Kimchi Jjigae Recipe Maangchi Food

KIMCHI JJIGAE (KOREAN KIMCHI SOUP)

Kimchi Jjigae (Korean Kimchi Soup) image

{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

Ingredients

1/8 lb pork loin (omit for vegetarian)
1 tablespoon rice wine
3 pinches black pepper
1 cup sour kimchee (cut into 1x1, reserve juice)
1/4 white onion, cut into slices
1 green onion, sliced
1/4 cup mushroom (regular or shiitake)
3 tablespoons sliced anaheim green chili peppers
1 cup tofu (extra firm, cut into 1/4-inch slices)
1 1/2 cups water
vegetable oil, to coat small pan
4 teaspoons korean chili flakes (gochugaru)
2 teaspoons korean chili paste (gochujang)
4 teaspoons soy sauce
1/2 teaspoon minced garlic (fresh or bottled, just not dried)
4 pinches black pepper

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)

Kimchi Jjigae (Korean Kimchi Stew) image

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

Ingredients

1/2 tablespoon sesame oil
1/2 tablespoon canola oil
4 ounces pork
2 cups cabbage kimchi (also use 1/4-3/4 cup of juice from kimchi to taste)
1/2 tablespoon dashida (more or less according to your taste)
water
salt

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

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Author Maangchi
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Kimchi Jjigae Recipe Maangchi Food

KIMCHI JJIGAE (KOREAN KIMCHI SOUP)

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.

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