If you’ve never tried Kimchi Stew, or Kimchi Jigae as it’s traditionally known, you’re in for a treat! This hearty, flavorful dish is a Korean classic that perfectly balances spice, umami, and comfort in every spoonful. Imagine a bowlful of warmth made with love, glowing with vibrant colors and an aroma that dances through your kitchen.
Why You’ll Love This Recipe
- Quick and Easy: This Kimchi Stew comes together in just 40 minutes, making it a perfect weeknight dinner.
- Rich in Flavor: The combination of chili flakes, gochujang, and kimchi delivers a spicy, tangy kick.
- Versatile: Easily adapted for vegetarians or tailored with different proteins and stocks.
- Comfort in a Bowl: Perfect for chilly days when you need a heartwarming dish.
Ingredients You’ll Need
The magic of Kimchi Stew lies in its simplicity. Each ingredient has a special role, from the earthy garlic to the bright, tangy kimchi. Let’s dive right into what you’ll need to get started.
- 1 tablespoon oil: This helps in browning the pork and infusing your stew with underlying richness.
- 1 onion (thinly sliced): Adds a sweet base that balances the spicy and sour flavors.
- 3 cloves garlic (sliced): Fresh garlic gives a depth of flavor and a slight pungency.
- 8 ounces pork belly or shoulder: Choose thin slices to add a buttery, savory layer to the dish.
- 1 pound kimchi (with juices): The heart of the stew, bringing a tangy, spicy pop.
- 1 teaspoon salt: Enhances all the flavors, tying them together perfectly.
- 2 teaspoons sugar: A hint of sweetness to balance the heat and tang.
- 1 tablespoon Korean chili flakes: For that essential kick of heat.
- 1 tablespoon gochujang: Adds a deep, fermented spice that’s signature to Korean cuisine.
- 3 cups chicken stock: Provides a hearty base; feel free to swap with fish or beef stock for more complexity.
- 8 oz. firm tofu: A soft compliment that absorbs all that delicious broth.
- 1 teaspoon sesame oil: Adds a nutty finish that completes the stew.
- 1 scallion (chopped): A fresh, vibrant garnish that adds a pop of color.
Variations
What’s great about Kimchi Stew is its adaptability! Here are a few tweaks you can make to suit different tastes and dietary needs.
- Vegetarian Version: Simply skip the pork and replace chicken stock with vegetable stock for a plant-based twist.
- Extra Spicy: Add more gochujang or a chopped chili to turn up the heat!
- Seafood Delight: Swap out pork for seafood like shrimp or squid, for oceanic depth.
How to Make Kimchi Stew
Step 1: Sauté with Aroma
In a large pot, heat the oil over medium-high heat. Add the onion, garlic, and pork belly. Cook for about 5 minutes until the pork is lightly browned and the onions start softening, filling your kitchen with irresistible aromas.
Step 2: Build the Stew
Add the chopped kimchi and fry it for about 2 minutes to allow the flavors to bloom. Toss in the salt, sugar, chili flakes, and gochujang. Stir until everything is well combined. Pour in the stock and bring it to a simmer. Cover, and let it cook for about 10 minutes.
Step 3: Tofu Time
Uncover the pot and arrange the tofu over the stew. Return the cover and let it simmer for an additional 10 minutes, allowing the tofu to soak up all those delectable juices before you finish with a drizzle of sesame oil.
Pro Tips for Making Kimchi Stew
- Perfect Browning: Don’t rush the initial browning of the pork and onions; this builds a flavorful base for the stew.
- Kimchi Selection: Use well-fermented kimchi for a richer, more complex flavor profile.
- Stock Swap: Experiment with different stocks to see how they change the flavor dynamics of the stew.
- Gochujang Storage: Keep your gochujang refrigerated to maintain its flavor over time.
How to Serve Kimchi Stew
Garnishes
Finish your Kimchi Stew with a sprinkle of fresh scallions and perhaps some toasted sesame seeds for that extra nutty crunch. These garnishes not only add color but elevate the flavor profile to another level.
