Kimchi Jjigae
김치찌개
A Korean soul food and the most popular type of stew (Stew) made by simmering well-ripened kimchi with pork, tofu, green onions, and more.
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Flavor
Characterized by the sour and spicy taste from aged kimchi, combined with a rich, heavy umami flavor from melted pork fat.
Cooking Tips
Using rice-washed water instead of plain water allows the starch to melt into the broth, making the stew thicker and smoother.
Substitutes
You can substitute pork with canned tuna(Canned Tuna), beef, or chicken. If you are a vegetarian, you can make a clean broth using only mushrooms and tofu.
Brands
Bibigo(Bibigo), Yangban(Yangban) retort Kimchi Jjigae pouch products.
Where to buy
Room-temperature convenience food section of Asian grocery stores or Korean restaurants.
Storage
It can be stored in an airtight container for 3 to 4 days in the refrigerator, or up to 2 to 3 weeks in the freezer.
Related
Kimchi Fried Rice(Kimchi Fried Rice), Kimchi Pancake(Kimchi Pancake), Budae Jjigae.
FAQ
Q. Can I cook it with fresh kimchi bought from the store?
A. Cooking with freshly made kimchi won't give you the deep, sour flavor you want. You must use aged kimchi(Sour/Fermented Kimchi) that has a sour smell, or if you're in a hurry, try adding about 0.5 tablespoons of vinegar to the fresh kimchi while cooking.