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.
How To Make Kimchi Soup (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 (korean Kimchi Stew) 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.This Kimchi Jjigae is quick & easy to make, yet loaded with rich and comforting flavors to warm you up on a cold day. This delicious stew is incredibly savory and calls for a handful of ingredients to make the best kimchi stew in the comfort of your home.
Kimchi Jjigae By Chef Baek Jong Won
Kimchi Jjigae is a classic dish in Korean cuisine, which is often referred to as the ultimate comfort food for Koreans around the world.
It is an iconic dish that represents our cultural identity and commonly found on dinner tables in a Korean household, accompanied by small dishes of banchan (Korean side dishes).
Kimchi Jjigae, which is often served sizzling hot in a traditional earthenware pot, is always at the center of my cravings on the slightly colder days, or at times that I don’t have much of an appetite.
Kimchi Stew (kimchi Jjigae) Recipe By Maangchi
The rich, comforting flavors of Kimchi Jjigae is often the cure to my homesickness and one that I make most often to satisfy my cultural cravings.
Kimchi, which is the base of this stew, is not only Korea’s most-loved staple food but an essential ingredient in many of our traditional dishes like Kimchi Fried Rice.
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When Kimchi is fermented or aged over a long period of time, it develops incredibly deep flavors that truly elevate when it is cooked.
Kimchi Jjigae (korean Kimchi Soup) Recipe
This Kimchi Jjigae recipe is made with a can of tuna instead of pork, which not only makes it easy and accessible, but the umami flavors of tuna coupled with aged kimchi, makes it to be one of the most flavorful ways to make Kimchi Jjigae in the comfort of your home.
If you prefer to make this vegan/vegetarian, please feel free to skip the tuna entirely, or substitute it with your choice of vegetables or meat (pork and spam is a popular addition).
Today I’m sharing my go-to kimchi stew recipe, which only calls for a handful of ingredients that are easily accessible. Here is a list of ingredients that you will need:
Shawtygotfire: The 10 Best, Spiciest Kimchi Jjigae You'll Find In Seoul And Beyond
And that’s it! All that’s needed to make a flavorful and hearty kimchi stew, without the trip to your local restaurant. Kimchi Jjigae is incredibly easy to make and tastes wonderful when made fresh, so I highly recommend giving this a try.
Kimchi Jjigae is often cooked and served in a traditional Korean stone pot, as it maintains the sizzling hot temperature over the course of serving.
These stone pots can be used directly on gas or electric stovetops, ovens, broilers, and microwaves, so it is highly versatile, and perfect when serving hot dishes like Kimchi Jjigae.
Vegan Kimchi Jjigae (spicy Korean Stew)
As for serving options, Kimchi Jjigae makes for a satisfying meal with just a bowl of steamed rice, but the traditional way is to serve it with a variety of banchan (Korean side dishes).
Here is a link to all the side dish recipes that I’ve shared so far, with more to come throughout this year to accompany your dinner table!
I hope you enjoy this easy and delicious recipe, and please feel free to leave a comment below or message me onInstagramfor any questions you may have!
Kimchi Jjigae Recipe (kimchi Stew)
This Kimchi Jjigae is quick & easy to make, yet loaded with rich and comforting flavors to warm you up on a cold day. This delicious stew is incredibly savory and calls for a handful of ingredients to make the best kimchi stew in the comfort of your home.
It’s important to use aged kimchi (fermented for at least 3 weeks) for this recipe as it is much more flavorful when cooked, as opposed to the fresh alternative.
Rice water: using rice water to cook soups/stews is a traditional technique in Korean cuisine to make the broth richer and smoother, as well as to heighten the flavors.
Kimchi Jjigae (kimchi Based Stew)
The water is gathered from the second or third session of rinsing your rice. I recommend some this aside when preparing your rice to go with the stew. You can also just use regular water as well, but rice water will help elevate the flavors!
If you choose to add pork instead of tuna: I recommend stir frying it first with the onion and kimchi and proceed with the rest of the recipe. Canned spam is pre-cooked, so you can add it at the end in place of the tuna.
Please give it a 5-star rating or leave a comment below to share your experience, or tag @ on Instagram to showcase your creations!
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