KIMCHI JJIGAE (KIMCHI STEW)
a classic Korean stew made with flavor-packed, old kimchi!
Provided by Hyosun
Categories Main Course
Number Of Ingredients 9
Steps:
- Cut the kimchi into bite size pieces.
- Cut the meat into bite sizes. Slice the tofu (about 1/2-inch thick), and roughly chop the scallions.
- Heat a small to medium pot with 1 tablespoon of oil. Add the kimchi, pork, red pepper flakes and garlic and cook over medium high heat until the kimchi is softened and the pork cooks through, about 5 to 7 minutes.
- Add the kimchi juice and about 2 to 2.5 cups of water (or broth). Bring it to a boil, and continue cooking for 5 minutes. Then, reduce the heat to medium, and boil, covered, for about 15 minutes. You can add more water if necessary.
- Drop the tofu and scallions in. Salt (or soup or regular soy sauce) and pepper to taste. (Salt is usually not necessary, unless kimchi was lightly seasoned or kimchi juice is not available.) Boil until the tofu is cooked through, about 5 minutes. Serve while bubbling over from the heat.
KIMCHI STEW (KIMCHI-JJIGAE)
Kimchi stew is one of the most-loved of all the stews in Korean cuisine. It's a warm, hearty, spicy, savory, delicious dish that pretty much everyone loves. As long as they can handle spicy food, I never met a person who didn't like kimchi-jjigae. I learned this recipe from a restaurant famous...
Categories Stew
Time 30m
Yield Serves 2 with side dishes, serves 4 without
Number Of Ingredients 10
Steps:
- Put the anchovies, daikon, green onion roots, and dried kelp in a sauce pan. Add the water and boil for 20 minutes over medium high heat. Lower the heat to low for another 5 minutes. Strain.
- Place the kimchi and kimchi brine in a shallow pot. Add pork and onion. Slice 2 green onions diagonally and add them to the pot.
- Add salt, sugar, hot pepper flakes, and hot pepper paste. Drizzle sesame oil over top and add the anchovy stock
- Cover and cook for 10 minutes over medium high heat.
- Open and mix in the seasonings with a spoon. Lay the tofu over top. Cover and cook another 10 to 15 minutes over medium heat.
- Chop 1 green onion and put it on the top of the stew. Remove from the heat and serve right away with rice.
THE CLASSIC, KIMCHI JJIGAE
Easy, delicious and ultra comforting, Korean kimchi jjigae recipe
Provided by Sue | My Korean Kitchen
Categories Soup
Time 30m
Number Of Ingredients 14
Steps:
- Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins.
- Cook the Kimchi in a skillet until soft. (You could do this in the pot where you will make this jjigae. Do this only if the pot is big enough to manoeuvre around.)
- Put the marinated meat into the bottom of the pot. Add all the other ingredients (kimchi, onion, mushrooms, tofu, water and the base sauce) except for green onion into the pot.
- Boil the pot on medium high heat initially then reduce the heat to medium once it starts boiling. Cook further until the meat is cooked. (It takes 10 to 15 mins from the beginning of step 4.) Make sure the sauce is well blended into the rest of the ingredients. (This can be done by gently mixing the sauce around the soup with a small teaspoon and splashing the soup over other ingredients every now then). When the meat is cooked, add the green onion and turn the heat off.
- Serve with rice (and other side dishes).
Nutrition Facts : Calories 374 kcal, Carbohydrate 6 g, Protein 10 g, Fat 33 g, SaturatedFat 11 g, Cholesterol 43 mg, Sodium 422 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
KIMCHI JJIGAE (KOREAN KIMCHI SOUP)
{Don't be afraid of the steps/ingredients! It's really quite easy.} A delectable, SPICY traditional soup full of kimchi, tofu, veggies, and pork (but can be made vegetarian). My absolute favorite Korean dish of all time; I can eat it 24/7! Kimchi is available at Asian markets; I recommend buying the homemade variety wherever possible. If you buy a shelf-bottled kimchi (non-refrigerated), or your fresh kimchi has just been made (i.e. newer than 2-3 weeks), you should add a couple of teaspoons of white vinegar to your kimchi, stir and let it sit 10 mins, and then chop it up for use. The vinegar acts as an instant fermenter and will make it taste a LOT better. Don't skip this step, trust me :) Also, the chili flakes and paste should be the true Korean variety; the Chinese, Thai or regular cayenne pepper will not work. Please let me know if you have suggestions or questions! I have adjusted this recipe over time-Koreans don't use recipes (frustrating!)-to suit my taste. DH loves it too. Beware though, it's truly Korean in that it's very spicy for most. For more detailed step-by-step instructions, including pictures, please mail me and I can send them to you.
