Classic Kimchi Jigae

Kimchi jjigae is the one dish that is loved by all Koreans and over the last few years has gained popularity with the American audience. You can now see it covered in the NYT cooking App and being featured in very popular non Korean cook books and blogs. I have tried several of these recipes out there but I have to say nothing tastes like the homemade kimchi jjigae I learned to make from my own mother and grandmother. It all starts with having a good source of fermented Kimchi. Look for a bright full red color with cabbage that is not too wilted and looks like they still have a crunch to it. The best kimchi jjigae comes from the homemade kimchi. Sign up to the Mandoo Club Kimchi Workshop where you can learn the traditional authentic recipe passed down from my own family restaurant.  The flavor of the jjigae will depend on the level of the umami flavor in the kimchi used. I will be offering variations to boost up the umami taste if you are working with a store bought kimchi batch. Once you master this simple technique you can add various toppings to make it your own to go back to as your favorite comforting stew that warms your heart and belly.This recipe can be adjusted to be vegetarian by just skipping the meat.

Recipe Ingredients

2 cups fully fermented kimchi roughly chopped + ½ cup of juices

½ onion sliced

1 tablespoon minced garlic

1 teaspoon minced ginger

1 Tbsp neutral cooking oil

2 cups dashi broth - stock using dried anchovies, kombu and dried shitake mushroom

½ pound pork belly or Spam. (You can skip the meat if you are vegetarian)

1 tablespoon gochujang (korean fermented red pepper paste)

*1 tablespoon of gochugaru if you want extra spicy

One half of a 14 oz packet of tofu. Cut in half and sliced to ½” thick pieces

½ cup of chopped scallions

For fun variations, you can egg at the last few minutes of cooking, rice cakes, dumplings or ramen noodles. 

Serve with steamed short grain rice. Yields 2 servings

Umami boosters if your kimchi is more on the lighter less umami side add these extra ingredients.

1 tablespoon doenjang (korean fermented soybean paste)

1 teaspoon of fish sauce 

If you are using pork belly/ Spam use this method.

Bring a medium size saucepan or Ttukbaegi  (Korean ceramic stew pot) to medium heat and drop in the pork belly or chopped spam in the warmed up pot. Saute until the fat renders. Add the onion, garlic and ginger and saute until soft and fragrant.

Add the chopped kimchi,  juices and gochujang to the pork and onion mixture. Saute again for about 3 - 5 minutes. Once all the ingredients are well combined and soft, pour in the dashi stock and let it come to a boil. Cover and reduce the heat to med low for 15 minutes. Stir the kimchi jjigae during the simmering and taste. Add fish sauce and deonjang if extra unmani is desired. *1 tablespoon of gochugaru if you want extra spicy

After 15 minutes of simmering, add the sliced tofu and scallions and simmer for 3 more minutes until tofu is fully heated through. Serve immediately. 

If you are using no meat/ vegegarian

In a deep saucepan add 1 teaspoon of oil to a medium heat. Add the onions and saute until soft. Add in the garlic and ginger and cook for 1 more minute until fragrant.Add the chopped kimchi,  juices and gochujang to the pork and onion mixture. Saute again for about 3 - 5 minutes. Once all the ingredients are well combined and soft, pour in the dashi stock and let it come to a boil. Cover and reduce the heat to med low for 15 minutes. Stir the kimchi jjigae during the simmering and taste. Add fish sauce and deonjang if extra unmani is desired. *1 tablespoon of gochugaru if you want extra spicy

After 15 minutes of simmering, add the sliced tofu and scallions and simmer for 3 more minutes until tofu is fully heated through. Serve immediately.