Kimchi jjigae (stew) is one of the most beloved jjigaes in Korea.
This comforting one-pot stew is best when made with older, well-fermented kimchi.
Feel free to add some pork belly along with the kimchi for a classic spin on this recipe.
Photo: Hyosun Ro
When kimchi gets old, it becomes my favorite ingredient to cook with.
This flavor-packed, sour kimchi is perfect for many different dishes in Korean cooking.
I grew up watching my mother make kimchi with over 100 heads of napa cabbage.
On the kimchi-making day, she would gather with her neighborhood friends.
These ladies would take turns to help each other.
It was a community event.
Back then, meat was scarce, so Korean mothers heavily relied on kimchi to feed their families.
There simply could never be too much kimchi.
But I still make a fair amount of kimchi.
I learned it from my mother, and it’s a tradition that I hope my children will continue.
Growing up, we had a lot of meals just with kimchi jjigae and a bowl of rice.
I don’t remember ever getting tired of it.
There is something about that red, rich and hot broth and that deliciously softened kimchi we all love.
When I’m away from home, kimchi jjigae is what I crave the most.
Actually, most Koreans do.
It’s comfort food at its best.
The most popular version of kimchi jjigae is made with fatty pork.
Many people love the rich broth with pork fat, and fishing out the intensely kimchi-flavored pork pieces.
For younger Koreans, it may even be difficult to imagine this dish without some sort of pork.
When I think of my childhood kimchi jjigae, I think of kimchi jjigae made with anchovy broth.
As such, dried anchovies are a staple in every Korean kitchen.
They come in different sizes for different uses, but medium to large anchovies are best for making broth.
(Look for dried anchovies in Korean markets and well-stocked Asian markets.
They are also available onlineSeoul Mills is a good source for them and other staples of Korean cuisine.)
Soups generally have more liquid than solids, and stews have more solids than liquid.
As long as you have well-fermented, sour kimchi, kimchi jjigae is hard to mess up!
The older, the better.
(If youmake your own kimchi, use the oldest jar you have.
Some Korean markets also sell mukeunji, aka old kimchi.)
To develop a deeper flavor, cook the kimchi before adding the liquid.
Use the juice from the kimchi, if available.
It adds lots of flavor to the stew.
Salt is usually not necessary, unless the kimchi was lightly seasoned or kimchi juice is not available.
Season the stew to taste.
Place the cleaned anchovies in a medium pot.
Add water and dried kelp (if using); bring to a boil.
Reduce heat to medium-high and boil, uncovered, for 10 minutes.
Remove and discard the anchovies (and kelp, if using).
Transfer the broth to a bowl.
Wipe out the pot.
To prepare stew: Chop kimchi into bite-size pieces.
Reserve 1/2 cup juice from the kimchi, if available.
Heat oil in the pot over medium-high heat.
Add the kimchi, gochugaru to taste and garlic.
Cook, stirring, until the kimchi is softened and translucent, about 5 minutes.
Add the anchovy broth and any reserved kimchi juice; bring to a boil.
Reduce heat to medium, cover and simmer for about 15 minutes.
Add tofu and scallions; cook until the tofu is heated through, about 5 minutes.
Season with salt, if desired, and pepper to taste.
Serve while bubbling hot with a bowl of rice.
To make ahead
Cover and refrigerate for up to 4 days.
Look for them in Korean markets and well-stocked Asian markets.
They are also available onlineSeoul Millsis a good source for them and other staples of Korean cuisine.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
