Easy Kimchi Jjigae (김치 찌개 – Kimchi Stew) for Two. Anchovy stock, green onion, hot pepper flakes, hot pepper paste, kimchi, kimchi brine, pork belly, pork shoulder, salt, sesame oil, sugar, tofu, water. In this video, I cook Kimchi Jjigae recipe. This kimchi stew is easy and delicious.
It is a such a staple food in Korean households that typically Koreans would eat it at least once or twice a week if not more! I originally shared my Kimchi Jjigae. Have some old kimchi in the fridge? You can have Easy Kimchi Jjigae (김치 찌개 – Kimchi Stew) for Two using 9 ingredients and 5 steps. Here is how you achieve it.
Table of Contents :
Ingredients of Easy Kimchi Jjigae (김치 찌개 – Kimchi Stew) for Two
- You need 2 cups of ripe kimchi.
- It’s 1.5 cups of sliced pork shoulder (but you can use other protein).
- Prepare half of an onion, sliced into roughly 1/4″ thick pieces.
- Prepare 1 of serrano, sliced.
- It’s 1 of garlic clove, sliced.
- You need 5 of dried anchovies or shrimp (You can sub a teaspoon of fish sauce or omit this component altogether if you don't have either.).
- It’s 1 teaspoon of sugar.
- It’s 1.5 cups of water.
- You need of If you're going to eat this with steamed rice, best to get the rice started before you start on the jjigae.
The most common dish made with aged kimchi is kimchi jjigae (김치 찌개). It's a go-to stew in Korean home and my absolute favorite! Kimchi Jjigae (김치 찌개) is a spicy Korean stew made with fermented kimchi, pork belly and tofu. Learn the secrets for the best Kimchi Jjigae with this It's been seven years since I started this blog, and nearly five since I posted my Kimchi Jjigae (김치찌개).
Easy Kimchi Jjigae (김치 찌개 – Kimchi Stew) for Two step by step
- Put all ingredients in a small pot (if you don't have the little earthenware pot like I used, you can use a medium saucepan)..
- Turn the heat to medium high until it's actively boiling, uncovered, for a couple of minutes. At that point, give a few gentle stirs to evenly distribute all the ingredients..
- Turn the heat down to medium, put lid askew, and let it continue simmering for another 20 to 25 minutes, until the kimchi is soft and tender..
- Depending on how much salt is in your kimchi and how the salt concentrated during cooking, you might want to adjust the seasoning about 5 minutes before it's done, adding salt in pinches, or fish sauce in dashes, to taste. Or, if too salty, adding just a little bit of water to dilute..
- Enjoy with steamed rice. :).
If I kept track of such things, I've probably. Kimchi Jjigae or Kimchi Stew is actually very simple to make. This was one of my very first Korean recipe I cooked on my own. I still remember the very first time I made it all by myself – it was when I was in college and visiting my brother in Virginia from Korea. This super easy kimchi jjigae calmed my Korean food cravings after indulging myself with deep-fried turkey feast for Thanksgiving.