korea food "Easy Home made Kimchi Jjigae(Kimchi Stew) Recipe Revealed!" ^^

Here's how to make delicious kimchi jjigae (kimchi stew) in English! This recipe is simple and practical, bringing out the rich flavors of kimchi jjigae.

kimchi jjigae(kimchi stew)

[Ingredients (Serves 2–3)]

Well-fermented kimchi: 300-400g

Kimchi

pork(shoulder or belly)

Pork (shoulder or belly): 150–200g

Tofu: ½ block

Onion: ½

Green onion: 1 stalk

Green onion: 1 stalk

Cheongyang chili pepper (optional): 1–2

Anchovy-kelp broth: 600–700ml (or water)

Gochugaru (Korean red chili powder): 1–2 tbsp

Soy sauce: 1 tbsp

Doenjang (Korean soybean paste, optional): 1 tsp

Minced garlic: 1 tbsp

Sesame oil: 1 tbsp

Sugar: ½ tsp (optional, for umami)

Salt: To taste (for seasoning)

[Instructions]

1. Prepare Ingredients

Use well-fermented kimchi for the best flavor; sour kimchi adds depth.

Cut pork into bite-sized pieces, slice tofu into 1cm-thick pieces, and chop onion, green onion, and chili peppers.

Prepare anchovy-kelp broth by simmering anchovies and kelp in water for 10 minutes, then remove solids.

2. Sauté Pork and Kimchi

Heat 1 tbsp sesame oil in a pot over medium heat. Sauté pork, then add kimchi and cook for 3–4 minutes. Sautéing softens the kimchi’s sourness and enhances flavor.

3. Add Seasonings

Add gochugaru, minced garlic, soy sauce, and doenjang (if using). Stir for 1–2 minutes to coat the pork and kimchi. A pinch of sugar boosts umami.

4. Add Broth and Simmer

Pour in anchovy-kelp broth (or water) and bring to a boil. Once boiling, reduce to medium-low and simmer for 10–15 minutes to let the flavors meld.

5. Add Tofu and Vegetables

Add tofu, onion, green onion, and chili peppers. Simmer for 5–7 minutes more. Avoid overcooking tofu to keep it tender.

6. Adjust Seasoning

Taste and adjust with salt or soy sauce, depending on the kimchi’s saltiness.

[Tips for Tasty Kimchi Jjigae]

Kimchi Choice: Well-fermented kimchi is key. If it’s not sour enough, add a pinch of sugar or a splash of vinegar.

Broth Options: Substitute anchovy-kelp broth with beef or chicken stock for a richer flavor.

Meat Alternatives: Swap pork for canned tuna or anchovies for a lighter stew. Tuna is great for a less greasy version.

Spice Level: Adjust gochugaru and chili peppers to control heat. Use coarse gochugaru for a cleaner taste.

Finishing Touch: A drizzle of sesame oil at the end enhances aroma.

have a enjoy cook