Description
The ultimate Korean soul food. A robust stew made by boiling highly fermented, sour kimchi with fatty pork and tofu.
Restaurants serving Kimchi Jjigae (Kimchi Stew)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Aged Kimchi(Sour)
- Pork belly
- Tofu
- Scallion
- Minced garlic
Instructions
- Sauté sour kimchi and pork in sesame oil.
- Add water (or rice water) and garlic, boil.
- Add tofu and scallions.
Learn more Spice, substitutes, tips
Key spices
Fermented Kimchi sourness and pork fat
Substitutes at Japanese supermarkets
Soured commercial Kimchi, Pork belly
Pairing
White Rice / Gyeran-jjim
Trivia
[Cooking Hack] Fresh kimchi won't work. The ironclad rule of Korean mothers is to strictly use 'old, highly fermented sour kimchi (Mugeunji)' for deep flavor.
Eating tips & etiquette
[Unique Eating] Served boiling hot in an earthenware pot. Dip spoonfuls of rice into the broth, or pour the stew directly over the rice.
Allergen
Pork, Soy (Tofu), Shrimp (depends on Kimchi)