Kimchi stew, or kimchi jjigae is super comforting - it's warm, hearty, spicy and very flavourful. Despite how complicated it seems with many ingredients, it's actually very easy to make and it doesn't take very long either - so it's a great recipe for those who are a little short on time but still want a filling meal.
Don't confuse kimchi jjigae for kimchi soup though! Kimchi stew is saltier and slightly thicker than kimchi soup, which is why it's definitely more filling on its own as compared to kimchi soup, and doesn't need to be served with rice like how kimchi soup usually is.
To give your kimchi jjigae that extra umami flavour, use clam stock powder!
KIMCHI STEW (KIMCHI JJIGAE 김치찌개)
- 1 cup kimchi
- 1/4 cup kimchi juice
- 1/2 onion, sliced
- 1 boxed kimchi, cut into thick pieces
- Thick pork belly, cut into 1-inch thick pieces
- 1 tbsp Mirin
- 1.5 tbsp Gochujang (Korean chilli paste)
- 1.5 tsp soy sauce
- 2 tsp Gochugaru (Korean red pepper flakes)
- 1 tsp sesame oil
- 1/2 tbsp minced garlic
- 2 tsp sugar
- A pinch of salt
- 1/2 tsp ground black pepper
- 2.5 cups water
- 1/2 tbsp clam stock powder
- Glass noodles, pre-soaked in water till soft
- 1/4 scallion, thinly sliced (optional, for garnish)
- Marinate the pork belly in Mirin and 1/4 tsp of ground black pepper, and set aside.
- In a small bowl, combine the Gochujang, soy sauce, Gochugaru, sesame oil, minced garlic, sugar, salt and the remaining ground black pepper to form a paste. This will form your jjigae base mixture.
- In a medium pot on medium-high heat, add about 1 tsp of sesame oil.
- Add the kimchi into the pot, and stir-fry for about 2-3 minutes.
- Add in the pork belly and onions, and spoon in the jjigae base mixture.
- Pour in the kimchi juice and water, and add the clam stock powder.
- Place the lid on, turn the heat up to high and boil for 7 minutes or until the kimchi and onions soften.
- Add the glass noodles, tofu and scallions if using. Let simmer for a few more minutes, and serve hot.
Of course, do feel free to add in whatever ingredients you like - such as enoki mushrooms, tomatoes, black fungus, or even a fresh egg for that smooth, silky texture to your kimchi stew!
Do give this recipe a try, and if you do, do remember to share it with us on our Instagram! Good luck and have fun with this one!
Get your JIN Kimchi here!