Best Kimchi Jjigae Korean Kimchi Stew Recipes

KOREAN KIMCHI JJIGAE (SPICY KIMCHI STEW) image

Yield 6 bowls

Number Of Ingredients 19

Servings: 6~8 servings
Prep time: 15 minutes
Cook time: 45 minutes
Ingredients:
3 lb pork riblets or spare ribs
4 cups kongnamul (soybean sprouts)
1 tbsp sesame oil
1 tsp brown sugar
3 cups kimchi, the older the better
1 cup kimchi liquid (if available)
4 cloves garlic, finely chopped
1 tbsp gochujang (red pepper paste)
2 tbsp gochugaru (red pepper flakes)
8 cups of water
4 scallions, chopped diagonally
2, 3 bay leaves
1/2 red pepper, thinly sliced diagonally
1/2 green pepper, thinly sliced diagonally
salt to taste

Steps:

Directions: In a large pot, boil the pork riblets in water with bay leaves and/or a few garlic pieces. Boil for 25~30 minutes; remove foam and scum that floats to the top with a ladle or spoon. Or at the end of boiling, drain entire broth and bay leaves; refill with 8 cups of fresh water. Remove pork to cool and cut into individual pieces; return pork to the large pot. Bring water to a boil adding chopped kimchi and remaining ingredients, save the scallions and soybean sprouts. Cook for another 20 minutes and let sit on low to medium setting. After washing and removing dirty end tips, add soybean sprouts and cover with lid; cook for about 10 minutes on medium setting. Plate into soup bowls and garnish with pepper slices. Serve hot with a bowl of rice and other banchan (side dishes). *Kimchi jjigae is very versatile with many variations and substitutions; common meat/protein substitutes include chicken (which tastes surprisingly good), canned tuna, bacon, seafood, and even beef slices. Don't be surprised to see many Koreans eating this soup with kimchi as the sole ingredient and a bowl of rice for a quick and efficient meal. In our household, we usually make a large batch that provide a few extra meals.

Kimchi Jjigae (Korean Kimchi Stew) image

Provided by Mrs. ChefToBe

Categories Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 tablespoon sesame oil
1/2 tablespoon canola oil
4 ounces pork
2 cups cabbage kimchi (also use 1/4-3/4 cup of juice from kimchi to taste)
1/2 tablespoon dashida (more or less according to your taste)
water
salt

Steps:

Cut up the pork into bite size pieces.
Heat the two oils in pot and add the pork.
Sautee the pork until done.
Cut up the kimchi into 2 inch pieces.
Add the kimchi and juice to the pot.
Add enough water to cover the ingredients.
Add the Dashida seasoning.
Bring the stew to a boil.
Reduce the heat to medium-low to medium (the stew should be simmering at this point).
Simmer until the kimchi is cooked (it takes me about 20-40 minutes depending on the stove). The kimchi should be tender when done.
Season with salt if needed. I normally don't, because the Dashida seasoning has salt in it.
Serve with rice.