Side Dishes
This stew pairs wonderfully with steamed rice, which helps to mellow the spice and soak up the delicious broth. A side of crunchy cucumber kimchi or bean sprouts can also complement the main dish beautifully.
Creative Ways to Present
If you’re feeling fancy, serve your Kimchi Stew in a traditional Korean stone bowl, which keeps it sizzling and hot on the table. Alternatively, try serving it with side bowls for each topping, so everyone at the table can tailor their experience.
Make Ahead and Storage
Storing Leftovers
Kimchi Stew can be refrigerated for up to three days. Store it in an airtight container, which will allow the flavors to deepen over time, making each successive bowl even more flavorful.
Freezing
You can freeze the stew for up to two months. Just ensure it’s completely cooled before transferring it to freezer-safe containers. Thaw it overnight in the fridge before reheating.
Reheating
To reheat, warm it up on the stove over medium heat, or use a microwave for convenience. Either way, do so gently to maintain the integrity of the tofu and keep the stew from breaking down too quickly.
FAQs
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Can I make Kimchi Stew less spicy?
Yes! Omit or reduce the Korean chili flakes and gochujang, and consider using less fermented kimchi for a milder flavor.
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Is there a vegetarian option?
Absolutely! Simply replace the pork with more vegetables, tofu, or meat alternatives, and use vegetable stock.
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What type of kimchi is best?
Older, more fermented kimchi tends to give a deeper, richer flavor, though any kimchi will still make a delicious stew.
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Can I prepare it in advance?
Definitely! Prepare it up to three days in advance, allowing the flavors to meld as it sits in the fridge.
Final Thoughts
I truly hope you take the plunge and try this Kimchi Stew. It’s a dish that hugs you from the inside out, perfect for sharing the warmth and flavors of Korea with your loved ones. Get that pot bubbling away — your taste buds will thank you!
Print
Kimchi Stew (Kimchi Jigae Recipe) Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Stovetop
- Method: Frying and Simmering
- Cuisine: Korean
Description
Kimchi Jjigae is a hearty and spicy Korean stew that combines fermented kimchi, pork, tofu, and flavorful seasonings in a savory broth. Perfect for comforting meals, this dish is quick to make and packed with umami-rich ingredients, capturing the essence of traditional Korean cuisine.
Ingredients
For the Stew
- 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 (gochugaru)
- 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
- Additional chopped scallions
- Sesame seeds
Instructions
- Heat the oil: In a large pot, heat the oil over medium-high heat until shimmering.
- Sauté aromatics and pork: Add the sliced onion, garlic, and pork belly. Cook for about 5 minutes, stirring occasionally, until the pork is lightly browned and the onions begin to soften.
- Add kimchi: Stir in the chopped kimchi and cook for 2 minutes to enhance its flavor.
- Season and simmer: Add salt, sugar, Korean chili flakes, gochujang, and broth. Stir well to combine all ingredients. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook for 10 minutes to develop flavors.
- Add tofu and continue simmering: Uncover the pot and gently place the tofu slices on top of the stew. Cover again and simmer for another 10 minutes, allowing the tofu to absorb the flavors.
- Finish with sesame oil: Uncover the stew and stir in sesame oil. Taste and adjust seasoning if needed.
- Garnish and serve: Garnish with chopped scallions and serve hot, ideally with steamed rice on the side.
Notes
- For a spicier stew, add more Korean chili flakes or a splash of hot pepper paste.
- If you prefer a thicker broth, simmer uncovered for an extra 5-10 minutes to reduce.
- You can add additional vegetables like mushrooms or zucchini for variation.
- Kimchi juice adds a tangy, fermented flavor; use more or less according to taste.
- This dish can be prepared ahead and tastes even better the next day as flavors meld.
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: 295 kcal
- Sugar: 3 g
- Sodium: 460 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 27 mg
