If you’ve ever tasted the fiery delight of kimchi stew, you know it’s pure comfort in a bowl. This traditional Korean dish, known as Kimchi Jigae, is a heartwarming combination of umami-rich flavors that tantalizes the taste buds and warms the soul. With its spicy kick and savory depth, it’s the perfect dish to cozy up with on a chilly day.
Why You’ll Love This Recipe
- Depth of Flavor: The combination of kimchi, pork, and gochujang creates an explosion of complex flavors.
- Hearty and Filling: Packed with tofu and pork, this stew is satisfying enough to be a meal on its own.
- Quick and Easy: Ready in just 40 minutes, it’s perfect for a flavorful midweek meal.
Ingredients You’ll Need
Each ingredient in this kimchi stew plays an essential role in creating its iconic taste. From the spicy gochujang to the tender pork and the tangy kimchi, everything works in harmony.
- Oil: The base for sautéing ingredients, giving them a rich flavor.
- Onion: Adds a sweet, aromatic undertone to the stew.
- Pork Belly: Provides a depth of flavor and a satisfying texture.
- Kimchi: The star ingredient, offering its distinct tangy and spicy profile.
- Gochujang: Intensifies the heat and adds a subtle hint of sweetness.
- Tofu: Contributes to the dish’s hearty and filling nature while balancing the spices.
- Scallion: For a fresh, mild onionn-y lift right before serving.
Variations
This kimchi stew is incredibly versatile, and you can easily adapt it to your preferences or dietary needs. Here are some ideas to make this classic dish your own.
- Vegetarian Kimchi Stew: Replace the pork with a medley of mushrooms for an earthy richness.
- Seafood Twist: Add a handful of shrimp or clams to the stew for a briny twist.
- Spice Control: Adjust the amount of gochujang and chili flakes for your preferred spice level.
How to Make Kimchi Stew
Step 1: Sauté the Aromatics
In a large pot, set over medium-high heat, add the oil. Toss in the onion, garlic, and pork belly. Allow them to cook together for about 5 minutes. You’re looking for the pork to spread its fat, becoming golden, and for the onions to start caramelizing. This step builds the flavorful foundation of your stew.
Step 2: Incorporate the Kimchi
Add the chopped kimchi to the pot, stirring it into the mix. Let it fry for about 2 minutes, allowing its juices to flavor the pork. Then add in the salt, sugar, chili flakes, gochujang, and chicken stock. Stir well to combine all the ingredients and bring it to a simmer. Cover it up and let it cook for 10 minutes so that the flavors meld beautifully.
Step 3: Final Touches with Tofu
Once the stew has simmered, uncover the pot and carefully lay the slices of tofu over the top. Replace the lid and let it simmer for another 10 minutes. Uncover the pot for the last time, drizzle in the fragrant sesame oil, and give everything a gentle stir. With a sprinkle of scallions, it’s ready to be served hot with some steamed rice.
Pro Tips for Making Kimchi Stew
- Gochujang Magic: Vary the gochujang based on your spice preference; it enriches the flavor without overwhelming the dish.
- Timing is Everything: Allow the stew to simmer for the full time to ensure all the flavors are deeply infused.
- Kimchi Choice: Older, fermented kimchi works best as it adds more depth and tang to the stew.
How to Serve Kimchi Stew
Garnishes
Garnish your steaming bowl of kimchi stew with freshly chopped scallions and a sprinkle of sesame seeds. Not only do they add a pop of color, but they also bring a fresh, nutty flavor that complements the stew beautifully.
Side Dishes
Serve this stew alongside traditional Korean side dishes—like tangy pickled radish or a fresh cucumber salad—to offset its richness. A bowl of steamed rice is a must to soak up every last drop of the flavorful broth.
Creative Ways to Present
Present your kimchi stew in a clay pot for an authentic touch. If you’re serving guests, consider using small, individual pots to let each person delight in the personal experience of uncovering their own aromatic bowl of stew.
