Easy Kimchi Stew Recipe (Jjigae) With Pork and Tofu (2024)

FAQs

What is the difference between kimchi jjigae and tofu stew? ›

Kimchi jjigae is a kimchi-based stew served with blocks of firm tofu, and, usually, small pieces of pork, whether pork belly or pork shoulder. On the other hand, soondubu jjigae, or sundubu jjigae, is a soft tofu stew, made by simmering silken tofu, assorted vegetables, and chopped kimchi in a spicy broth.

Kimchi can be found in almost every Korean household. It is possible to buy kimchi jars in most supermarkets and online sites. Kimchi offers multiple health benefits and maintains the overall health of the body. It is often recommended to include kimchi in your daily diet.

Thicker and saltier than soup, jjigae contains more solid ingredients than guk. The ratio of liquid to solid ingredients is around 4:6. Unlike guk, the key component of jjigae is the solid ingredients such as vegetables, tofu, fish or meat. It is common practice for families to share a pot of jjigae.

How to Serve Kimchi Jjigae. A bowl of hot rice is de rigueur for eating with kimchi stew. It's also common to serve this stew with a variety of Korean side dishes called banchan.

If bitter tasting compounds naturally found in cabbage remain in the kimchi juice or cabbage leaves, they can leave a bitter taste. If that is the case, the bitter taste vanishes as kimchi ripens. Warning! The excessive use of seasoning that suppresses ripening such as ginseng makes the bitter taste more prominent.

Long-time fermented kimchi is going to have a sour, rich, and strong taste, which is perfect for making flavorful dishes such as kimchi tofu soup. Fermented kimchi is also loaded with good bacteria, which can help you maintain a healthy digestion.

Jjigae (Korean: 찌개, Korean pronunciation: [tɕ͈iɡɛ]) are Korean stews.

Nutrition Facts per Serving:

Protein: 37 grams. Carbohydrate: 49.5 grams. Saturated Fat: 3.6 grams. Cholesterol: 246 milligrams.

And the prep is crazy simple. Chop an onion, some garlic, some pork belly and some kimchi (unless it already came chopped, as ours did). While stuff is cooking, slice a scallion or two. Of course, like most stews, it's even better the next day.

While kimchi is traditionally a cabbage-based dish, any vegetable goes. Here, chef Bill Kim gives cucumbers a chance to shine in the spotlight with support from a few standout players including sesame oil, Thai basil, and lime zest.

How to make kimchi jjigae less sour? ›

If the kimchi is overly sour to your taste, add a teaspoon or two of sugar to the stew to balance out the sour taste.

Kimchi jjim (or kimchijjim, 김치찜) is a braised kimchi dish. It's typically made with pork, but you can use other meat if you like. In Korea, kimchi jjim made with mackerel is also popular. Because the kimchi is slow braised, this recipe uses less liquid than the amount used for kimchi jjigae (stew).

Some of you may wonder about the difference between Korean soups (guk) and stews (jjigae). In general, guk has a higher ratio of liquid to solid ingredients, resulting in a thinner consistency. Jjigae is thicker and has more concentrated flavors.

As mentioned, Cheonggukjang is fermented for only a few days. But Doenjang is fermented for much longer, typically for a month or longer.