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Let me share my go-to kimchi jjigae recipe that'll warm you up from inside out. This hearty Korean stew packs a punch with tangy fermented cabbage and tender pork belly. I've perfected this dish over years, balancing spicy, savory, and umami flavors. Perfect for chilly evenings or when you're craving comfort food with a kick. Trust me, once you try this stew, you'll be hooked on its rich, complex taste and satisfying texture. Ready to dive into some serious flavor?
Ingredients for Delicious Kimchi Jjigae
- Kimchi: Fermented cabbage adds tangy, spicy depth to the stew, infusing it with rich umami flavors and a unique texture.
- Pork belly: Adds savory richness and depth of flavor to the stew, complementing the tangy kimchi and providing a satisfying meaty element.
- Tofu: Absorbs the flavors of the stew while adding a soft, creamy texture, balancing the spiciness of the kimchi.
- Korean red pepper flakes (gochugaru): Infuses the stew with vibrant red color and a spicy kick, enhancing the overall flavor profile with authentic Korean heat.
- Soy sauce: Enhances the savory depth of the stew, adding a touch of saltiness and umami richness to the dish.
- Garlic: Provides aromatic depth and flavor to the stew, enhancing the overall savory profile and adding a subtle hint of sweetness.
- Sesame oil: Adds a nutty aroma and depth of flavor to the stew, elevating the dish with a rich, toasty finish.
- Green onions: Fresh, vibrant garnish that adds a pop of color and freshness to the stew, enhancing the overall presentation and flavor.
Read more: Kimchi Jjigae Ramen Stew Recipe
Essential Kitchen Tools for Making Kimchi Stew
- Knife: Essential for cutting ingredients like pork belly, tofu, and green onions to the desired size.
- Pot: Used for cooking the stew and simmering the ingredients together to develop rich flavors.
Kimchi Jjigae Stew Recipe
Equipment
- Pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 cups Kimchi preferably aged
- 1 cup Kimchi juice
- 200 g Pork belly sliced
- 1 block Tofu firm, cut into cubes
- 1 tbsp Gochugaru Korean red pepper flakes
- 2 cups Water
- 1 tbsp Soy sauce
- 2 cloves Garlic minced
- 1 tsp Sesame oil
- 2 stalks Green onions chopped
Read more: Kimchi Jjigae Casserole Recipe
Instructions:
- 1. Heat the pot over medium heat and add the pork belly. Cook until browned.
- 2. Add the kimchi and garlic. Stir-fry for about 5 minutes.
- 3. Pour in the kimchi juice and water. Bring to a boil.
- 4. Add the tofu, gochugaru, and soy sauce. Reduce heat and simmer for 20 minutes.
- 5. Drizzle with sesame oil and garnish with green onions before serving.
Notes:
Nutrition value:
Keywords:
Read more: Kimchi Stew Recipe
Preparing Kimchi Jjigae in Advance and Storage Tips
Make Ahead Instructions
- Cook the kimchi jjigae as directed and let it cool completely.
- Transfer the stew to an airtight container and refrigerate for up to 3 days.
- Reheat on the stovetop before serving.
Freezing Instructions
- Prepare the kimchi jjigae but omit the tofu.
- Cool the stew completely before transferring to a freezer-safe container.
- Freeze for up to 2 months.
- Thaw in the refrigerator overnight before reheating on the stovetop.
- Add fresh tofu when reheating for best taste and texture.
Kimchi jjigae is traditionally made with aged kimchi because the fermentation process enhances the flavor and complexity of the stew.
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