Make Ahead and Storage
Storing Leftovers
Leftover kimchi stew can be stored in an airtight container in the refrigerator for up to three days. The flavors only deepen with time, making it even more delicious upon reheating.
Freezing
For longer storage, freeze the stew in portions. Simply leave enough room for expansion in freezer-safe containers, and they’ll stay good for about three months.
Reheating
Gently reheat your kimchi stew on the stove over medium heat until it’s hot throughout. Avoid microwave reheating as it may cause the flavors to dissipate unevenly.
FAQs
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Can I make kimchi stew without pork?
Absolutely! You can replace pork with plant-based proteins like tofu or tempeh for a vegetarian version.
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Is kimchi stew spicy?
Yes, it typically has a kick due to chili flakes and gochujang, but you can adjust the spice level to your preference.
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What type of kimchi is best for this stew?
Older kimchi that has fermented longer usually offers a more robust flavor, making it perfect for stews.
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Can I prepare kimchi stew in advance?
Yes, preparing it a day ahead allows the flavors to develop further. Just store it in the refrigerator and reheat before serving.
Final Thoughts
Kimchi stew is a culinary embrace for your senses. There’s something so comforting and invigorating about each spoonful. I hope this becomes your go-to recipe when you crave a taste of Korea. Let this spicy, soothing stew bring warmth and excitement to your table!
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Creamy Parmesan Orzo with Chicken and Asparagus Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Korean
Description
Kimchi Jigae is a hearty and spicy Korean kimchi stew featuring tender pork, savory tofu, and rich flavors infused with traditional Korean chili paste and seasonings. Perfectly balanced with tangy kimchi and savory broth, this dish offers comfort and bold taste in every bite.
Ingredients
Main Ingredients
- 1 tablespoon oil
- 1 onion (thinly sliced)
- 3 cloves garlic (sliced)
- 8 ounces pork belly or shoulder (225g, thinly sliced)
- 1 pound kimchi (450g, with juices, chopped)
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 tablespoon Korean chili flakes
- 1 tablespoon gochujang (Korean red pepper paste)
- 3 cups chicken stock (700 ml, can substitute fish or beef stock)
- 8 oz. firm tofu (225g, cut into 1/4-inch thick slices)
- 1 teaspoon sesame oil
- 1 scallion (chopped)
Optional Garnishes
- Sesame seeds
- Additional chopped scallions
Instructions
- Heat the oil: In a large pot, warm the oil over medium-high heat, preparing the base for cooking.
- Sauté aromatics and pork: Add the sliced onion, garlic, and pork belly to the pot. Cook for about 5 minutes, stirring occasionally, until the pork is lightly browned and the onions begin to soften.
- Add kimchi: Incorporate the chopped kimchi into the pot and fry for 2 minutes, allowing the flavors to meld and kimchi to release some of its juices.
- Add seasonings and broth: Stir in the salt, sugar, chili flakes, gochujang, and chicken stock. Mix well to combine all ingredients.
- Simmer the stew: Bring the mixture to a boil, then reduce heat to low, cover the pot, and let it simmer for 10 minutes to develop flavors.
- Add tofu: Uncover the pot and gently lay the tofu slices on top of the stew. Cover again and simmer for another 10 minutes, allowing the tofu to absorb flavors.
- Finish with sesame oil: Remove the lid, stir in the sesame oil for aroma and richness, and cook for an additional minute.
- Garnish and serve: Garnish with chopped scallions and serve hot with steamed rice for a complete meal.
Notes
- Adjust the level of spiciness by adding more or less chili flakes according to taste.
- Use homemade or store-bought kimchi, ideally well-fermented for a tangy flavor.
- If you prefer a thicker stew, simmer uncovered for a few more minutes to reduce the broth.
- For a vegetarian version, substitute pork with mushrooms or firm tofu and use vegetable broth.
- This stew is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop.
Nutrition
- Serving Size: 1 bowl (approximately 350ml)
- Calories: 295 kcal
- Sugar: 3 g
- Sodium: 460 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 27 mg
