THE CLASSIC, KIMCHI JJIGAE
Easy, delicious and ultra comforting, Korean kimchi jjigae recipe
Provided by Sue | My Korean Kitchen
Categories Soup
Time 30m
Number Of Ingredients 14
Steps:
- Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins.
- Cook the Kimchi in a skillet until soft. (You could do this in the pot where you will make this jjigae. Do this only if the pot is big enough to manoeuvre around.)
- Put the marinated meat into the bottom of the pot. Add all the other ingredients (kimchi, onion, mushrooms, tofu, water and the base sauce) except for green onion into the pot.
- Boil the pot on medium high heat initially then reduce the heat to medium once it starts boiling. Cook further until the meat is cooked. (It takes 10 to 15 mins from the beginning of step 4.) Make sure the sauce is well blended into the rest of the ingredients. (This can be done by gently mixing the sauce around the soup with a small teaspoon and splashing the soup over other ingredients every now then). When the meat is cooked, add the green onion and turn the heat off.
- Serve with rice (and other side dishes).
Nutrition Facts : Calories 374 kcal, Carbohydrate 6 g, Protein 10 g, Fat 33 g, SaturatedFat 11 g, Cholesterol 43 mg, Sodium 422 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
KIMCHI JJIGAE (KIMCHI STEW)
a classic Korean stew made with flavor-packed, old kimchi!
Provided by Hyosun
Categories Main Course
Number Of Ingredients 9
Steps:
- Cut the kimchi into bite size pieces.
- Cut the meat into bite sizes. Slice the tofu (about 1/2-inch thick), and roughly chop the scallions.
- Heat a small to medium pot with 1 tablespoon of oil. Add the kimchi, pork, red pepper flakes and garlic and cook over medium high heat until the kimchi is softened and the pork cooks through, about 5 to 7 minutes.
- Add the kimchi juice and about 2 to 2.5 cups of water (or broth). Bring it to a boil, and continue cooking for 5 minutes. Then, reduce the heat to medium, and boil, covered, for about 15 minutes. You can add more water if necessary.
- Drop the tofu and scallions in. Salt (or soup or regular soy sauce) and pepper to taste. (Salt is usually not necessary, unless kimchi was lightly seasoned or kimchi juice is not available.) Boil until the tofu is cooked through, about 5 minutes. Serve while bubbling over from the heat.
KIMCHI STEW (KIMCHI-JJIGAE)
Kimchi stew is one of the most-loved of all the stews in Korean cuisine. It's a warm, hearty, spicy, savory, delicious dish that pretty much everyone loves. As long as they can handle spicy food, I never met a person who didn't like kimchi-jjigae. I learned this recipe from a restaurant famous...
Categories Stew
Time 30m
Yield Serves 2 with side dishes, serves 4 without
Number Of Ingredients 10
Steps:
- Put the anchovies, daikon, green onion roots, and dried kelp in a sauce pan. Add the water and boil for 20 minutes over medium high heat. Lower the heat to low for another 5 minutes. Strain.
- Place the kimchi and kimchi brine in a shallow pot. Add pork and onion. Slice 2 green onions diagonally and add them to the pot.
- Add salt, sugar, hot pepper flakes, and hot pepper paste. Drizzle sesame oil over top and add the anchovy stock
- Cover and cook for 10 minutes over medium high heat.
- Open and mix in the seasonings with a spoon. Lay the tofu over top. Cover and cook another 10 to 15 minutes over medium heat.
- Chop 1 green onion and put it on the top of the stew. Remove from the heat and serve right away with rice.
KOREAN KIMCHI JIGEH STEW
A favorite in the dorms, this easy to prepare soup is the spicy college counterpart to the bowl of instant noodles. It is delicious served with cooked rice.
Provided by MISOHAM
Categories Soups, Stews and Chili Recipes Stews
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In a large pot, stir together the water, kim chee, reserved kim chee brine, Spam, chili powder, salt and pepper. Cover the pot and bring to a boil over medium high heat. Simmer, for 20 minutes or until the kim chee cabbage is translucent and soft.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 10.6 g, Cholesterol 58.8 mg, Fat 24.1 g, Fiber 3.5 g, Protein 13.7 g, SaturatedFat 8.5 g, Sodium 2006.2 mg, Sugar 1.9 g
GOCHUJANG KIMCHI JJIGAE (KIMCHI STEW)
I am a Korean food lover and I have tried many restaurants in Koreatown, NYC. My favourite dish is from Pocha 32. I tried to imitate the taste of it and now my kimchi stew with gochujang is my family's all time favourite and the center of all the barbeque parties.
Provided by AsianFoodieGirl
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h10m
Yield 4
Number Of Ingredients 15
Steps:
- Combine water and anchovies in a large saucepan to form the stock. Boil for 30 minutes. Remove anchovies.
- Stir zucchini, tofu, mushrooms, kimchi, kimchi juice, onion, pork belly, fish sauce, garlic, chili pepper paste, sugar, and pepper into the prepared stock. Bring to a boil; cook 15 minutes. Top with green onion.
