Kimchi Jjigae
Kimchi Jjigae. The ultra comforting Korean stew – Kimchi Jjigae recipe! Kimchi Jjigae (김치찌개) also known as Kimchi stew or Kimchi soup is probably the most common way of consuming some aged Kimchi. It is a such a staple food in Korean households that typically Koreans would eat it at least once or twice a week if Kimchi Jjigae.
Ingredients
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It’s 1 pack of kimchi
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You need 1 tbsp of gojuchang
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It’s 3 of leeks, thinly sliced, separate white and green parts
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You need 10-20 of fish cake
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You need 3 of eggs
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You need 2 cloves of garlic, minced
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Prepare 2 tbsp of sesame oil
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It’s to taste of Salt, mushroom powder, sugar, white pepper
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Prepare 800 ml of water
Steps
- In large bowl, pour kimchi and cut into small pieces with scissor.
- Add fishball, gojuchang, white part of leek, garlic, seasonings and water. Bring to boil.
- Add 1 egg, stir to combine.
- Add sesame oil, taste, add more seasoning if needed. Add 2 eggs, let it set for 2 minutes before stirring.
- Add on the green leek. Done.
I learned this recipe from a restaurant famous for kimchi-jjigae in Korea. Kimchi jjigae is often cooked using older, more fermented and "ripe" kimchi, creating a much more pronounced flavor and containing higher amounts of probiotics. (Living bacteria in fresh, uncooked kimchi will not survive the cooking process.) As kimchi is the core ingredient in kimchi jjigae, other ingredients are dependent on personal preference. Kimchi-jjigae (김치찌개) is a popular stew-like dish made from kimchi (a national, spicy side dish made from fermented cabbage) and commonly tofu, mushrooms and pork. It is best cooked using kimchi that has become too fermented to eat raw as this adds extra flavour and means it can be used without going to waste. Kimchi soup (kimchi jjigae) is a staple in Korea.
