Kimchi Stew
Kimchi Stew. 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 The difference between kimchi soup and kimchi stew.
Ingredients
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You need 1/2 C. of Napa Kimchi (range from 1/4-1 cup), Chopped
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It’s 2 Tbsp. of Gochujang Paste (Add more or less for spice.)
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You need 2 C. of Chicken Broth (Add Salt if Unsalted)
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Prepare 1 C. of Water (Ratio can be changed with Chicken Broth)
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Prepare 1 Tsp. of Gochujang Powder (Add more or less for spice.)
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Prepare 1/2 of lbs. Hot Italian Sausage, Seared, then Cube (or Fried Tofu)
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It’s 1 of Mini Seedless Cucumber, Thinly Sliced (Optional)
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It’s 1/4 C. of Enoki Mushrooms, Diced (Optional)
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You need 1/2 C. of Beansprouts (Optional)
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You need 1/2 C. of Bamboo Shoots
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It’s 1/2 C. of Water Chestnuts
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Prepare 1 C. of White Rice
Steps
- Start your 1 Cup of White rice and then prepare all your ingredients..
- Heat up your water and broth in one pot, and start up a pan to sear your sausage. Prioritize your sausage. Brown both sides and then let it rest, it doesn't need to be cooked through since we'll be boiling it in the stew next..
- I normally use the sliced cucumbers here as the pan is cooling off to absorb some of the flavors, then add then into the stew in the next step..
- When the pot is hot, add in your Gochujang paste and chopped kimchi. Mix, then let it rise to a boil. Once Boiling, add in your sausage (chopped, letting it rest should've made it nearly done.), then all your other ingredients..
- I let my stew boil till my rice is done, so you might need to prep sooner or later based on its average cook time. My stew is usually boiling/simmering for about 15-20 minutes..
- Depending on the flavors you might want present, you might want to hold some ingredients till the last five minutes to preserve more of their taste..
Kimchi stew, or kimchi jigae, is a fiery red stew served in a served in a stone pot. Use store-bought broth, add tofu and a protein to make this at home!. Korea's national dish, kimchi, is a spicy, pickled cabbage that is served as a condiment with almost every meal. Kimchi stew (kimchi jjigae or kimchichigae) combines kimchi with other ingredients such as beef, onions, garlic, and tofu. It is meant to be eaten slowly, and it's served bubbling hot.
