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
SPICY KIMCHI STEW (KIMCHI JJIGAE OR KIMCHI CHIGAE)
Steps:
- Gather the ingredients.
- Place 1/2 tablespoon of the sesame oil in a soup pot over medium-high heat; once hot, add the beef and sauté for a few minutes.
- Add kimchi to the pot and stir-fry for about 5 minutes.
- Add the remaining oil, onion, garlic, gochujang, gochugaru, and soy sauce, mixing to combine. Pour the water into the pot and bring to a boil. Reduce the heat to a simmer.
- Cook for 10 minutes and add the tofu.
- Continue cooking for another 10 to 20 minutes, adding the scallions at the very end.
- Serve the stew immediately, accompanied by steamed white rice if you like.
Nutrition Facts : Calories 316 kcal, Carbohydrate 8 g, Cholesterol 78 mg, Fiber 2 g, Protein 30 g, SaturatedFat 6 g, Sodium 875 mg, Sugar 4 g, Fat 19 g, ServingSize 4 servings, UnsaturatedFat 0 g
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.
STEWED KIMCHI (KIMCHI JJI GE)
Kim chi jji ge is The most popular stew in Korea. There are almost as many variations as there are cooks. You can add beef, tofu, canned tuna, vegetables such as squash, onion, carrot, etc... be creative! I found this recipe on the Korean Kitchen website and have served it to our Korean homestay student, and her friends, on several occasions. They have all said it is as good as what their mothers make.
Provided by J. Ko
Categories Soy/Tofu
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Spray a medium size pot with non-stick spray and set over medium-high heat.
- Add pork and saute for a minute or so.
- Add Korean red pepper powder (kochugaru) and cook until meat becomes white.
- Add the water and kimchi. Bring to a boil, then reduce heat to a simmer. Add soy sauce, Korean red pepper powder (kochujang), and garlic.
- Cook for 20-30 minutes.
- Add chilies, green onions, salt and pepper.
- Cook for another minute.
- Serve with rice.
Nutrition Facts : Calories 285.3, Fat 13.1, SaturatedFat 4.2, Cholesterol 97.5, Sodium 160.8, Carbohydrate 3.1, Fiber 0.4, Sugar 0.7, Protein 37.5
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
More about "stewed kimchi kimchi jji ge food"
KIMCHI JJIGAE (KIMCHI STEW) - KOREAN BAPSANG
From koreanbapsang.com
BASIC KIMCHI STEW (KIMCHI JJIGAE) | KIMCHI RECIPES | SBS FOOD
From sbs.com.au
KIMCHI STEW WITH TUNA (CHAMCHI-KIMCHI-JJIGAE: …
From maangchi.com
KIMCHI JJIGAE, KIMCHI STEW – FOOD COURT KOREA
From foodcourtkorea.com
VEGAN KIMCHI JJIGAE (KIMCHI STEW) - NASOYA
From nasoya.com
KIMCHI JJIGAE (KIMCHI STEW) - KIMCHIMARI
From kimchimari.com
[JIN KIMCHI] READY-MADE MEALS | KIMCHI STEW
From jin-kimchi.com
SO THIS IS KIMCHI JJIGAE (김치찌개) A TRADITIONAL KOREAN STEW …
From tiktok.com
STEWED KIMCHI (KIMCHI JJI GE) RECIPE ~ MENUIVA.COM
From menuiva.com
THE BEST KIMCHI JJIGAE/STEW RECIPE - FOOD NEWS
From foodnewsnews.com
EASIEST KIMCHI JJIGAE (STEW) RECIPE USING INSTANTPOT
From foodhousehome.com
10 MINUTE KIMCHI-JJIGAE (KOREAN KIMCHI STEW) — EASY RECIPES
From yejiskitchenstories.com
KOREAN COLD-WEATHER COMFORT FOOD: KIMCHI JJIGAE (KIMCHI STEW)
From blue-kitchen.com
MICHELLE LEE’S COMFORTING KIMCHI JJIGAE - THE KIT
From thekit.ca
KIMCHI JJIGAE (KOREAN KIMCHI STEW) RECIPE - SIMPLY RECIPES
From simplyrecipes.com
KIMCHI JJIGAE (KOREAN KIMCHI STEW) RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
KIMCHI STEW (KIMCHI JIGAE RECIPE) - THE WOKS OF LIFE
From thewoksoflife.com
KIMCHI JJIGAE: TRADITIONAL KOREAN FOOD | GOING THE WHOLE HOGG
From goingthewholehogg.com
KIMCHI JJIGAE (KIMCHI SOUP) RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
BEST KIMCHI BEEF STEW RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
KIMCHI STEW (KIMCHI-JJIGAE) RECIPE - FOOD NEWS
From foodnewsnews.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