Kimchi Jjigae is a popular Korean stew made with fermented kimchi, various vegetables, tofu, and pork or seafood. It’s a comforting, flavorful dish that you will crave all year long.
Today, let me show you how to make kimchi jjigae in 2 ways: the authentic one and a super simple version. Although I share a super simple version, the authentic one is not hard to make or time-consuming, so unless you’re super busy to save the world, I strongly recommend the first one.
Classic Kimchi Jjigae (2 servings)
Ingredients:
- 1/8 yellow onion
- 1-2 green onions
- 1/2 green chili (optional), to garnish
- 1/2 mild red chili (optional), to garnish
- 4.5 oz (130g) medium-firm tofu
- 10.6 oz (300g) well-fermented kimchi
- 5 oz (150g) pork belly (or pork shoulder, leg)
- 1/2 tbsp neutral-tasting oil
- 1 tbsp lard (optional)
- 2 cups (480ml) rice water (or water)
- Black pepper, to taste
- 1/2 tbsp Korean beef stock powder (dasida) (or chicken bouillon powder)
- 1/2 tsp Korean chili pepper flakes (gochugaru) (optional)
Seasoning Paste:
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1/2 tbsp soy sauce
- 1/2 tbsp fish sauce
- 1/2 tbsp minced garlic
Instructions:
1. Prep ingredients: Thinly slice the onion, green onions, and chili peppers (if using). Cut the tofu into large chunks. Using tongs and scissors, cut kimchi into bite-sized pieces. Cut the pork belly into bite-sized pieces.
2. Make the seasoning paste: Combine all the seasoning paste ingredients in a small container and mix well.
3. In a wok (or pot), heat the oil over medium heat. Once it gets nice and hot, add the pork belly. Render out the fat and get a little bit of color for 3 minutes. Add the chopped kimchi, seasoning paste, and 1 tablespoon of lard (if using). Cook, stirring occasionally, for 6 minutes or until the kimchi is wilted down. Be careful not to burn it!
4. Add 2 cups (480ml) of rice water, black pepper, and 1/2 tablespoon of Korean beef stock powder. Increase the heat to medium-high heat. Simmer for at least 10 minutes.
5. Optionally, transfer it to a Korean Clay Pot (ttukbaegi) for an authentic vibe. Top with the tofu, onion, green onion, and chili peppers. Bring it to a boil until it’s bubbling hot.
6. Sprinkle with Korean chili pepper flakes for an extra kick. Serve with hot rice and a fried egg. Enjoy~!
10-Minute Kimchi Jjigae (2 servings)
Ingredients:
- 1-2 green onions
- 1/2 green chili (optional), to garnish
- 1/2 mild red chili (optional), to garnish
- 4.5 oz (130g) medium-firm tofu
- 6.3 oz (180g) well-fermented kimchi (leafy parts)
- 3.5 oz (100g) canned tuna, divided
- 2 cups (480ml) rice water (or water)
Seasoning:
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1/2 tbsp minced garlic
- 1/2 tbsp Korean beef stock powder (dasida) or (chicken bouillon powder)
- 1 tsp fish sauce
- Black pepper, to taste
Instructions:
1. Prep the ingredients: Thinly slice the green onions and chili peppers (if using). Cut the tofu into large chunks.
2. Using tons and scissors, cut kimchi into bite-sized pieces and add it to a pot. (To reduce the cooking time, use only leafy parts.)
3. Add the Korean chili pepper flakes, minced garlic, Korean beef stock powder, fish sauce, 1/2 canned tuna and the oil from the canned tuna. Place it over medium heat. Saute for 3 to 5 minutes or until kimchi is completely wilted down.
4. Add 2 cups (480ml) of rice water. Bring it to a boil. Simmer for 5 to 7 minutes over medium-high heat. Add the remaining canned tuna, green onions and tofu. Cook for 1 to 2 minutes or until the tofu gets warm.
5. Finish with the chili peppers and black pepper. Serve with hot rice and a fried egg. Enjoy!
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YOU MAY ALSO LIKE:
- Sundubu Jjigae (Soft Tofu Stew)
- Bulgogi (Korean BBQ Beef)
- Japchae (Glass Noodle Stir Fry)
Classic Kimchi Stew (Kimchi Jjigae)
2
servingsIngredients
1/8 yellow onion
1-2 green onions
1/2 green chili (optional), to garnish
1/2 mild red chili (optional), to garnish
4.5 oz (130g) medium-firm tofu
10.6 oz (300g) well-fermented kimchi
5 oz (150g) pork belly (or pork shoulder, leg)
1/2 tbsp neutral-tasting oil
1 tbsp lard (optional)
2 cups (480ml) rice water (or water)
Black pepper, to taste
1/2 tbsp Korean beef stock powder (dasida) (or chicken bouillon powder)
1/2 tsp Korean chili pepper flakes (gochugaru) (optional)
- Seasoning Paste:
1/2 tbsp soy sauce
1/2 tbsp fish sauce
1/2 tbsp minced garlic
Directions
- Prep Ingredients
- Thinly slice the onion, green onions, and chili peppers (if using). Cut the tofu into large chunks. Using tongs and scissors, cut kimchi into bite-sized pieces. Cut the pork belly into bite-sized pieces.
- Make Seasoning Paste
- Combine all the seasoning paste ingredients in a small container and mix well.
- Make Kimchi Jjigae
- In a wok (or pot), heat the oil over medium heat. Once it gets nice and hot, add the pork belly. Render out the fat and get a little bit of color for 3 minutes. Add the chopped kimchi, seasoning paste, and 1 tablespoon of lard (if using). Cook, stirring occasionally, for 6 minutes or until the kimchi is wilted down. Be careful not to burn it!
- Add 2 cups (480ml) of rice water, black pepper, and 1/2 tablespoon of Korean beef stock powder. Increase the heat to medium-high heat. Simmer for at least 10 minutes.
- Optionally, transfer it to a Korean Clay Pot (ttukbaegi) for an authentic vibe. Top with the tofu, onion, green onion, and chili peppers. Bring it to a boil until it’s bubbling hot.
- Sprinkle with Korean chili pepper flakes for an extra kick. Serve with hot rice and a fried egg. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
1 Comment
Hello, we love your recipes. Would you ever consider offering group or personal cooking courses via Zoom? https://www.wired.com/story/zoom-cooking-classes/
I was hoping to give my wife something like this for her birthday. We love your teaching style and how easy you make it.