Using fermented kimchi to make kimchi jjigae, this dish is full of tangy, spicy, and savoury notes. As the kimchi simmers, it infuses the broth with a rich, umami flavour, making it incredibly flavourful. Together with tender pork and vegetables such as scallions and onions, these add extra flavour to the stew, contributing to a harmonious blend of textures and tastes.
Whether you’re seeking solace on a chilly day or simply craving a heartwarming meal, this stew promises to nourish both body and soul. Served bubbling hot with a bowl of steamed rice, it’s a dish that brings people together, inviting everyone to gather around and share!
Table of contents
What makes this kimchi jjigae so good
- Quick and easy: Taking less than half an hour from start to finish, this recipe is simple and easy to make at home – a perfect dish to make when you want something easy yet comforting.
- Rich flavour profile: The combination of fermented kimchi, savory meats, and aromatic vegetables creates a complex flavor profile. The tanginess of the kimchi pairs beautifully with the umami of the broth, providing a delightful balance of tastes.
- Hearty and comforting: Kimchi jjigae is warm and filling Korean stew, making it the perfect comfort food. As the kimchi simmers, it melds with the rich broth, creating a deeply flavourful base that speaks to the soul!
- Versatile and customisable: Switch up the proteins (like tofu, pork, or beef) and add various vegetables to suit your personal taste!
What is kimchi jjigae?
Kimchi jjigae is a classic Korean stew that is a beloved staple in Korean households. At the heart of kimchi jjigae is kimchi itself, giving the stew its signature tang and spice. Typically made with a variety of ingredients like tender pork or beef, and vegetables such as scallions and onions, these contribute to a harmonious blend of textures and tastes. Kimchi jjigae is often served bubbling hot in a stone pot, bringing people together, and encouraging laughter and conversation over steaming bowls of goodness.
Ingredients for kimchi jjigae
- Kimchi: The main ingredient for the stew that contributes to its spicy and tangy flavour.
- Pork: This brings a deep, savory umami flavor that complements the tangy and spicy notes of fermented kimchi. I used lean pork meat for this recipe. Pork belly or pork shoulder is also commonly used to make kimchi jjigae.
- Vegetables: The combination of garlic, onion, and scallions adds flavour and crunch in every bite, making the stew more enticing!
- Fish sauce: Fish sauce is rich in umami which deepens the overall flavor profile of the stew. This complexity makes the dish more satisfying and flavourful.
- Gochugaru: Gochugaru is a type of Korean red chilli pepper that is both spicy and slightly sweet, with a hint of smokiness. It adds extra heat to stew, making it more irresistible. You can opt this out if you’re not a fan of spicy food.
- Water
For the marinade:
- Salt and pepper: These season the pork meat with enhanced flavour, bringing out the meat’s taste.
- Sugar: Sugar adds a subtle sweetness that balances the savoury and salty flavours in the pork. It also helps the pork retain moisture during cooking, keeping the meat juicy and tender.
- Cornstarch: This tenderises the meat by locking in its juice and moisture.
- Soy sauce: This adds a rich umami flavour, enhancing the flavour of the pork.
- Sesame oil: Sesame oil helps remove the smell of pork and tenderises the meat by adding moisture.
How to make kimchi jjigae
- Marinate the pork lean meat with cornstarch, sugar, salt, ground pepper, soy sauce, and sesame oil for 5-10 minutes.
- Heat some oil in a pot over medium heat. Transfer the marinated pork into the pot and sear both sides for about 2 minutes until slightly golden on the exterior.
- Add in sliced onions, minced garlic, and half of the chopped scallions. Sauté until fragrant.
- Add in gochugaru, give it a stir, then add in kimchi and kimchi sauce. Stir-fry to mix well. Pour in water and fish sauce, then leave it to boil for 5-7 minutes.
- Remove the pot from the stove, and garnish with the remaining scallions.
Success tips for making kimchi jjigae
Use fermented kimchi.
Use kimchi that has been fermented for a while for a deeper flavor. Older kimchi adds more complexity and tanginess to the stew. If your kimchi hasn’t been fermented enough, you can also add a small amount of white vinegar to enhance tanginess.
Do a taste test.
Taste as you go. Adjust the saltiness with fish sauce or soy sauce and the spiciness with gochugaru to suit your palate.
Serve hot.
Serve kimchi jjigae hot, ideally in a stone pot (ttukbaegi) or ceramic pot if available. This keeps the stew warm and bubbling at the table!
How to store leftovers?
Kimchi jjigae can be stored in the refrigerator for about 3-4 days.
Popular substitutions & additions
- Add vegetables: Include a variety of vegetables like tofu, zucchini, or mushrooms. They add texture and nutrition.
- Switch up the pork: Pork (especially pork belly) is commonly used for its richness, but you can also use beef, chicken, or even seafood.
- Make it vegetarian: Simply omit the pork meat and use tofu or mushrooms for protein. You can skip the fish sauce, or use a vegan alternative.
Offering a perfect balance of spice and sourness, this kimchi jjigae is the perfect comfort food on a chilly winter evening. With layers of flavour and crunch, savour the warmth and comfort with this easy-to-make stew.
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Kimchi Jjigae (Kimchi Stew)
Equipment
- 1 Ceramic pot (or stone pot if available)
Ingredients
- 120 g pork lean meat sliced
- 1/2 onion sliced
- 1 handful of spring onions chopped
- 1 garlic clove minced
- 280 g kimchi (with 2 tbsp kimchi sauce)
- 1 tsp gochugaru
- 100-150 ml water
- 1 tbsp fish sauce
For the marinade
- 1/2 tsp cornstarch
- 1/2 tsp sugar
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tbsp soy sauce
- 1/2 tsp sesame oil
Instructions
- Marinate the pork lean meat with cornstarch, sugar, salt, ground pepper, soy sauce, and sesame oil for 5-10 minutes.
- Heat some oil in a pot over medium heat. Transfer the marinated pork into the pot and sear both sides for about 2 minutes until slightly golden on the exterior.
- Add in sliced onions, minced garlic, and half of the chopped scallions. Stir-fry until fragrant.
- Add in gochugaru (optional), give it a stir, then add in kimchi and kimchi sauce. Stir-fry to mix well. Pour in water and fish sauce, then leave it to boil for 5-7 minutes. Tip: Adjust seasonings to suit your taste – add more or less fish sauce to adjust its saltiness, while gochugaru to adjust the spice level.
- Remove the pot from the stove, and garnish with the remaining scallions.
- Serve while bubbling hot in the pot.