Kimchi soup –Today, I’m excited to share a classic Korean dish that warms the soul—Kimchi Jjigae, or Kimchi Stew. This hearty stew is a beloved comfort food in Korea, perfect for family gatherings or a cozy night in. Let’s dive into the delightful flavors and simple preparation of this dish!
Kimchi Jjigae (Kimchi Stew)
Here’s a mouth-watering image of the dish you’ll be making:
To make Kimchi Jjigae, you’ll need the following ingredients:
- 2 cups of well-fermented kimchi, cut into bite-sized pieces
- 1 cup of pork belly or tofu, sliced
- 1 medium onion, sliced
- 1-2 green onions, chopped
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 2 tablespoons of gochujang (Korean red pepper paste)
- 4 cups of water or broth
- 1 teaspoon of soy sauce
- 1 teaspoon of sesame oil
- Optional: mushrooms and zucchini for added flavor and texture
Now, let’s get to cooking!
- In a large pot, heat the sesame oil over medium heat. Add the sliced pork belly and cook until it starts to brown.
- Add the onion and cook until it becomes translucent, then stir in the kimchi. Sauté the mixture for about 5-7 minutes to allow the flavors to meld.
- Sprinkle in the gochugaru and add the gochujang. Mix well to coat the vegetables and meat with the spices.
- Pour in the water or broth, bring it to a boil, and then reduce to a simmer. Allow the stew to simmer for about 15-20 minutes. If using mushrooms and zucchini, add them halfway through the cooking time.
- Once your stew has thickened and the ingredients have cooked through, stir in the soy sauce and taste. Adjust the seasoning if needed.
- Finally, garnish with chopped green onions before serving.
Kimchi Jjigae is best served hot, accompanied by a bowl of steamed rice. Enjoy this wonderful dish that not only satisfies your hunger but also delights your palate with its bold and spicy flavors!
