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.
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!