Kimchi Jjigae


Kimchi Jjigae

Kimchi Jjigae also widely known as Kimchi Stew or Kimchi Soup is a famous Korean dish. Despite the various names, it all refers to the same fiery soup made with kimchi, tofu and more often than not, pork belly.


Some of the ingredients (L-R, clockwise); tofu, onions, spring onions, garlic, ginger, miso, kimchi and shoyu + sake.
 Kimchi is a staple Korean ingredient made from fermented vegetables and a variety of seasoning. Cabbage, radish and scallions are the most commonly used vegetables. Seasoning used includes garlic, ginger, fish sauce and chillies. As a result, Kimchi takes on a sharp, spicy and sour flavour.


Making Kimchi Jjigae is easy!

Although Kimchi Jjigae often calls for the use of pork belly, I substitute the protein for tofu and vermicelli/rice noodles.

Making this dish is simple enough as it is a matter of cooking the ingredients in a pot and leaving it to simmer. The longer the soup is left to simmer, the more flavourful the soup becomes. Kimchi Jjigae is best served with a side of steaming rice!

Kimchi Jjigae

Serves 2-3

Adapted from [No Recipes]

Ingredients

1 onion, sliced
4 cloves garlic, sliced
1/2 inch fresh ginger, sliced
1 tsp oil
1/2 cup kimchi juice
1.5 cup kimchi
2 cups water
1 tbsp rice wine/mirin/sake
2.5 tsp gochujang (Korean chilli paste)
2 tsp miso paste
2 tsp light soy sauce/shoyu
Soft tofu, cubed
0.5 cup vermicilli

Method
  1. Heat oil in a claypot (or an ordinary pot) and saute onions until soft. Add garlic and ginger. Saute until fragrant. If using pork belly, add now.
  2. Add kimchi and saute for 1 minute.
  3. Add water, kimchi juice, cooking wine, gochujang (chilli paste), miso and shoyu. Stir gently until miso has dissolved.
  4. Bring to a boil then reduce heat and leave to simmer for 20-40 minutes, keeping in mind that the longer the soup is left to simmer, the more flavourful it becomes.
  5. In the meanwhile, soak vermicilli in warm water to soften. Once soft, drain and set aside.
  6. Once satisfied with the flavour of the soup, add vermicilli and tofu. Simmer for a further 5 minutes.
  7. Take off heat, garnish with spring onions and serve immediately.
  8. Best served with a bowl of rice.