Kimchi jjigae, simmering in a pot and filling the household with aroma, is a Korean comfort meal staple. This colorful stew with kimchi’s tanginess and broth’s warmth is easy to make but delicious.
Building the Kimchi Base
Kimchi is the heart of kimchi jjigae. Well-fermented kimchi has the most diverse flavor due to its mellowed heat. Cut the kimchi roughly, saving some larger pieces for texture. Korean chili flakes (gochugaru) can spice up mild kimchi.
Savory Broth Reveal
Traditional kimchi jjigae has umami from thick anchovy broth. However, store-bought fish sauce or kelp (dashima) works well too. A sprinkle of dried shiitake mushrooms and vegetable broth add depth for vegetarians.
Combining it All
Sauté kimchi quickly in oil in a pot to release its flavors. Pork belly is traditional, but tofu or leftover shredded chicken work well. After browning the protein, add the stock and cook. Lower heat and simmer for 15-20 minutes to blend flavors.
Final Touches
Cubed firm tofu should be warmed just before serving. For added flavor, add soy sauce or Korean soup soy sauce (gukganjang) and sesame oil. Adding sliced onions adds freshness.
Conclusion: A Culinary Adventure Awaits
Kimchi jjigae is a welcome to Korean delicacies, not just a meal. Bring your family together, serve steaming bowls of kimchi jjigae, and enjoy this simple yet soul-warming Korean favorite.