Provided by Emily Han
Categories Vegetable
Time 40m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 16
Steps:
- Cut up vegetables, kimchi and tofu and set aside.
- Rinse meat, cut into thin strips 1-2" long.
- Marinate meat in rice wine with two pinches black pepper for 15 minutes (you can use your stew pot for this).
- Meanwhile, add vegetable oil to pan or wok and cook kimchi on medium-high until done (usually 5-7 minutes). Stir consistently. Kimchi will turn slightly translucent.
- In a separate bowl, combine soup base ingredients and mash together.
- Add vegetables, kimchi, soup base and water to the pot with the meat, leaving out the tofu. Use kimchi juice as part of the water if extracted.
- Bring to a boil; leave on a rolling boil until meat is cooked or about 5 minutes, being careful not to let water boil away.
- Taste soup for adjustments; add water as needed, or make extra soup base if needed.
- As soon as the meat is done, turn the heat down to low, add the tofu slices.
- Stir gently, serve with rice (your mouth will be hot -- I like to use rice that is room-temp!).
KIMCHI JJIGAE (KOREAN KIMCHI STEW)
This was an all-time favorite of mine growing up. Once I left the nest, I had to figure out a way to make it on my own. This is a simple and short version of this dish. Ther are more complicated ones around.
Provided by Mrs. ChefToBe
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut up the pork into bite size pieces.
- Heat the two oils in pot and add the pork.
- Sautee the pork until done.
- Cut up the kimchi into 2 inch pieces.
- Add the kimchi and juice to the pot.
- Add enough water to cover the ingredients.
- Add the Dashida seasoning.
- Bring the stew to a boil.
- Reduce the heat to medium-low to medium (the stew should be simmering at this point).
- Simmer until the kimchi is cooked (it takes me about 20-40 minutes depending on the stove). The kimchi should be tender when done.
- Season with salt if needed. I normally don't, because the Dashida seasoning has salt in it.
- Serve with rice.
Nutrition Facts : Calories 90.6, Fat 6.2, SaturatedFat 1.3, Cholesterol 24.4, Sodium 16.7, Protein 8.3
KIMCHI STEW (KIMCHI JJIGAE) RECIPE BY TASTY
Can't get enough of BTS? Try one of Jimin's favorite foods: kimchi jjigae! Kimchi has been known to have many nutritional benefits and the spicy, tangy, savory flavors (the longer the kimchi is aged, the better!) will warm your soul on any day. If you're short on time, you can substitute chicken broth for the anchovy and kelp broth.
Provided by Jasmine Pak
Categories Lunch
Time 1h
Yield 2 servings
Number Of Ingredients 16
Steps:
- Make the anchovy and kelp broth: In a medium pot, combine the water, dried anchovies, and kelp. Bring to a low boil, then reduce the heat to medium low, cover, and simmer for 25 minutes. Strain the broth and discard the solids. Set the broth aside until ready to use.
- Make the kimchi jjigae: Heat the vegetable oil in a medium pot over high heat. Add the onion, garlic, and pork belly and cook until the onions soften and the pork is lightly browned, about 5 minutes.
- Add the drained, chopped kimchi and cook for 2-3 minutes, until slightly darkened.
- Add the Korean chile flakes, sugar, salt, reserved kimchi juice, and anchovy and kelp broth and stir well to combine.