Nutrition Facts : Calories 285.6 calories, Carbohydrate 14.4 g, Cholesterol 32.5 mg, Fat 20.2 g, Fiber 2 g, Protein 14.8 g, SaturatedFat 6.5 g, Sodium 1920.9 mg, Sugar 7.5 g
BUDAE JJIGAE
Though it stems from the Korean War, budae jjigae - or "army base stew," named after the leftover United States Army rations that make it up - is a symbol of resourcefulness and survival during a time of great poverty. The fiery broth is fortified with kimchi, gochujang and an assortment of flavorful sausages. Hot dogs are common, but kielbasa, breakfast sausage and Italian sausage all lend their own special character to the final broth, so use what you like. Arrange the ingredients in the pot in sections, and don't stir too much while cooking: The joy of eating a big, burbling budae jjigae is reaching for your favorite part of the stew. For many, it's the Spam, both salty and sweet; for others, it's the American-cheese-laden noodles, bouncy with chew. Serve this soul-warming stew family style, with white rice to balance its punchy flavors.
Provided by Eric Kim
Categories dinner, lunch, weeknight, noodles, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large, wide pot or Dutch oven, arrange the onion, radish, Spam, sausages and kimchi in 5 individual piles. Over these piles, add the gochugaru, gochujang, soy sauce, fish sauce, garlic and 6 cups cold tap water. (Don't worry about stirring at this stage.)
- Cover and bring to a rolling boil over high heat, then reduce the heat to a gentle boil. Partly cover the pot and stir the liquid gently and occasionally while leaving the piles intact, until the sausage is warmed through and the broth is deeply seasoned with meaty flavor, 15 to 20 minutes. Taste and add salt as needed; this stew has many salty ingredients, but a little salt brings out the nuances of each component, resulting in a wonderful broth.
- Nestle in the noodles and cook according to package instructions, without stirring, until loose and chewy but not soggy and distended. Remove the pot from the heat. Top the noodles with the American cheese and cover until melted, just a few seconds. Scatter the scallions over the stew and serve immediately in the center of the table, family-style, with a ladle, tongs and bowls of fresh white rice.
KIMCHI STEW (KIMCHI JJIGAE) RECIPE BY TASTY
Can't get enough of BTS? Try one of Jimin's favorite foods: kimchi jjigae! Kimchi has been known to have many nutritional benefits and the spicy, tangy, savory flavors (the longer the kimchi is aged, the better!) will warm your soul on any day. If you're short on time, you can substitute chicken broth for the anchovy and kelp broth.
Provided by Jasmine Pak
Categories Lunch
Time 1h
Yield 2 servings
Number Of Ingredients 16
Steps:
- Make the anchovy and kelp broth: In a medium pot, combine the water, dried anchovies, and kelp. Bring to a low boil, then reduce the heat to medium low, cover, and simmer for 25 minutes. Strain the broth and discard the solids. Set the broth aside until ready to use.
- Make the kimchi jjigae: Heat the vegetable oil in a medium pot over high heat. Add the onion, garlic, and pork belly and cook until the onions soften and the pork is lightly browned, about 5 minutes.
- Add the drained, chopped kimchi and cook for 2-3 minutes, until slightly darkened.
- Add the Korean chile flakes, sugar, salt, reserved kimchi juice, and anchovy and kelp broth and stir well to combine.
- Lay the tofu and mushrooms on top of the soup and gently stir to submerge in the broth (do not break up the tofu). Cover the pot, reduce the heat to low, and simmer for 30 minutes. Remove the pot from the heat and season the soup with more salt to taste.
- Ladle the soup into bowls and top with the green onion and sesame oil. Serve with white rice, if desired.
- Enjoy!
Nutrition Facts : Calories 494 calories, Carbohydrate 29 grams, Fat 34 grams, Fiber 11 grams, Protein 24 grams, Sugar 10 grams
KIMCHI JJIGAE (KOREAN KIMCHI STEW)
This was an all-time favorite of mine growing up. Once I left the nest, I had to figure out a way to make it on my own. This is a simple and short version of this dish. Ther are more complicated ones around.
Provided by Mrs. ChefToBe
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut up the pork into bite size pieces.
- Heat the two oils in pot and add the pork.
- Sautee the pork until done.
- Cut up the kimchi into 2 inch pieces.
- Add the kimchi and juice to the pot.
- Add enough water to cover the ingredients.
- Add the Dashida seasoning.
- Bring the stew to a boil.
- Reduce the heat to medium-low to medium (the stew should be simmering at this point).
- Simmer until the kimchi is cooked (it takes me about 20-40 minutes depending on the stove). The kimchi should be tender when done.
- Season with salt if needed. I normally don't, because the Dashida seasoning has salt in it.
- Serve with rice.
Nutrition Facts : Calories 90.6, Fat 6.2, SaturatedFat 1.3, Cholesterol 24.4, Sodium 16.7, Protein 8.3
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