Kimchi Jjigae

Have you tried Kimchi Jjigae? This Korean stew is an unusual medley of spicy, tangy, and rich flavors with just a hint of sweetness. Of course, many people will be skeptical about trying this soup; however, if you’re a Kimchi fan, you’ll love the 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 came about as a result of having Kimchi that had passed the point of fermentation to eat as a side dish, which means that it is sour. Oh dear, I know😊 However, this aged-old Kimchi is okay to consume in Kimchi Jjigae stew or Kimchi Bokkeumbap.

Kimchi Jjigae is a dish that showcases the true potential of fermented foods. The idea behind this dish emerged from the need to use Kimchi, which has gone beyond its prime for serving 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 deeply complex with a bold taste. What we love best about Kimchi Jjigae is that this stew has character.

What is the right level of fermentation to make this Kimchi jjigae? Well, it needs to be over five weeks old. So, how do you achieve this level of fermentation? It is best to buy store-bought Kimchi and let it sit for another week or two to ensure that perfect umami flavour.

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; it is optimal for the Kimchi to be over five 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. However, I like to add as many vegetables as possible to my food; you can omit them if you please. Onions, garlic cloves, and fish sauce add a sweet, savoury, and umami flavour to the stew.

Instructions

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 ensure that the steak is soft when cooked in the stew.

It is important that all the ingredients cooked in kimchi jjigae are tender and soft, which makes them so tasty and enjoyable. Slice the kimchi into one-inch lengths. Gather kimchi broth, gochujang, gochugaru, fish sauce, water, and cooking oil.

Sauté the aromatics and steak: Preheat the pot on medium-high heat, add olive oil, and add garlic, onion, and steak. Stir them around and cook for one minute. 

Sauté the mushrooms and bell peppers: Add the mushrooms, bell peppers, and ground black pepper to the pot and cook for another minute while continuously stirring. Slightly roasting the vegetables allows the flavour to be extracted, which will infuse into kimchi jjigae while reducing the cooking time.

Add the rest of the ingredients: Slice the kimchi, and add the kimchi broth, water, gochugaru, gochujang, and fish sauce. Gently stir them so that the ingredients are well mixed. 

Cook the kimchi jjigae: Close the lid and cook the kimchi stew for twenty-five minutes on medium-high heat. The stew will cook fast if you are using well-fermented kimchi. If you are using slightly fermented kimchi, increase the cooking time to thirty-five minutes, which will be enough time for the kimchi to be tender.

Serve immediately: Freshly cooked white rice 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 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 tangy flavours of the stew. 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 up an egg whilst maintaining the softness of the yolk, which will be delicious with the Jjigae.