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Kimchi Jjigae, or Kimchi Stew, is a dish in South Korean cuisine that perfectly captures the harmony of bold flavours and comforting warmth.
Made with aged kimchi and an assortment of ingredients that deepen its rich, tangy flavour, this stew is a staple in Korean households. Whether served bubbling hot in a stone pot or ladled into a communal bowl at the dinner table, Kimchi Jjigae brings people together with its heart, soul soothing nature.
What Is Kimchi Jjigae?
Kimchi Jjigae is a traditional South Korean stew that uses kimchi as its star ingredient. It’s a dish that thrives on simplicity, taking full advantage of the bold, fermented flavours of well-aged kimchi.
The stew typically includes tofu, pork or beef, and aromatics like garlic and onions, all simmered together in a robust, spicy broth. The key is in the balance of flavours; spicy, tangy, and savoury, all melded together through slow cooking, creating a dish that is as complex as it is comforting.
This dish is beloved for its versatility. Depending on what’s on hand, ingredients can be swapped or added, making it an adaptable choice for any season or occasion. Despite its humble ingredients, Kimchi Jjigae holds a special place in Korean culinary culture, serving as both a comfort food and a symbol of resourcefulness.
Ingredients and Taste
The foundation of Kimchi Jjigae lies in its kimchi, with aged varieties providing a deeper, more developed tanginess that forms the backbone of the dish. Alongside kimchi, the broth is often enriched with pork belly or beef, though seafood or vegetarian versions are equally popular.
Tofu is a common addition, its mild flavour and soft texture balancing the stew’s boldness. Garlic, green onions, and gochugaru (Korean chili flakes) contribute to the dish’s aromatic and spicy profile, while a splash of sesame oil adds depth.
The taste of Kimchi Jjigae is a delightful interplay of bold flavours. The tangy, fermented notes of the kimchi shine through, complemented by the savoury richness of the broth and the gentle heat of the chili flakes.
The tofu soaks up the spicy broth, offering a soft, cooling element, while the pork or beef adds a hearty, umami depth. Each spoonful is warming and satisfying, leaving a lingering kick of spice that keeps you coming back for more.
A Taste of History
Kimchi Jjigae’s roots are firmly planted in the Korean tradition of making the most out of available ingredients. Historically, families often used older kimchi, too pungent for eating raw, in stews and soups to extend its utility.
This practice turned kimchi into a versatile base ingredient, capable of transforming simple leftovers into deeply flavourful meals. Over time, Kimchi Jjigae evolved into a beloved comfort food, adapting to suit regional variations and individual tastes.
During Korea’s rapid modernization in the mid-20th century, Kimchi Jjigae grew in popularity, becoming a common sight in both homes and restaurants.
Its accessibility and adaptability meant that anyone, regardless of their culinary skill, could prepare a version that fit their preferences. Today, it remains a cornerstone of South Korean dining culture, symbolizing resilience, creativity, and the deep connection between food and family.
Kimchi Jjigae (Kimchi Stew) Recipe
Serves: 4 people
Ingredients:
- 2 cups well fermented kimchi, cut into bite sized pieces
- 200g pork belly or shoulder, sliced thinly
- 1 small onion, thinly sliced
- 3 garlic cloves, minced
- 2 green onions, chopped (reserve some for garnish)
- 2 cups water or anchovy stock
- 1 tbsp gochugaru (Korean red chili flakes)
- 1 tbsp gochujang (Korean red chili paste)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 block (300g) firm tofu, cut into 1 cm slices
- Salt and pepper to taste
- Optional: 1 tsp sugar (if kimchi is overly sour)
Directions
To begin, heat a medium sized pot over medium heat. Add the sesame oil and sliced pork. Sauté for 3–4 minutes until the pork starts to brown slightly. This step renders some of the fat, enhancing the stew's richness.
Add the minced garlic and sliced onion to the pot. Stir-fry for 1–2 minutes until aromatic. Incorporating the garlic at this stage ensures its flavours infuses the base of the stew.
Stir in the kimchi and cook for 5 minutes, stirring occasionally. This step deepens the flavours of the kimchi and allows it to meld with the pork and aromatics. If your kimchi is very sour, add 1 tsp of sugar to balance the acidity.
Add the gochugaru, gochujang, and soy sauce to the pot. Stir well to evenly coat the ingredients. These seasonings provide the signature heat and umami of Kimchi Jjigae. Adjust the amount of gochugaru for a milder or spicier stew.
Pour in the water or anchovy stock, ensuring all the ingredients are submerged. Bring to a boil over medium-high heat, then reduce to a simmer. Let it cook for 15–20 minutes, allowing the flavours to develop fully.
Carefully add the tofu slices to the pot, arranging them on top of the stew. Simmer for an additional 5 minutes to warm the tofu through without breaking it apart. Avoid stirring vigorously to maintain the tofu's shape.
Taste the stew and adjust the seasoning with salt or additional soy sauce if needed. If the flavour feels too intense, add a splash of water or stock to balance it. Sprinkle chopped green onions over the top just before turning off the heat.
Serve the Kimchi Jjigae piping hot, straight from the pot, accompanied by steamed white rice. Garnish with more green onions for a fresh touch. For added authenticity, pair with banchan (Korean side dishes) such as pickled radish or seasoned spinach.
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