Jjigae, or Korean stew,

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Kimchi becomes a great base for so many different recipes when it grows older! Kimchi jjigae is the most popular dish made using aged kimchi. It’s my all-time favorite stew and a staple in Korean homes!




We often had just kimchi jjigae and a bowl of rice for dinner while we were growing up in Korea. I can’t recall ever growing weary of it! This is a little pot of comfort food that will fill you up for a pleasant dinner, whether you prepare it to use up leftover kimchi or to sate a craving.

Kimchi stew (Kimchi-jjigae) recipe by Maangchi

The kimchi

You should always use completely fermented, sour kimchi when cooking with kimchi. The older, the better! Before using your kimchi, add a small amount of vinegar if you can’t wait for it to go sour. While it won’t taste as delicious as sour kimchi, it will be somewhat beneficial.




Additionally, professionally packaged kimchi known as Mukerji (묵은지), or old kimchi, may be available in your Korean market.

If you find the kimchi too sour, try adding a teaspoon or two of sugar to the stew to counteract the sourness.

The Meat for kimchi stew

Kimchi Jjigae (Kimchi Stew) • Just One Cookbook

In Korea, fatty pork is the preferred ingredient for kimchi jjigae, despite the wide range of variations. Fatty pork and kimchi are a match made in heaven, as I always say. Pork ribs are popular and tasty in kimchi stew, which is not surprising. Before cooking with kimchi, pre-boil the ribs for 20 to 30 minutes, or until they are moderately tender. If pork isn’t your thing, use canned tuna or beef. There is also a canned tuna variation of this recipe.




We also loved kimchi jjigae when we were kids; it’s just kimchi prepared with anchovy broth and no pork. It gives the stew a fresh, pleasant flavor.

Tips for making good kimchi jjigae

 

Kimchi Jjigae (Kimchi Stew) - Korean Bapsang

1. Utilize sour, aged kimchi.
2. Before adding the liquid, cook the pork and kimchi together. This process adds more flavor.
3. Make the stew foundation from the water used to rinse the rice (ssalddeumul, 쌀뜨물). It is frequently included in Korean stews. Utilize the water from the third or second rinse cycle. The broth gets a modest thickening and taste boost from the rice water.




4. Vegetable, chicken, milky bone, or anchovy broths are also excellent choices for soup bases.
5. If there is any remaining kimchi liquid, use it. It will give the broth a ton of flavor.

It’s not that hard to make kimchi at home if you want to give it a try. I’ve included my simple recipes for vegan kimchi, mak kimchi, and pogi kimchi below.




One of the most popular stews in Korean cooking is kimchi stew. Almost everyone enjoys this dish since it is tasty, spicy, warm, and hearty. I have never encountered someone who didn’t enjoy kimchi-jjigae, as long as they can tolerate hot cuisine.

This dish was given to me by a Korean restaurant that is well-known for its kimchi-jjigae. There was always a bustling crowd at the restaurant enjoying kimchi stew while perspiring. Everyone was there for the same thing—a hot pot of spicy kimchi-jjigae, a few side dishes, and a bowl of warm rice—because there was only one item on the menu. “Please give me another bowl of rice!” shouted customers.




Vegan Kimchi Jjigae - Korean Kimchi Stew - Cheap And Cheerful Cooking

The fact that they served the stew uncooked at first and then heated it on the stove at the table left a lasting effect on me at the time. In this manner, we could converse while watching it cook. I had a clear view of the contents, which included seasonings, thinly sliced pork on top, kimchi, onion, and green onion. They added water to the soup base in addition to some white granules that contained salt, sugar, and possibly MSG.




This inspired me to create a very tasty recipe that I could make at home.
My kimchi-jjigae dish was a lifesaver for me; in fact, I turned it into a movie in 2007. However, I have subsequently created an even more scrumptious variation. The flavorful anchovy stock holds the key.


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