- Lay the tofu and mushrooms on top of the soup and gently stir to submerge in the broth (do not break up the tofu). Cover the pot, reduce the heat to low, and simmer for 30 minutes. Remove the pot from the heat and season the soup with more salt to taste.
- Ladle the soup into bowls and top with the green onion and sesame oil. Serve with white rice, if desired.
- Enjoy!
Nutrition Facts : Calories 494 calories, Carbohydrate 29 grams, Fat 34 grams, Fiber 11 grams, Protein 24 grams, Sugar 10 grams
GOCHUJANG KIMCHI JJIGAE (KIMCHI STEW)
I am a Korean food lover and I have tried many restaurants in Koreatown, NYC. My favourite dish is from Pocha 32. I tried to imitate the taste of it and now my kimchi stew with gochujang is my family's all time favourite and the center of all the barbeque parties.
Provided by AsianFoodieGirl
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h10m
Yield 4
Number Of Ingredients 15
Steps:
- Combine water and anchovies in a large saucepan to form the stock. Boil for 30 minutes. Remove anchovies.
- Stir zucchini, tofu, mushrooms, kimchi, kimchi juice, onion, pork belly, fish sauce, garlic, chili pepper paste, sugar, and pepper into the prepared stock. Bring to a boil; cook 15 minutes. Top with green onion.
Nutrition Facts : Calories 285.6 calories, Carbohydrate 14.4 g, Cholesterol 32.5 mg, Fat 20.2 g, Fiber 2 g, Protein 14.8 g, SaturatedFat 6.5 g, Sodium 1920.9 mg, Sugar 7.5 g
KIMCHI JJIGAE (KIMCHI SOUP)
In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes. Kimchi soup, called jjigae, is a satisfying example. The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour. Aged kimchi, which is more intensely sour, is the preferred type to use. Surprisingly mellow, the soup is neither too spicy nor too salty. This version incorporates butter, an addition inspired by a recipe from Lauryn Chun, the founder of Mother-in-Law's Kimchi and the author of "The Kimchi Cookbook."
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put pork belly in a bowl. Add garlic, ginger, soy sauce, sesame oil and fish sauce. Toss well to coat and let marinate for 10 minutes.
- Set a heavy-bottomed soup pot over medium heat. Melt butter, then add pork belly mixture and let it cook gently for 5 minutes. Add onion and cook, stirring, until softened, about 5 minutes. Turn heat to medium high and add kimchi, gochujang and gochugaru. Let mixture simmer for 2 minutes.
- Add kimchi juice and water (or broth, if using) and bring to a boil. Reduce heat to a brisk simmer and cook for 20 minutes. Taste broth and adjust seasoning.
- Just before serving, add tofu and stir gently to combine. When tofu is heated through, ladle into bowls and garnish with scallions.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 20 grams, Carbohydrate 8 grams, Fat 35 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 707 milligrams, Sugar 2 grams, TransFat 0 grams
More about "kimchi jjigae kimchi stew food"
KIMCHI STEW (KIMCHI JIGAE RECIPE) - THE WOKS OF LIFE
From thewoksoflife.com
SIMPLE KIMCHI STEW - KIMCHI JJIGAE - MAMA LOVES FOOD
