Kimchi Jjigae
김치찌개
A Korean soul food and the most popular type of stew (Stew) made by simmering well-ripened kimchi with pork, tofu, and green onions.
Flavor
It features a sour and spicy taste from aged kimchi, combined with a rich and deep umami flavor from rendered pork fat.
Cooking Tips
Using rice-washed water instead of plain water allows the starch to dissolve into the broth, making it much thicker and smoother.
Substitutes
You can use Canned Tuna, beef, or chicken instead of pork. For vegetarians, you can create a clean broth using only mushrooms and tofu.
Brands
Bibigo, Yangban retort Kimchi Jjigae pouch products.
Where to buy
The room-temperature convenient food section of Asian marts or Korean restaurants.
Storage
Can be stored in an airtight container for 3-4 days in the refrigerator, or up to 2-3 weeks in the freezer.
Related
Kimchi Fried Rice, Kimchi Pancake, Budae Jjigae.
FAQ
Q. Can I use fresh kimchi bought from the store?
A. If you cook with freshly made kimchi, it won't have the desired deep flavor and sourness. It must be cooked with well-ripened kimchi (Sour/Fermented Kimchi) that has a sour smell, or if you are in a rush, try adding about 0.5 tablespoon of vinegar to the fresh kimchi.