Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. It is called Kimchi Jjigae, a fiery and flavorful kimchi stew, and I just know you’re going to love it. With kimchi jjigae (김치찌개 - jjigae means “stew” in Korean)(or kimchichigae), kimchi is the star of the dish, in all of its sour, spicy, funky glory. There are many ways to customize this dish, with as many variations as there are cooks. It is one of the most widely popular dishes in Korea. My recipe incorporates spicy kimchi, as well as pork belly and tofu, resulting in the ideal balance of flavor and heat. It’s such a delicious comfort food Korean dish, certainly great during the cooler months, but quick and easy to make all year long. Let’s talk about making kimchi jjigae, shall we?
Vegetable Oil. I’m using sesame oil. Skinless Pork Belly. Use thick-cut bacon as a substitute. Kimchi. Fresh Onion and Garlic. Gochujang. Korean fermented pepper paste. Gochugaru. Korean red pepper flakes made from dried Korean chilies. Dashi. Or use water or vegetable stock. See the recipe notes. Soy Sauce. Firm Tofu. For Serving. Optional fish sauce, chopped green onion.
Next, add most of the kimchi and the onion, and cook them down a few minutes. Add the garlic, gochujang, and gochugaru and cook a minute or so. Pour in your choice of liquid (dashi, stock, or water) and sauce, then simmer the pot 20 to 30 minutes to develop the flavors. Simmer just a few more minutes, and you’re ready to go. Taste and adjust for salt and a bit of optional fish sauce, which I love. Boom! Done! Your kimchi jjigae is ready to serve. Doesn’t it smell wonderful in here? I love Korean cuisine. Serve with rice and sprinkle with green onion. I’m ready to dig in. I hope you enjoy it! You can also freeze it for 2-3 months.
My Korea: Traditional Flavors, Modern Recipes, by Hooni Kim with Aki Kamozawa (affiliate link, my friends!) Seoul Food Korean Cookbook, by Naomi Imatome-Yun (affiliate link, my friends!) The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
Tools Used For This Recipe
HonDashi Dashi Powder (affiliate link, my friends!) - If not available in grocery stores. Buy Gochujang (affiliate link, my friends!) Buy Gochugaru (affiliate link, my friends!)
