Kimchi jjigae
Kimchi Jjigae is a Korean dish that is made with kimchi, pork, and other vegetables. The dish is said to have originated during the Joseon Dynasty, when kimchi was first introduced to Korea. Kimchi Jjigae was likely created as a way to use up leftover kimchi, and it quickly became a popular dish among the Korean people.
Today, Kimchi Jjigae is still a popular dish in Korea, and it can be found in many restaurants. The dish is often made with pork, but chicken or beef can also be used. Kimchi Jjigae is typically served with rice and a side of kimchi.
Advice
When making kimchi jjigae, it is important to remember that the ingredients are the key to success. Start by combining the kimchi, garlic, onion, and anchovy stock in a pot, and simmer the mixture for at least thirty minutes. This will help to bring out the flavors. Be sure to season it with some gochugaru, or red pepper flakes, for a spicy kick. Finally, add any additional ingredients you like, such as tofu, mushrooms, or pork. Enjoy your delicious kimchi jjigae!
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Recipes
Kimchi Jjigae (Kimchi Soup)
- kimchi juice
- pork belly
- ginger
- korean red pepper flake
- fish sauce
- sesame oil
- onion
- kimchi
- soy sauce
- butter
- korean red pepper paste
- garlic
- water
- silken tofu
- korean chive
Kimchi Jjigae With Ribs
- white rice
- salt
- fish sauce
- gochugaru
- maesil cheong
- butter
- ginger
- onion
- watercress
- rack back rib
- kimchi
- garlic
Kimchi Jjigae
- rice
- gochujang
- onion
- napa cabbage kimchi
- gochugaru
- green onion
- pork belly
- tofu
Easy Kimchi Jjigae with Pork Belly (Kimchi Stew)
- sesame seed
- sugar
- green onion
- gochujang
- tofu
- kimchi juice
- water
- pork belly
- pork bone
- butter
- sesame oil
- fish sauce