35 minutes is all you’ll want to make this comforting kimchi jjigae. With its salty, savory, and smoky flavors, this basic Korean kimchi stew might be served as a principal with a facet of rice, or as a part of a household model meal. This recipe is meat-free (vegetarian) and might be even be made 100% vegan.
Making an enormous pot of stew is among the best methods to serve dinner as a result of little prepping is concerned. It’s comparatively mess-free because it solely requires a chopping board, a chef’s knife, a big pot, and a ladle, and there may be loads left to get pleasure from as a meal for the following day or two.
It’s additionally a simple approach to eat more healthy, particularly if the stew comprises little to no meat. For this recipe I’ve omitted all meats and am solely utilizing tofu as the primary protein. However be happy so as to add one other protein if you’re in search of a dish that’s extra filling and hearty. Hold studying to search out out how one can alter this recipe to your liking.
What’s Kimchi Jjigae?
Kimchi jjigae is a well-liked Korean stew made with kimchi, tofu, greens, and infrequently pork stomach or pork shoulder. In an effort to infuse the dish with extra concentrated flavors, a extra fermented kimchi (one which has aged for longer) is used to make the stew. The kimchi supplies a pungent, tangy, and spicy taste, whereas the opposite components add depth and richness to the stew.
It’s a comforting dish loved year-round however particularly cherished throughout colder months. Kimchi jjigae is commonly served piping scorching, straight from the pot – often a stone pot – and is usually loved with a bowl of steamed rice.
Kimchi Jjigae Elements
- Kimchi and kimchi juice: Selecting the best kimchi for this dish is crucial for the general style of the dish. I don’t advocate shopping for contemporary kimchi because it tends to have a watered down, virtually candy taste. You will want napa cabbage kimchi that may be very concentrated in taste, which signifies that it had time to ferment and develop pungent and bitter flavors (a few of them are even fizzy). A few of my favourite manufacturers are Pulmuone, Jongga, and Akiyama.
- Onion: A small common onion that’s finely sliced provides just a little sweetness to the stew.
- Garlic: Including a few garlic cloves provides the broth some nuttiness and a pungent style distinctive to garlic.
- Gochugaru: These Korean crimson chili flakes aren’t a lot as spicy as they’re smoky, they usually give the dish a vibrant crimson colour.
- Gochujang: Gochujang is a Korean fermented crimson chili paste that’s spicy, funky, peppery, and just a little candy.
- Soy sauce: A splash of soy sauce is added to convey out the umami and earthiness of kimchi jjigae.
- Tofu: Agency tofu is used as the primary protein for this stew. The agency texture is most well-liked over the silken kind for this dish to stop the tofu from falling aside and getting misplaced within the broth.
- Inexperienced onions: As with most Asian recipes, inexperienced onions are included as a topping to offer the dish a refreshing crunch and just a little sweetness.
How To Make Kimchi Jjigae
- Prep and collect your whole components.
- Fry the kimchi, onion, and garlic with just a little oil, in a pot over medium excessive warmth. That is to take away a few of the water from the kimchi, thus, making the flavors extra concentrated.
- Add the water, kimchi juice, gochugaru, gochujang, and soy sauce to the pot, and convey the soup to a boil.
- Add the tofu and convey the pot to a boil yet another time.
- Decrease the warmth and canopy the pot with a lid. Simmer for quarter-hour.
- Serve the kimchi jjigae topped with chopped inexperienced onions and a facet of rice.
Cooking Ideas
- If you need so as to add one other protein similar to pork, beef, rooster, or shrimp, add it after cooking the kimchi and earlier than pouring the liquid. Cook dinner for a couple of minutes till the protein is cooked by means of, and comply with the recipe the identical method.
- For a extra pungent and salty style, add a splash of fish sauce.
- For a extra filling and distinctive meal, add one serving (about 3 ounces) of contemporary ramen noodles, and 1/2 cup of shredded cheese, similar to mozzarella.
- Vegan. To make this recipe vegan, select a vegan kimchi similar to Choi’s Kimchi Firm. Or, make it from scratch utilizing my vegan kimchi recipe.
Storage
Fridge: Let the kimchi jjigae cool to room temperature. Switch it to an hermetic storage container and refrigerate for as much as 4 days.
Freezer: You possibly can freeze kimchi jjigae but it surely’s greatest to do it with out the tofu as the feel will change and develop into disagreeable. The easiest way to do that is to take out the tofu and let the stew cool all the way down to room temperature. Divide it into particular person servings – I like to make use of to storage luggage however you too can use hermetic storage containers – and freeze for as much as 2 months. Add contemporary tofu when reheating the stew.
Often Requested Questions
It could or might not be. If the stew comprises soy sauce, similar to this one, it won’t be gluten-free. Nevertheless, swapping common soy sauce for tamari sauce or liquid aminos will make it gluten-free. It’s additionally necessary to notice that some kimchi could comprise gluten if it was made utilizing flour, fish sauce, and/or soy sauce. All the time examine the checklist of components earlier than shopping for kimchi you probably have a gluten sensitivity.
Kimchi jjigae is a straightforward tofu stew made with agency tofu and just a little pork. Tofu stew, known as soondubu, is extra delicate and is made utilizing silken tofu and blended seafood. The result’s a tofu stew that’s extra seafood ahead in style, whereas kimchi jjigae is extra salty and bitter.
Kimchi jjigae is each low in fats and energy. Tofu (ensure that it’s natural) is excessive in protein, wealthy in vitamins, and glorious for bone well being. Kimchi is filled with probiotics glorious for intestine well being and to fight irritation. The one draw back to this dish is that it may be excessive in sodium, which isn’t a very good choice for these affected by hypertension or sure coronary heart circumstances.
What To Eat With Kimchi Jjigae
A bowl of heat rice is often served with this basic Korean kimchi stew, together with some banchan (Korean facet dishes), and grilled meats similar to this rooster bulgogi.
Banchan
Subscribe to my publication and obtain the newest recipes and weekly favorites straight to your inbox. Be a part of me on Pinterest, Fb, and Instagram for extra cooking suggestions and adventures!
Did you want this recipe? Are there modifications you made that you simply wish to share? Share your suggestions and suggestions within the feedback part under!
Tofu Kimchi Jjigae
Prep Time: quarter-hour
Cook dinner Time: 20 minutes
Whole Time: 35 minutes
Yield: 4 bowls 1x
Class: Soup
Technique: Boiling
Delicacies: Korean
Weight loss program: Vegetarian
Elements
Models
Scale
Directions
- In a medium pot over medium excessive warmth, add the oil, kimchi, onion, and garlic.
- Stir fry for five to 7 minutes, till the onions and kimchi have softened.
- Add the water, kimchi juice, gochugaru, gochujang and soy sauce.
- Carry the soup to a boil and add the tofu.
- Carry to a boil once more and decrease the warmth to a effervescent simmer. Cowl and cook dinner for quarter-hour.
- Flip the warmth off, add the inexperienced onions, and season with salt, if wanted. Serve scorching with a facet of rice.
Notes
To make this soup extra bitter, add 1 tablespoon of plain rice vinegar.
Diet
- Serving Dimension: 1 serving
- Energy: 125
- Sugar: 2.5g
- Sodium: 485mg
- Fats: 9.1g
- Saturated Fats: 3.6g
- Unsaturated Fats: 3.4g
- Trans Fats: 0g
- Carbohydrates: 7.9g
- Fiber: 3.4g
- Protein: 11.5g
- Ldl cholesterol: 0mg
Different Recipes Utilizing Kimchi