Best Korean Kimchi Jjigae Spicy Kimchi Stew Recipes

THE CLASSIC, KIMCHI JJIGAE

The classic, Kimchi Jjigae image

Easy, delicious and ultra comforting, Korean kimchi jjigae recipe

Provided by Sue | My Korean Kitchen

Categories Soup

Time 30m

Number Of Ingredients 14

Ingredients

180 g skinless pork belly ((0.4 pounds), cut into bite size pieces)
1 Tbsp rice wine ((mirin))
3 sprinkles ground black pepper
3/4 cup aged Kimchi ((at least 2 to 3 weeks old), cut into bite size pieces if not already)
1/4 small brown onion ((30 g / 1 ounce), thinly sliced)
1/2 stalk small green onion ((5 g / 0.2 ounce), thinly sliced)
2 small shiitake mushrooms ((50 g / 1.4 ounces), stems removed, thinly sliced)
150 g firm tofu ((5.3 ounces), sliced into 1cm thickness rectangles, or other shapes you may prefer)
1 cup water
1 Tbsp Korean chili flakes ((gochugaru))
1 Tbsp soy sauce
1 tsp Korean chili paste ((gochujang))
1/4 tsp minced garlic
3 sprinkles ground black pepper

Steps:

Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins.
Cook the Kimchi in a skillet until soft. (You could do this in the pot where you will make this jjigae. Do this only if the pot is big enough to manoeuvre around.)
Put the marinated meat into the bottom of the pot. Add all the other ingredients (kimchi, onion, mushrooms, tofu, water and the base sauce) except for green onion into the pot.
Boil the pot on medium high heat initially then reduce the heat to medium once it starts boiling. Cook further until the meat is cooked. (It takes 10 to 15 mins from the beginning of step 4.) Make sure the sauce is well blended into the rest of the ingredients. (This can be done by gently mixing the sauce around the soup with a small teaspoon and splashing the soup over other ingredients every now then). When the meat is cooked, add the green onion and turn the heat off.
Serve with rice (and other side dishes).

Nutrition Facts : Calories 374 kcal, Carbohydrate 6 g, Protein 10 g, Fat 33 g, SaturatedFat 11 g, Cholesterol 43 mg, Sodium 422 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

KIMCHI STEW (KIMCHI-JJIGAE)

Kimchi stew (Kimchi-jjigae) image

Kimchi stew is one of the most-loved of all the stews in Korean cuisine. It's a warm, hearty, spicy, savory, delicious dish that pretty much everyone loves. As long as they can handle spicy food, I never met a person who didn't like kimchi-jjigae. I learned this recipe from a restaurant famous...

Categories Stew

Time 30m

Yield Serves 2 with side dishes, serves 4 without

Number Of Ingredients 10

Ingredients

1 teaspoon toasted sesame oil
2 cups of anchovy stock (or chicken or beef broth)
7 large dried anchovies, heads and guts removed
⅓ cup Korean radish (or daikon radish), sliced thinly
4x5 inch dried kelp
3 green onion roots
4 cups water
2 teaspoons sugar
2 teaspoons gochugaru (Korean hot pepper flakes)
1 tablespoon gochujang (hot pepper paste)

Steps:

Put the anchovies, daikon, green onion roots, and dried kelp in a sauce pan. Add the water and boil for 20 minutes over medium high heat. Lower the heat to low for another 5 minutes. Strain.
Place the kimchi and kimchi brine in a shallow pot. Add pork and onion. Slice 2 green onions diagonally and add them to the pot.
Add salt, sugar, hot pepper flakes, and hot pepper paste. Drizzle sesame oil over top and add the anchovy stock
Cover and cook for 10 minutes over medium high heat.
Open and mix in the seasonings with a spoon. Lay the tofu over top. Cover and cook another 10 to 15 minutes over medium heat.
Chop 1 green onion and put it on the top of the stew. Remove from the heat and serve right away with rice.