Kimchi Jjigae (Kimchi Soup)

Kimchi Jjigae (Kimchi Soup)

Kimchi Jjigae is a popular Korean stew made with kimchi as the main ingredient. It’s a savory, spicy, and comforting dish that has a rich depth of flavor, often enjoyed as a hearty meal, especially during colder months. Here’s a basic guide to making this delicious Korean dish:

Ingredients:

Kimchi: 1 to 2 cups of well-fermented kimchi (the more aged, the better)

Pork (optional): 200g of pork belly or shoulder, cut into bite-sized pieces

Tofu: 1/2 block of firm tofu, cubed

Onion: 1 medium onion, sliced

Garlic: 2-3 cloves, minced

Green onions: 2-3 stalks, chopped (for garnish)

Korean chili flakes (gochugaru): 1-2 tablespoons (for heat, optional)

Gochujang: 1 tablespoon (Korean chili paste, for extra flavor)

Soy sauce: 1 tablespoon

Sesame oil: 1 teaspoon

Water or broth: 3-4 cups (depending on how soupy you like your stew)

Salt and pepper: to taste

Instructions:

Prepare the Ingredients: If using pork, cut it into small pieces. Chop the kimchi into smaller, bite-sized pieces if it’s not already. Slice the onion and mince the garlic.

Cook the Pork (optional): In a large pot, heat a bit of sesame oil over medium heat. Add the pork and cook until it’s lightly browned on all sides.

Add the Kimchi: Add the kimchi (and its juice) to the pot with the pork. Stir-fry the kimchi for a few minutes, which will help bring out its flavor.

Season: Add minced garlic, gochugaru (if you like it spicy), and gochujang to the pot. Stir everything together and cook for another 2-3 minutes.

Add Liquid: Pour in water or broth and bring it to a boil. Reduce the heat to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together.

Add Tofu and Onion: Gently add the tofu cubes and sliced onion to the pot. Simmer for another 10-15 minutes until the tofu is heated through and the onions soften.

Adjust the Seasoning: Taste the stew and add soy sauce, salt, and pepper to adjust the flavor to your liking.

Garnish and Serve: Once the stew is ready, garnish with chopped green onions and serve hot with a bowl of steamed rice.

Tips:

Kimchi: The older your kimchi is, the more flavorful your stew will be. Well-fermented kimchi will give the dish a tangy, umami-packed taste.

Broth: You can use anchovy or beef broth for a richer, more flavorful base, but water works just fine too.

Protein Variations: You can substitute pork with beef or even canned tuna for a different twist.

Kimchi Jjigae is versatile, comforting, and easy to make, with the ability to tweak based on your preference for spice or richness. It’s one of those dishes that tastes even better the next day!