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kimchi jjigae

Name: kimchi jjigae
Cuisine: Korean
Ingredients: 2 cups aged kimchi; 200 grams pork belly; 150 grams tofu; 1 medium onion; 3 cloves garlic; 1 tablespoon gochugaru (Korean chili flakes); 1 tablespoon gochujang (Korean chili paste); 3 cups vegetable or anchovy broth; 2 stalks scallions; 1 teaspoon sesame oil

Kimchi jjigae is a popular Korean stew characterized by its spicy and tangy flavor, primarily made with aged kimchi, tofu, and pork or seafood. It is a staple comfort food in Korean households, reflecting the importance of kimchi in Korean cuisine and culture.

10 ingredients

spicysavorytangyumami

Culinary DNA Preview

Korean85%

Chinese15%

Ingredients

aged kimchi
2 cups
pork belly
200 grams
tofu
150 grams
onion
1 medium
garlic
3 cloves
gochugaru (Korean chili flakes)
1 tablespoon
gochujang (Korean chili paste)
1 tablespoon
vegetable or anchovy broth
3 cups
scallions
2 stalks
sesame oil
1 teaspoon

Method

Steps not available

Origin Story

Kimchi jjigae originated as a way to utilize aged kimchi that had fermented extensively, creating a hearty and warming stew popularized during the Joseon Dynasty and continuing to be a vital part of Korean daily meals.

Culinary DNA

Ingredient ancestry breakdown

Korean85%

ingredients+techniques

Chinese15%

ingredient_origin

Techniques

sautéing simmering stewing

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