Restaurant-Worthy Kimchi Jjigae – Kimchi Stew
You may have heard of kimchi, but do you know what Kimchi Jjigae is? It takes all the best parts about kimchi and adds a hearty bowl of broth and protein. This hearty stew is primarily made with older kimchi, as more fermented varieties bring a richer taste.
Commonly combined with pork, tofu, and sometimes seafood, it’s simmered in a base that often includes kimchi brine, garlic, onions, and Korean chili paste (gochujang) for additional depth and spice. Served boiling hot, Kimchi Jjigae is a staple in Korean homes, especially during colder months due to its warming properties.
What’s Kimchi?
Kimchi is a Korean side dish made from fermented vegetables. It most commonly consists of napa cabbage and Korean radishes mixed with a variety of seasonings, including chili powder, garlic, ginger, and scallions. This staple of Korean cuisine is celebrated for its distinctively tangy, spicy, and umami flavors.
The fermentation process enhances its taste and increases its nutritional value, providing a great source of vitamins, minerals, and probiotics. Kimchi’s origins date back thousands of years, and it is deeply embedded in Korean culture. It is often enjoyed with meals as a healthful condiment or used as an ingredient in a variety of dishes.
Historical Significance of Kimchi Jjigae
Kimchi Jjigae, a yummy Korean stew, holds a significant place in Korean culinary history. Today, it’s a comforting staple in many Korean households, embodying the warmth and heartiness of Korean cooking. This stew is traditionally made with well-fermented kimchi, reflecting the country’s long-standing reliance on fermentation techniques to preserve and enhance the flavor of seasonal vegetables during harsh winters.
Historically, Kimchi Jjigae has been a resourceful way to utilize older kimchi that has become too sour for direct consumption. By simmering it with various proteins like pork or tofu, and adding flavorful ingredients such as gochujang (Korean chili paste) and gochugaru (chili powder), the pungency of the kimchi transforms into a deep, rich base for the stew. This cooking method displays the Korean philosophy of not wasting food and highlights the adaptability of Korean cuisine to turn simple ingredients into rich, flavorful meals.
The dish’s widespread popularity surged in modern times, especially after the Korean War, as it provided an economical yet nutritious way to feed families. Today, Kimchi Jjigae remains a comforting meal in Korean dining.
Making Kimchi is Simple
Before you make Kimchi Jjigae, you need kimchi! There are various store-bought options, but homemade kimchi is always better. Making kimchi is surprisingly simple. It starts with selecting a base vegetable, commonly napa cabbage, which is salted and rinsed to draw out water and prepare it for fermentation. A flavorful paste of garlic, ginger, chili peppers, and fish sauce is then mixed with additional ingredients like radishes and scallions.
This mixture is thoroughly combined with the cabbage and tightly packed into jars to ferment at room temperature for a few days before being moved to a cooler setting for slower fermentation. The result is a tangy, spicy, and deeply flavorful condiment that enhances any meal.
Kimchi Jjigae
Ingredients
- 2 cups Kimchi packed and bite-sized, fully fermented
- 4 ounces Pork Belly fresh (or other pork meat with some fat, or another protein choice)
- 1 to 3 teaspoons Gochugaru adjust to taste or omit
- 1 teaspoon Garlic minced
- 1 tablespoon Cooking Oil
- 1/2 cup Kimchi Juice if available
- 6 Tofu
- 2 Scallions
- Salt to taste (or a little bit of soup soy sauce or regular soy sauce)
- Pepper to taste
Instructions
- Prepare Ingredients: Start by cutting the kimchi into bite-sized pieces. Chop the pork belly into similar bite-sized chunks. Slice the tofu into approximately 1/2-inch thick pieces, and roughly chop the scallions.
- Cook Kimchi and Pork: In a medium-sized pot, heat the cooking oil over medium-high heat. Add the kimchi, pork belly, gochugaru (Korean red chili pepper flakes), and minced garlic. Cook for about 5 to 7 minutes, stirring frequently, until the kimchi softens and the pork is cooked through.
- Add Liquids and Simmer: Pour in the kimchi juice and 2 to 2.5 cups of water (or broth of your choice). Bring the mixture to a boil, then reduce the heat to medium and let it simmer, covered, for about 15 minutes. Add more water if the stew seems too thick.
- Incorporate Tofu and Scallions: Add the tofu and scallions to the pot. Season with salt (or soy sauce) and pepper to taste. Continue to boil the stew until the tofu is heated through, about 5 minutes.
- Serve Hot: Serve the stew bubbling hot, ideally with a side of steamed rice or additional kimchi.
