Classic Kimchi Stew (Kimchi Jjigae) | 김치찌개
Pronounced: Kimchi Chee-Geh
What: This is my Mom’s Classic Kimchi Stew. It’s a dish that feels like hugs, homey, and the all around comfort dish you need in your life. Kimchi stew is one of the most popular stews Koreans eat with rice. You make this stew when you have very fermented napa kimchi. Here’s her kimchi recipe.
Taste: Hot, steamy kimchi with flavors of meaty and fatty pork, Korean spices throughout this tangy stew. Pairs beautifully with white rice.
How It’s Made: In one pot, cook pork, then add kimchi, water, and spices. Boil for 10 minutes. That’s it.
What to Serve it With:
Definitely eat this with white rice. Some Koreans like to add a dab of butter to their rice with this stew.
We had this as the main course along with some other side dishes: roasted seaweed, fresh seaweed (dipped into seasoned gochujang), and young radish kimchi.
Notes & Tips (important!):
You MUST use VERY fermented kimchi. It should be sour and very tangy!
All kimchi differs. Some are saltier. Some are sweeter. Some are spicier, so use this recipe as a guide and adjust accordingly. My Mom’s kimchi is not overly salty or spicy. That’s why we did not add salt and added in Korean Red Pepper Flakes.
You don’t have to use sausages and pork. Some people like to add:
Tofu (firm)
Fish Cake
Spam
Canned Tuna
Classic Kimchi Stew (Kimchi Jjigae) | 김치찌개
Ingredients:
- 590g kimchi, VERY fermented with juices intact (1 large bowl amount)*
- 1 package of sausages (8 sausages, we used Beef Franks)
- 7.3 oz pork shoulder, chopped into 1 inch cubes (208g)
- ½ Tbsp Dasida Beef Stock Powder (We use CJ Dasida)
- 1 tsp sugar
- ½ Tbsp Korean Red Pepper Flakes
- 1 cup kimchi juice (250g)
- 1 cup water
- ½ Tbsp garlic, minced
- Handful green onions, chopped
- Oil
- Optional: Tofu (firm), Fish Cake, Spam, Rice Cakes, Canned Tuna
Instructions:
- Boil water in a large pot. Cut a package of sausages (8 sausages, we used Beef Franks) into ½ inch slices (don’t cut the sausages too thin!) and add to boiling water. Let the sausages boil in the water for 2-3 minutes. We are boiling the nasty stuff out of the the sausages. Remove sausages and strain water out. Set aside.
- In the same pot, heat oil over medium heat. Add in 7oz (208g) of cubed pork shoulder. Mix around until it’s just about to be fully cooked. Leave it in the pot.
- Add in 590g of napa kimchi (one large bowl size) with kimchi juices intact. Again, it needs to VERY fermented. Add into pot with pork. Mix.
- Then add in the following ingredients and mix: ½ Tbsp Dasida Beef Stock Powder (We use CJ Dasida), 1 tsp sugar, ½ Tbsp Korean Red Pepper Flakes, 1 cup kimchi juice (250g), Sausages (drained earlier).
- Add in 1 cup of water. Increase heat to medium high and wait for the stew to boil. Reduce heat to medium, and gently boil for 10 minutes.
- After 10 minutes, add in ½ Tbsp minced garlic and a handful of chopped green onions. Serve immediately with rice or reheat when ready to serve. Refrigerate any leftovers.
Notes:
steps with visuals
Boil water in a large pot. Cut a package of sausages (8 sausages, we used Beef Franks) into ½ inch slices (don’t cut the sausages too thin!) and add to boiling water. Let the sausages boil in the water for 2-3 minutes. We are boiling the nasty stuff out of the the sausages. Remove sausages and strain water out. Set aside.
In the same pot, heat oil over medium heat. Add in 7 .3oz (208g) of cubed pork shoulder. Mix around until it’s just about to be fully cooked. Leave it in the pot.
Add in 590g of napa kimchi (one large bowl size) with kimchi juices intact. Again, it needs to VERY fermented. Add into pot with pork. Mix.
Then add in the following ingredients and mix:
½ Tbsp Dasida Beef Stock Powder (We use CJ Dasida)
1 tsp sugar
½ Tbsp Korean Red Pepper Flakes
1 cup kimchi juice (250g)
Sausages, drained earlier
Add in 1 cup of water. Increase heat to medium high and wait for the stew to boil. Reduce heat to medium, and gently boil for 10 minutes.
After 10 minutes, add in ½ Tbsp minced garlic and a handful of chopped green onions.
Serve immediately with rice or reheat when ready to serve. Refrigerate any leftovers.
Everyone who eats my Mom’s Kimchi Stew says it’s one of the best. They take a sip with some warm, white rice, and always release a satisfied “ahhhhhh”.
Definitely give this a try if you have some leftover, fermented kimchi ready to be used up!
Eat Well,
Sarah
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