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Today, we are making Kimchi Jjigae. With spicy, tangy, and rich flavours, this delicious stew has a hint of sweetness. Many people are skeptical about trying this soup; however, if you’re a Kimchi fan, you’ll love this Korean stew.

Recently, we were given a lot of Kimchi and had to find ways to consume it, as it takes up a lot of space in the fridge. Naturally, we thought of making kimchi jjigae. Let me assure you that this stew is unlike anything you’ve ever had before and quite an indulgence for busy weeknights. The best part about this soup is that it is so spicy that if you’re feeling a little under the weather, it will get you into peak working order quickly. This meal turns into perfection when served alongside a bed of short-grain rice.

The primary concept of Kimchi Jjigae emerged when Kimchi had passed the point of fermentation and was eaten as a side dish, becoming sour. 😊 Kimchi Jjigae is a dish that showcases the true potential of fermented foods. The idea for this dish emerged from the need to use Kimchi that had gone past its prime as a side dish. The Kimchi has undergone extensive fermentation, producing a distinctly funky smell. The good news is that this unique flavor adds depth to the stew, making it complex and bold. What we love best about Kimchi Jjigae is that this stew has character.

What is the ideal fermentation time for making Kimchi jjigae? It should be at least five weeks old. To achieve this level of fermentation, it’s best to purchase store-bought kimchi and allow it to ferment for an additional week or two to develop the perfect umami flavor.

Ingredients

Fermented Kimchi, Beef Knuckle steak, Onion, Garlic cloves, Gochugaru, Gochuchang, Fish sauce, Bell Peppers, and Mushrooms.

Let’s start with the fermented Kimchi. As mentioned above, it is best to use aged Kimchi; in fact, it is optimal for the Kimchi to be over ten weeks old. Many Korean store-bought Kimchis will suit this recipe perfectly well; however, if you’ve made your own Kimchi, that will also suffice. Gochugaru is a Korean chili flake powder available at Asian Supermarkets. It has a fruity and mildly spicy flavour. Gochuchang is a form of fermented pepper paste; if used in moderation, it is not that spicy.

Beef Knuckle steak adds a meaty flavor; however, you can also use thinly sliced sirloin, tuna, or tofu for a vegetarian option. Koreans typically use an Asian mushroom such as enoki, but you can use whatever is available. Bell pepper slices are included in this recipe but are not traditionally used in authentic Kimchi Jjigae. Onions, garlic cloves, and fish sauce add a sweet, savoury, and umami flavour to the stew.

Instructions

First, clean and rinse all the ingredients. Roughly chop the garlic cloves, slice the onions, mushrooms, and bell peppers, and thinly cut the knuckle steak. This will help ensure that the steak becomes tender while cooking in the stew.

It’s important for all the ingredients in kimchi jjigae to be soft and tender, as this enhances their flavor and makes the dish more enjoyable. Slice the kimchi into one-inch pieces. Preheat the pot on medium-high heat, add olive oil, and add garlic, onion, and steak. Stir them around and cook for one minute.

Kimchi Jjigae instructions - Add the peppers and kimchi

Add the mushrooms, bell peppers, and ground black pepper to the pot, and cook for another minute, stirring continuously. Slightly sauteing the vegetables extracts their flavour, infusing the kimchi jjigae with additional flavours while reducing cooking time. Slice the kimchi, and add the kimchi broth, water, gochugaru, gochujang, and fish sauce. Gently stir them so that the ingredients are well mixed.

Close the lid and cook the kimchi stew for twenty-five minutes on medium-high heat. The stew will cook quickly if you use well-fermented kimchi. If you are using slightly fermented kimchi, increase the cooking time to 35 minutes, which should be enough for the kimchi to become tender.

Serve with fresh white rice, as it is the best side dish to accompany kimchi jjigae. Serve immediately while the stew is hot.

How can you Store Kimchi Jjigae?

Wait until the stew has thoroughly cooled. Make sure to store it in an airtight container. The Kimchi Jjigae will last three to four days in the fridge. It is also possible to freeze this stew. If you’ve made a large batch, you can store it in multiple zip-lock bags and defrost it when needed. Then, reheat it on the stove.

What to Serve with Kimchi Jjigae?

One of the best accompaniments to Kimchi Jjigae is steamed white rice, pan-fried tofu, and Yellow pickled radish called danmuji, which will also balance out the stew’s tangy flavours. Korean seaweed is another fantastic addition. It is crispy and has a slight seafood taste. It enhances the overall taste of Korean dishes. If you’ve chosen a vegetarian version of Kimchi Jjigae and used tofu in the stew, you can also fry an egg whilst keeping the yolk soft, which will be delicious with the Jjigae.