() or kimchi stew

Preparation and serving

Kimchi's flavor as an ingredient becomes stronger and more complex as it ages. As a result, kimchi-jjigae is often cooked using older, more fermented, and "riper" kimchi, which has a much more pronounced flavor and contains higher amounts of probiotics. (Living bacteria in fresh, uncooked kimchi will not survive the cooking process.) As kimchi is the core ingredient in kimchi-jjigae, other ingredients are dependent on personal preference.

Sliced kimchi is put into a pot with the meat of choice and other typical ingredients, such as tofu, sliced spring onions, and garlic. They are stewed in water or anchovy () stock. The stew is seasoned with fermented bean paste () or fermented red pepper paste ().

  • Kkongchi kimchi-jjigae () is made with Pacific saury.
  • Budae-jjigae () is made by stewing kimchi with various ingredients not native to Korean cuisine, including Spam, hot dogs, and American cheese slices. means "army base" in Korean; it originated during the Korean War, when South Koreans used ingredients procured from the US military.
  • Vegan kimchi-jjigae (비건 김치찌개) is a plant based version of the stew; using ingredients such as kimchi, tofu, mushrooms, and vegetables. As it is a common cuisine it is a great cold weather comfort food.

See also

  • List of stews

References

  • Kimchi Jjigae (Stew) – Recipe at the official Seoul City tourism website (archived)