How to Make Kimchi Jjigae (김치찌개)
Kimchi-jjigae is certainly a staple in Korean households. In fact, this dish is so popular that many Korean families enjoy it multiple times a week! The Korean word ‘jjigae‘ is a thick, salty stew or a soup and is probably the most common way of consuming Kimchi. Be sure to use well-fermented and aged kimchi with a pungent flavor for the best result. This hot and spicy stew is simmered with cabbage kimchi, your choice of protein, tofu, and other ingredients. Read on for our Korean kimchi-jjigae recipe!
- 2 tbsp sesame oil (or any oil)
- 1 tbsp minced garlic
- 2 cups protein of choice (pork, Spam, or canned tuna)
- 2 cups kimchi (best if fermented)
- Salt to taste
- 2 cups water
- Korean hot pepper flakes (고춧가루) (optional)
- Tofu (optional)
- Onions (optional)
- Scallions (optional)
- Fry the garlic in the oil for a few minutes.
- Add the kimchi and protein. Stir fry for 15 minutes or until kimchi turns a bit translucent.
- Add the water and boil for at least 30 minutes.
- Add other vegetables and/or tofu.
- Let stew for at least 30 minutes. The longer the better!
- Right before serving, add salt to taste.
- Best if served with rice.