Kimchi Stew (jjigae) Recipe
Kimchi | Recipes | Soup and Stew | Tofu
Kimchi jjigae or stew is an all-time Korean cuisine staple. Learn how to make the delicious Kimchi stew recipe.
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Kimchi jjigae or stew is a Korean traditional meal. You can have it as a soup-form with more water or more stew with less water. Either way is still delicious!
It tastes the best when the kimchi is very fermented. It adds complexity to the flavor.
You can enjoy the dish all year round. I particularly enjoy it during the cold weather. It just gives a sense of wholesomeness.
Some people like the stew to be sweeter, spicier, or just both of the best worlds. I like it on the sweeter side but you can definitely control the amount of sugar you add!
Try the kimchi stew recipe below
Kimchi Stew Recipe
Ingredients
- 1.5 – 2 cups cabbage kimchi, cut into bite-sized pieces
- 1 tbsp Unsalted butter
- 1/4 cup Kimchi brine No need for kimchi brine if the kimchi already has a lot of liquid
- 3 1/2 cups Water
- 1 tablet or pack Korean soup broth (anchovies, kelp, radish, and/or seafood) Can also use 1 Korean soup stock tea pouch
- 1-1 1/4 lb Pork shoulder, tenderloin, or belly. Can use 1 can of Spam or tuna. Can also use mushrooms instead.
- 1 pack Firm tofu, drained and sliced into bite-sizes optional
- 3 Green onions, finely sliced
- 3 cloves Garlic, minced
- 1-3 tsp Salt or soy sauce Add to taste
- 1/4 tsp Dashida (Korean instant beef stock or soup seasoning powder)
- 1-2 tsp Sugar
- 2 tsp Gochugaru (red pepper flakes)
Instructions
- If using pork, cook sliced pork first on a pot or shallow Dutch oven. Reserve ~1 tbsp of pork fat if any remains. It's okay if not.1-1 1/4 lb Pork shoulder, tenderloin, or belly. Can use 1 can of Spam or tuna. Can also use mushrooms instead.
- In a pot or shallow Dutch oven, add butter, minced garlic and kimchi, then sauté on medium-heat for about 5 minutes, or until the kimchi softens slightly1.5 – 2 cups cabbage kimchi, cut into bite-sized pieces, 1 tbsp Unsalted butter, 3 cloves Garlic, minced
- *If you're using pork fat, reduce the butter to 1/2 tablespoon or less to avoid excess grease. Otherwise, 1 tablespoon of butter might make the dish too rich.
- Pour in water along with your choice of soup stock—whether it's a tablet, seasoning pack, or tea bag. Stir in salt or soy sauce, dashida, sugar, and gochugaru1/4 cup Kimchi brine, 3 1/2 cups Water, 1 tablet or pack Korean soup broth (anchovies, kelp, radish, and/or seafood), 1-3 tsp Salt or soy sauce, 1/4 tsp Dashida (Korean instant beef stock or soup seasoning powder), 2 tsp Gochugaru (red pepper flakes), 1-2 tsp Sugar
- Bring it to a boil and reduce the heat to medium-low or low and simmer for 20 minutes.
- If you're using Spam, place the slices in a bowl and pour hot water over them. Let them sit for about a minute to reduce excess saltiness. Just be careful when handling—Spam can get hot!
- Add tofu (optional), Spam, mushrooms, and/or tuna to the stew with green onions. Simmer for another 10 minutes. Enjoy it with rice!1 pack Firm tofu, drained and sliced into bite-sizes, 3 Green onions, finely sliced