From mamalovesfood.com
BASIC KIMCHI STEW (KIMCHI JJIGAE) | KIMCHI RECIPES | SBS …
From sbs.com.au
KIMCHI JJIGAE (KOREAN KIMCHI STEW) RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Cuisine KoreanTotal Time 55 minsCategory Entree, Dinner, SoupCalories 420 per serving
HOW TO MAKE KIMCHI JJIGAE FROM SCRATCH - SLOFOODGROUP
From slofoodgroup.com
KIMCHI JJIGAE (KIMCHI STEW) – KIMCHI KOREA HOUSE
From kimchikoreahouse.ca
THE BEST KIMCHI JJIGAE/STEW RECIPE - ANGIE'S RECIPE & REVIEW
From angiesrecipereview.com
HOW TO MAKE KIMCHI JJIGAE (WITH PICTURES) - WIKIHOW
From wikihow.com
10-MINUTE KIMCHI JJIGAE (KIMCHI STEW) RECIPE - AARON & CLAIRE
From aaronandclaire.com
KIMCHI JJIGAE RECIPE (KIMCHI STEW) - NO RECIPES - ELEVATING …
From norecipes.com
KIMCHI JJIGAE (KIMCHI STEW) - FOOD 24H
From food24h.net
SPICY KIMCHI JJIGAE STEW RECIPE - THE SPRUCE EATS
From thespruceeats.com
KIMCHI JJIGAE RECIPE - EVERYDAY KOREAN HOME COOKING - GOTHAM …
From gothamgrove.com
AUTHENTIC KIMCHI STEW RECIPE (김치찌개) - COFFEE CATS KIMCHI
From coffeecatskimchi.com
HOW TO MAKE KIMCHI STEW (KIMCHI JJIGAE) – JIN KIMCHI - MY
From jin-my.com
THIS ONE-POT KIMCHI JJIGAE IS KOREAN COMFORT FOOD AT ITS BEST
From eatingwell.com
CLASSIC KIMCHI STEW (KIMCHI JJIGAE) | 김치찌개 — AHNEST KITCHEN
From ahnestkitchen.com
HOW TO MAKE KIMCHI STEW (KIMCHI JJIGAE) – JIN KIMCHI
From jin-kimchi.com
VEGAN KIMCHI JJIGAE (SPICY KOREAN STEW) - GASTROPLANT
From gastroplant.com
KIMCHI JJIGAE - AN ICONIC STEW OF KOREA – FUTUREDISH
From futuredish.com
QUICK KIMCHI STEW RECIPE WITH CHICKEN (KIMCHI JJIGAE)
From thekitchenabroad.com
KIMCHI JJIGAE | TRADITIONAL STEW FROM SOUTH KOREA
From tasteatlas.com
KIMCHI JJIGAE (KIMCHI STEW) - FLOURED FRAME
From flouredframe.com
KIMCHI JJIGAE (KIMCHI STEW) - KIMCHIMARI
From kimchimari.com
VEGAN KOREAN KIMCHI JJIGAE (TOFU KIMCHI STEW) - COOK WITH CANDY
From cookwithcandy.com
MAANGCHI KIMCHI JJIGAE - B994RYANRILEY.BLOGSPOT.COM
From b994ryanriley.blogspot.com
KIMCHI STEW WITH PORK, TRADITIONAL KIMCHI-JJIGAE RECIPE
From crazykoreancooking.com
CLASSIC KIMCHI JJIGAE (KIMCHI STEW) RECIPE - AARON & CLAIRE
From aaronandclaire.com
KIMCHI CHIGAE (KIMCHI STEW) • JUST ONE COOKBOOK
From justonecookbook.com
KIMCHI STEW (KIMCHI JJIGAE) - DAY TO DAY COOKS
From daytodaycooks.com
MICHELLE LEE'S HEARTY AND COMFORTING KIMCHI JJIGAE KIMCHI STEW …
From thekit.ca
EASY VEGAN KIMCHI STEW (KIMCHI-JJIGAE) - LET'S EAT SMART
From letseatsmart.com
KIMCHI JJIGAE (KIMCHI STEW WITH PORK) - BEYOND KIMCHEE
From beyondkimchee.com
KIMCHI JJIGAE (KIMCHI STEW) WITH STEP-BY-STEP PHOTOS | EAT, LITTLE BIRD
From eatlittlebird.com
VIDEO| RECIPE FOR DELICIOUS KOREAN KIMCHI PORK STEW
From korea.stripes.com
EASY KIMCHI JJIGAE WITH SPAM - BEYOND KIMCHEE
From beyondkimchee.com
BEST PORK AND KIMCHI STEW (KIMCHI JJIGAE) RECIPE - HOW TO MAKE …
From 177milkstreet.com
SUPER EASY KIMCHI STEW (KIMCHI JJIGAE) - THE CULTURED FOODIE
From theculturedfoodie.com
INSTANT POT KIMCHI JJIGAE (KIMCHI STEW) - KOREAN BAPSANG
From koreanbapsang.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love