Exploring Kimchi Jjigae: Korean Soul Food Explained
Kimchi Stew, Kimchi Jjigae 김치찌개, the true 101 of stews made from the iconic kimchi, usually well-fermented kimchi making the best stews. This is the chicken noodle soup of Korea. As ubiquitous as rice in nearly every region. Kimchi Stew is Korea’s ultimate comfort food – a hearty, soul-warming stew that transforms aged kimchi into a bubbling pot of complex flavors. Often called “Korean soul food,” this beloved dish holds a special place in Korean cuisine, comparable to how chicken noodle soup comforts Americans during cold weather or when feeling under the weather. The magic of this stew lies in using well-fermented kimchi, which provides a deep, complex sourness that forms the foundation of the dish’s characteristic flavor.
Why You’ll Love This Recipe
- Rich, complex flavors from fermented kimchi
- Hearty and satisfying one-pot meal
- Customizable protein options
- Perfect for cold weather
- Great way to use aged kimchi
- Ready in under 45 minutes
What is Kimchi-jjigae?
Kimchi-jjigae (김치찌개) is a staple Korean stew that combines tangy, fermented kimchi with tender meat and tofu in a rich, spicy broth. This dish exemplifies Korean cuisine’s “waste-not” philosophy, traditionally made with older kimchi that has developed a more pronounced flavor. The combination of aged kimchi, fatty pork, and umami-rich broth creates a perfectly balanced dish that’s simultaneously spicy, savory, and slightly sour.
Ingredients
- 2 cups kimchi cut into bite-sized pieces
- 1/4 cup kimchi sauce
- 1/2 lb pork belly or spam
- 1 med onion(s) sliced
- 1 tbsp soy sauce
- 1 tbsp rice syrup (or sugar)
- 1 tbsp oyster sauce
- 1 tbsp korean red pepper flakes (gochugaru)
- 2 cups broth beef, bone, or seafood
- 1/2 pkg firm tofu
- 1 green onion(s) sliced
Instructions
- Combine all ingredients except tofu into a pot.
- Bring to a boil and reduce heat to simmer.
- Cover and simmer for 10 minutes.
- Add tofu, cover, and cook for 15 more minutes.
- Add green onions before serving.
Nutrition
Recipe Tips
- Use older, well-fermented kimchi for the best flavor
- Don’t stir the stew too aggressively after adding tofu
- Keep the stew at a gentle simmer to develop flavors
- Serve bubbling hot in a stone pot if available
Serving Suggestions
Serve with:
- Steamed white rice
- Additional banchan (Korean side dishes)
- A raw egg to crack into the hot stew (optional)
- Fresh chopped green onions
- Extra gochugaru for added heat
Variations
- Replace pork with tuna for a seafood version
- Add ramen noodles for Kimchi-jjigae Ramyun
- Make it vegetarian by omitting meat and using vegetable broth
- Add mushrooms for extra umami
Nutrition Information
Per serving (approximate):
- Calories: 110
- Protein: 8g
- Carbohydrates: 12g
- Sodium: 780mg
Note: Nutrition values are estimates and may vary based on ingredients used.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavor often improves the next day as the ingredients continue to meld.
My Essential Korean Pantry contains several of these ingredients, specifically:
– Sempio Soy Sauce
– Kadoya Sesame Oil
– Taekyung Korean Chili Flakes
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