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(Kimchi Stew): A Spicy Legacy of Korean Cuisine

Kimchi stew (Kimchi Jjigae) is among the most adored stews that are part of Korean food. It’s warm, hearty spicy tasty, savory, and delicious food that almost everybody loves. So long as they can take spicy food, I have never met anyone who didn’t love kimchi-jjigae.

I learned about this recipe from a popular restaurant for its kimchi jjigae cuisine in Korea. The place was always packed with people who were eating and sweating over the kimchi stew. There was just one dish that was on the menu which meant that everyone came to enjoy the same meal which was a steaming bowl of kimchi jjigae that was spicy, a couple of side dishes, and a bowl of rice that was warm. The customers would shout: “Please give me another bowl of rice!

What did really impress me to me at the time was that the cooks took the stew at the table, uncooked, and then turned on an oven and cooked it right at the table. It was a way to relax and chat while watching the stew cook. I was able to take a close view of the ingredients, which included kimchi onions, green onions with thinly sliced pork and some seasonings. There were white powdered granules (salt sugar, salt and possibly MSG) as well as they were using water as the soup base. From this, I came up with my own recipe that I made at home. It was delicious. However, since then I have come up with this more flavorful recipe. The secret lies in the anchovy’s savory stock. I hope you try it and have it for long and many years to come! The differences between kimchi soup versus stew Kimchi stew is more thick than Kimchi soup.

Kimchi soup is less salty than Kimchi stew. Additionally, soup is served in individual bowls, along with rice. Traditional Korean food, the stews would be served from a large pot that was placed on the table and family members were able to eat in a communal pot. Nowadays, a few folks (including me) feel a bit annoyed by having to double dip, so for stews I set up separate bowls on the table along with a big spoon so that guests can eat what they want from the pot before putting it into their bowls.

Kimchi Jjigae is more than just a dish; it’s an experience of Korea’s culinary heritage, from family kitchens to modern dining tables. From its roots as comfort food in family kitchens to its current status as comfort food in restaurants around the globe. When you savor its rich flavors enhanced by the depth of kimchi you are not simply experiencing food but tasting history, heritage, and culinary warmth that each spoonful of Kimchi Jjigae brings.

  • Serves: 2 People
  • Prep Time: 15min
  • Cooking: 30 minutes
  • Difficulties: easy
Adjust Servings
For Cooking
  • 1cup aged kimchi, chopped
  • 1/2 cup pork belly or tofu cubed
  • 1/2 onion, sliced
  • 1/2 cup enoki or shiitake mushrooms sliced
  • 2 cloves garlic minced
  • 1 teaspoon gochugaru (Korean red pepper flakes)
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 4 cups water or broth
  • Salt and pepper to taste
  • Optional ingredients: tofu, green onions, Korean radish
For Dressing
Nutritional Information
  • Calories
  • Total Fat
  • Saturated Fat
  • Cholestero
  • Sodium:
  • Total Carbohydrates:
  • Dietary Fiber
  • Sugars:
  • Protein:

Conclusion: Kimchi Jjigae is a comforting and satisfying dish that encapsulates the soul of Korean comfort food. The fusion of kimchi, vegetables, and protein creates a symphony of flavors and textures that warms the heart and the palate. Experiment with variations to suit your preferences and enjoy a bowl of this delightful stew that embodies the essence of Korean culinary tradition.

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    In a pot, heat sesame oil and add the pork belly (if using). Sauté until slightly browned.

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    Add the minced garlic, sliced onion, and mushrooms. Cook until the onions become translucent.

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    Stir in the chopped kimchi and gochugaru. Sauté for a few minutes to enhance the flavors.

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    Pour in the water or broth and bring the mixture to a boil. Reduce the heat to a simmer.

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    If using tofu, add it to the stew at this point.

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    Season with soy sauce, salt, and pepper. Allow the stew to simmer for about 20 minutes, allowing the flavors to meld.

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    When the stew is ready, taste and adjust the seasoning as needed.

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    Serve hot, garnished with chopped green onions or Korean radish if desired.

Written by

Chef Dawood brings a wealth of experience and a diverse culinary background to our kitchen. His culinary training spans the globe, from classic French techniques to contemporary fusion cuisine. Drawing inspiration from both traditional and modern culinary traditions, Chef Dawood’s creations are a harmonious blend of flavors and textures that tantalize the palate.

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