Kimchi Stew (Kimchi Jjigae)
Korean kimchi stew (Kimchi Jjigae) is a comforting Korean soup made with fermented kimchi, choice of protein, tofu, and spices simmered in a rich broth. This classic Korean dish is bold, savory, and packed with probiotics and flavor.
Ingredients
- ½ onion, sliced
- 4 cloves garlic, minced
- 2 cups fermented kimchi, chopped
- ½ lb stew meat, beef or pork cut in ½”-1” pieces
- 1.5 cups beef broth
- 100 mL kimchi juice
- 1 Tbsp sugar
- 1 Tbsp gochugaru, Korean red pepper flakes
- 2 Tbsp gochujang, Korean red pepper paste
- 1 Tbsp anchovy stock powder, or use 1 broth packet
- 1 Tbsp fish sauce
- Firm tofu, sliced
- Enoki mushrooms
Garnish
- Green onion, chopped
- 1 tsp sesame oil
Instructions Start Cooking
- In a large pot over medium heat, add the chopped onion, garlic, and kimchi. Sauté for about 2 minutes until fragrant. Add the meat and cook for 4–5 minutes, stirring occasionally until lightly browned.½ onion, 4 cloves garlic, 2 cups fermented kimchi, ½ lb stew meat
- Pour in the beef broth and ½ cup water, then add the kimchi juice.1.5 cups beef broth, 100 mL kimchi juice
- Stir in the sugar, gochugaru, gochujang, and anchovy stock, mixing well to combine.1 Tbsp sugar, 1 Tbsp gochugaru, 2 Tbsp gochujang, 1 Tbsp anchovy stock powder
- Increase the heat to bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 30 minutes.
- After 30 minutes, uncover the pot and stir in the fish sauce. Place the tofu and mushrooms on top of the stew, gently resting them onto the broth.1 Tbsp fish sauce, Firm tofu, Enoki mushrooms
- Cover the pot again and allow the stew to simmer for another 10 minutes.
- Garnish with green onions and a drizzle of sesame oil, then serve hot.Green onion, 1 tsp sesame oil
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