Kimchi Jjigae
“Korean kimchi stew with aged kimchi, tofu, and pork in a deeply fermented, spicy broth.”
Tofu
Gochujang
Garlic
Onion
Soy Sauce
KimchiWhere it comes from
Kimchi Jjigae is a beloved Korean stew that showcases the country's iconic fermented kimchi, typically made from napa cabbage and radishes. This dish emerged as a hearty comfort food, especially popular during the colder months, as it utilizes aged kimchi that develops deeper flavors over time. A delightful twist is that this stew often includes leftover meats, making it a practical and delicious way to reduce food waste.
On the Palate
How it's made
4 steps · Show ↓30 min active
How it's made
4 steps · Show ↓- 15 min
In a large pot, sauté sliced onions and minced garlic in a bit of oil until the onions are translucent and fragrant, about 5 minutes.
- 25 min
Add the kimchi and continue to sauté for another 5 minutes, allowing the flavors to meld and the kimchi to soften.
- 315 min
Pour in water or broth to cover the kimchi, then stir in gochujang and soy sauce. Bring to a gentle simmer and let it bubble for 15 minutes to deepen the flavors.
- 45 min
Cut the tofu into cubes and gently add it to the stew. Simmer for another 5 minutes until the tofu is heated through.
