you make it to use up old kimchi, or to satisfy a craving, this small pot of comfort food is all you need for a satisfying meal.
When cooking with kimchi, you should always use fully fermented, sour kimchi. The older the better! If you can’t wait for your kimchi to turn sour, add a little bit of vinegar to the kimchi before using it. It’s not going to be as good as sour kimchi, but it’ll help a little.
Classic Kimchi Stew (kimchi Jjigae)
If the kimchi is overly sour to your taste, add a teaspoon or two of sugar to the stew to balance out the sour taste.
While there are many variations, fatty pork is most favored for kimchi jjigae in Korea. As I always say, kimchi and fatty pork is a match made in heaven. Not surprisingly, pork ribs are common and delicious in kimchi stew. Pre-boil the ribs until fairly tender, 20 to 30 minutes, and then cook with kimchi. If you don’t like pork, use beef or canned tuna instead. This recipe also includes the canned tuna version.
Growing up, we also enjoyed kimchi jjigae that’s simply made with anchovy broth without any meat. It gives a nice, clean taste to the stew.
Kimchi Jjigae Recipe
With good sour kimchi and pork, it really doesn’t take much to make delicious kimchi jjigae. Also see my Instant Pot kimchi jjigae.
3. Use the water used to rinse rice (ssalddeumul, 쌀뜨물) as the stew base. It’s commonly used for Korean stews. Use the water from the second or third round of rinsing. The rice water thickens the broth slightly and enhances the flavor.
If you want to try making kimchi at home, it’s not that difficult to make. Here are my easy-to-follow recipes: pogi kimchi, mak kimchi, and vegan kimchi.Spam kimchi jjigae is the easiest kimchi stew you can make. Sour kimchi, a can of Spam, onion, chicken stock, and tofu (optional) are all you need. Just dump them in a pot and simmer until soft. It makes a delicious and comforting Korean stew to serve with rice.
Vegan Kimchi Jjigae (spicy Korean Stew)
Kimchi jjigae (김치찌개) is agreeably the most common Korean stew. The classic kimchi stew made with well fermented sour kimchi, fatty pork, and tofu is an indomitable of Korean home cooking.
But when it comes to the simplicity of all kimchi stews with a big flavor, this easy Spam kimchi jjigae recipe rises to the top. It basically is a kimchi stew made with a can of Spam.
With a handful of ingredients that are easily accessible, this will become a satisfying dish when you are in the mood for a quick home cooked Korean stew – with little time and effort to prepare.
Tofu Kimchi Stew
You will find large gift boxes full of Spam circulating in the stores of Korea during Chuseok and the Lunar New Year. The maker of Spam, Hormel, has discovered that the half of its yearly Spam sales occur during those Korean holidays.Interesting, isn’t it?
As a Korean kitchen staple, Spam is a key ingredient for making Korean army stew (Budae Jjigae), or widely used in Spam fried rice recipe.
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Here are a few different varieties of kimchi stew recipes. Check these out and see which one would be your favorite kind.
Kimchi Stew With Tuna (chamchi Kimchi Jjigae: 참치김치찌개) Recipe By Maangchi
All you need is 4-5 common ingredients that you can easily find. I like to add chunks of soft tofu in the stew because I just love the silky texture the tofu adds.
FYI, This easy Spam kimchi stew is also famous as a camping food since the ingredients don’t need to be refrigerated – except tofu, which is optional.
In a soup pot, put onion and kimchi and toss together. Pour kimchi juice (liquid from kimchi) over. If your kimchi is too sour, consider adding a little bit sugar (about 1 teaspoon) to neutralize the acidity.
Easy Kimchi Jjigae With Pork Belly (kimchi Stew)
Pour chicken stock over enough to cover kimchi and onion in a pot. Bring the stew to boil over high heat, then reduce the heat to low. Cover with a lid and simmer for 10 minutes until kimchi gets tender.
Add tofu slices and simmer the stew again for another 5 minutes or until everything is soft and all the flavors are mingled. Garnish with chopped green onion at last. Serve the stew hot with short grain rice.
This simple stew can be stored in the refrigerator for up to two weeks, and its flavor will intensify over time. When reheating, you may use a microwave or stovetop until it’s heated through.
How To Make Korean Kimchi Jjigae
Spam kimchi jjigae is the easiest kimchi stew you can make. You will only need just a few ingredients to make. Just dump them in a pot and simmer until soft. Serve this comfort stew with rice.
Tip 2. Add 1/2 tablespoon of Korean chili flakes (gochugaru) to the jjiage to add more heat and red color if you like it more intense spiciness in the stew.
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