Monday, 2 July 2012

Kimchi Jjigae


Kimchi Jjigae

Kimchi Jjigae also widely known as Kimchi Stew or Kimchi Soup is a famous Korean dish. Despite the various names, it all refers to the same fiery soup made with kimchi, tofu and more often than not, pork belly.


Some of the ingredients (L-R, clockwise); tofu, onions, spring onions, garlic, ginger, miso, kimchi and shoyu + sake.
 Kimchi is a staple Korean ingredient made from fermented vegetables and a variety of seasoning. Cabbage, radish and scallions are the most commonly used vegetables. Seasoning used includes garlic, ginger, fish sauce and chillies. As a result, Kimchi takes on a sharp, spicy and sour flavour.


Making Kimchi Jjigae is easy!

Although Kimchi Jjigae often calls for the use of pork belly, I substitute the protein for tofu and vermicelli/rice noodles.

Making this dish is simple enough as it is a matter of cooking the ingredients in a pot and leaving it to simmer. The longer the soup is left to simmer, the more flavourful the soup becomes. Kimchi Jjigae is best served with a side of steaming rice!

Kimchi Jjigae

Serves 2-3

Adapted from [No Recipes]

Ingredients

1 onion, sliced
4 cloves garlic, sliced
1/2 inch fresh ginger, sliced
1 tsp oil
1/2 cup kimchi juice
1.5 cup kimchi
2 cups water
1 tbsp rice wine/mirin/sake
2.5 tsp gochujang (Korean chilli paste)
2 tsp miso paste
2 tsp light soy sauce/shoyu
Soft tofu, cubed
0.5 cup vermicilli

Method
  1. Heat oil in a claypot (or an ordinary pot) and saute onions until soft. Add garlic and ginger. Saute until fragrant. If using pork belly, add now.
  2. Add kimchi and saute for 1 minute.
  3. Add water, kimchi juice, cooking wine, gochujang (chilli paste), miso and shoyu. Stir gently until miso has dissolved.
  4. Bring to a boil then reduce heat and leave to simmer for 20-40 minutes, keeping in mind that the longer the soup is left to simmer, the more flavourful it becomes.
  5. In the meanwhile, soak vermicilli in warm water to soften. Once soft, drain and set aside.
  6. Once satisfied with the flavour of the soup, add vermicilli and tofu. Simmer for a further 5 minutes.
  7. Take off heat, garnish with spring onions and serve immediately.
  8. Best served with a bowl of rice.

32 comments:

  1. Wow, I had never heard of that but it looks great!!!!

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  2. yum! I love kimchi! My best friend is Korean and I am always making her cook for me. Will be nice to make something for her! We will def be trying this out!

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    1. Hope you and your friend like this recipe :)

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  3. I LOVE kimchi! I have only discovered kimchi last year, but it's so tasty, I keep buying more! This looks delicious!

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    1. I know! I can't seem to get enough too!

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  4. Your pics are always so gorgeous! I've never had kimchi, bookmarking this for next week's dinner! I'm curious, I need to break away from my Italian rut :)

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    1. Aww thanks you Kristina! Do give this a try however nothing wrong with being in an Italian rut :D

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  5. Hi Nish, I am new to your space, hopped over from Dixya's blog. This kimchi stew looks awesome :-)

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    1. Hello Suchi!

      I hope you come back often :)

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  6. Congratulations on making the foodbuzz Top 9!

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  7. This looks really, really good! Love Kimchi and just happen to have a jar in the fridge that I bought at the Asian market. Wonderful recipe! Congratulations on the Top 9!

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    1. Thanks love :) Hope you enjoy this recipe!

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  8. oh my, that is a perfect dinner idea -- with a bowl of purple rice and some cold soju, I will sleep very well. BIG Thanks for the great idea + recipe!

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    1. Yum! That does sound like a brilliant combination! Hope you like the recipe :)

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  9. I do like the sound of this dish. I am going to try making it using the tofu. Congrats on the Top 9.

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    1. You'll hardly miss the pork - trust me :) And thank you!

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  10. Looks delish! Congratulations on Foodbuzz Top 9! I saw the photo there and had to come see the full recipe! Yum!

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    1. Yay! Hope you like the recipe :)

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  11. Great way to use up your stale kimchi.

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    1. I think it's simply a great way to use ANY kimchi :D

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  12. "Kimchi is a staple Korean ingredient made from fermented vegetables and a variety of seasoning. Cabbage, radish and scallions are the most commonly used vegetables."

    I'm just wondering, is fermented vegetables safe? Some says it is healthy is this true?

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    1. It's definitely safe. Fermented vegetables are very common all around Asia. And yes it's healthy and low in calories. Look it up on wikipedia!

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  13. I've heard of kimchi but never tasted it. That's all about to change. This looks fabulous!

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    1. Yes it's pretty new to me as well - Hope you love it!

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  14. Hi Anonymous, kimchi never gets "stale", actually the older it is, the better and for kimchi jigae, you're supposed to use old kimchi for a richer flavour. I'm used to seeing traditional kimchi jigae recipes so this recipe is interesting. Ordinarily, you're not supposed to use alcohol, soy sauce or miso (Korean fermented bean paste is called "doenjang" and it's a bit different), so I wonder how it'll taste. Also, traditionally, sesame oil goes great with kimchi jigae, not just any oil and it's nice to douse the top when you're finished. Tuna is also a common ingredient. Thanks for the recipe, maybe I'll give it a try!

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    1. This recipe actually tasted very authentic, or at least exactly how it tastes like in the Korean restaurants here. I've never heard of tuna in this Korean stew but it sounds delightful!

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  15. Love kimchi - and I bet it's even better in this fantastic soup!

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  16. This looks amazing! My daughter recently tried her hand at Kimchi and I will share this recipe with her.

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    1. Ooh I must try making kimchi from scratch! Hope both you and your daughter like it!

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