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If you’re feeling a little under the weather, there’s nothing better than a warm bowl of Kimchi Jjigae to soothe the soul. This spicy, savory stew is packed with flavor and is the perfect comfort food to fight off a cold. With its rich broth, tender pork, and a kick of kimchi, you’ll feel cozy and nourished in no time. Plus, it’s super easy to make, and the ingredients are simple, but they come together in such a delicious way that you’ll be hooked after the first spoonful!
Method
Prepare the Rice Water
Begin by washing your rice. Discard the first rinse of water, but retain the water from the second rinse this is your rice water. You’ll need about 2 cups of rice water for this recipe, so make sure to set it aside.
Cook the Pork
Heat a small amount of oil in a medium-sized pot over medium heat. Add the pork and allow it to brown slightly. Let it sizzle for a few minutes until it starts to crisp up a bit, giving the dish a nice, savory base.
Sauté the Vegetables and Kimchi
Once the pork has browned, add the sliced onions, spring onion, and kimchi to the pot. Stir everything together and cook for about a minute, allowing the kimchi to release some of its juices. This step infuses the pork and vegetables with a deliciously tangy and spicy flavor.
Add the Gochugaru and Rice Water
Stir in the gochugaru (Korean chili flakes) to give your stew that perfect balance of heat and depth of flavor. Afterward, pour in the rice water that you’ve set aside. The rice water helps create a savory, slightly thicker broth that perfectly complements the other ingredients.
Season the Broth
Now, it’s time to season the broth. Add the kimchi juice, soy sauce, sugar, MSG, and saeujot (or substitute with a little oyster sauce). Stir all the ingredients together to ensure they’re well combined. This combination of flavors will give your broth a perfect balance of umami, saltiness, and a bit of sweetness.
Bring to a Boil
Raise the heat to bring the mixture to a boil. Once it starts bubbling, lower the heat to a simmer. This helps all the flavors meld together and ensures everything cooks evenly.
Cook the Tofu
After the broth has come to a boil, gently add the sliced tofu. Cover the pot and let the tofu cook for 6-10 minutes. The tofu will absorb the flavors of the broth, becoming warm and infused with the rich kimchi goodness.
Finish with Mushrooms and Final Stir
Once the tofu is heated through, add the enoki mushrooms and stir gently. The mushrooms will cook quickly, adding a nice texture to the dish. Give everything one final stir to combine.
Serve and Enjoy
Serve your Kimchi Jjigae hot with a bowl of freshly steamed rice on the side. The rice will soak up the flavorful broth, making each spoonful even more comforting.
Necessary Tools
- Medium-sized pot
- Knife and cutting board
- Measuring spoons
- Spoon for stirring
- Rice cooker (for rice)
Kimchi Jjigae For The Soul
Cuisine: KoreanDifficulty: EasyServings
3
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesIngredients
150g pork
1/4 tsp salt
1/4 tsp pepper
1/4 onion, sliced
2 garlic cloves, minced
1 spring onion, sliced
1/2 cup kimchi
1/2 – 1 tbsp gochugaru (adjust to liking)
2 cups rice water (water from the second rinse of rice)
Kimchi juice (about 1/4 cup)
1/2 tbsp soup soy (or light soy; add a bit less if using light soy)
1/2 tsp sugar
1/4 tsp MSG
1/2 tsp saeujot (Korean salted shrimp; optional, or use a little oyster sauce)
Tofu (about 1/4 block, sliced)
Enoki mushrooms (a handful)
Directions
- Start by washing your rice. Discard the first rinse of water, but keep the water from the second rinse this will be your rice water. Set aside about 2 cups of rice water.
- Heat a little oil in a medium-sized pot over medium heat. Add the pork and let it brown slightly.
- Once the pork is a little crispy, add the onions, spring onion, and kimchi. Fry it all together for about a minute, letting some of the kimchi juice escape into the pot.
- Stir in the gochugaru (Korean chili flakes), then pour in the rice water.
- Add kimchi juice, soy sauce, sugar, MSG, and saeujot (or oyster sauce if you’re skipping the saeujot). Stir everything together.
- Bring to a boil, then lower the heat. Add the sliced tofu and let it cook, covered, for 6-10 minutes so it gets nice and warm.
- Once the tofu is heated through, add the enoki mushrooms and give everything a final stir. Serve hot with some freshly steamed rice on the side.
Notes
- Be careful not to add too much gochugaru (Korean chili flakes) if you’re not used to spice. Start with a little and adjust to your taste.
- When adding the saeujot (Korean salted shrimp), keep in mind that it can be quite salty, so don’t overdo it. If you’re using oyster sauce instead, add it slowly and taste as you go.
- Keep an eye on the tofu while it cooks. You don’t want it to break apart, so don’t stir too aggressively.
Serving Suggestions
- Pair your Kimchi Jjigae with a bowl of steamed white rice. The rice soaks up all the delicious broth, making each bite even more comforting!
- If you’re looking for a bit more crunch, try serving it with some crispy kimchi pancakes on the side.
- A side of pickled vegetables can help balance out the richness of the stew, adding a refreshing contrast.
Fun Fact
Kimchi Jjigae is not only a favorite Korean comfort food, but it’s also packed with probiotics from the kimchi, making it good for your gut health. So you’re not only warming up your body but also boosting your immunity!
Conclusion
Kimchi Jjigae is the ultimate comfort food for cold days or when you need a little pick-me-up. The blend of spicy, savory flavors and tender ingredients makes this dish a true soul-saver. So, next time you’re feeling under the weather or just craving something cozy, whip up a pot of Kimchi Jjigae your taste buds will thank you!
