Kimchi Jjigae (Korean Kimchi Stew)
Kimchi Jjigae is a classic Korean soup made from boiling fermented kimchi. It’s spicy, savory, and has a nice kick but brings ultimate comfort!
Servings: 2 people
Equipment
- Ttukbaegi
Ingredients
- 1 tbsp Oil
- 1 tbsp Minced Garlic
- 1/4 of Large Onion Julienne
- 1 cup Kimchi Chopped
- 1/3 tbsp Sugar
- 1-1.5 tbsp Gochugaru
- 70 grams Firm Tofu Sliced to you desired size
- 2-3 cups Water
- .5 to 1 tbsp Gochujang
- 1 tsp Beef Dashida
- Black Pepper To taste
- 1/4 cup Kimchi Juice
Instructions
- In high heat and with a little oil in the pot, saute the garlic, onion, and kimchi then season with sugar and gochugaru. Mix really well.
- Add the firm tofu or any protein of choice, and saute until 80% done.
- Add water or soup base of choice then season with gochujang and dashida. Mix really well.
- Allow the stew to boil for 15 minutes, then taste and adjust until it reaches your desired taste.
- Note: If it’s too sour, add sugar. If it lacks kick, add kimchi juice or rice vinegar. If if lacks the depth of flavor, add gochujang, soybean paste, dashida, soy sauce, OR fish sauce. Choose only one!
- Once the desired taste is reached, allow it to boil for a few more minutes.
- Serve hot with freshly steamed rice and some banchan. Enjoy!