Easiest Way to Make Perfect Kimchi Stew

Kimchi Stew. Kimchi Jjigae (김치찌개) also known as Kimchi stew or Kimchi soup is probably the most common way of consuming some aged Kimchi. It is a such a staple food in Korean households that typically Koreans would eat it at least once or twice a week if not more! Kimchi-jjigae 김치찌개 Kimchi stew is one of the most-loved of all the stews in Korean cuisine.

While there are many variations, fatty pork is most favored for kimchi jjigae in Korea. As I always say, kimchi and fatty pork is a match made in heaven. Not surprisingly, pork ribs are common and delicious in kimchi stew. You can cook Kimchi Stew using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Kimchi Stew

1. It's of Napa Kimchi (range from 1/4-1 cup), Chopped.
2. You need of Gochujang Paste (Add more or less for spice.).
3. Prepare of Chicken Broth (Add Salt if Unsalted).
4. Prepare of Water (Ratio can be changed with Chicken Broth).
5. You need of Gochujang Powder (Add more or less for spice.).
6. You need of lbs. Hot Italian Sausage, Seared, then Cube (or Fried Tofu).
7. It's of Mini Seedless Cucumber, Thinly Sliced (Optional).
8. You need of Enoki Mushrooms, Diced (Optional).
9. It's of Beansprouts (Optional).
10. You need of Bamboo Shoots.
11. Prepare of Water Chestnuts.
12. You need of White Rice.

Kimchi stew, or kimchi jigae, is a fiery red stew served in a served in a stone pot. Use store-bought broth, add tofu and a protein to make this at home! Kimchi stew (kimchi jjigae or kimchichigae) combines kimchi with other ingredients such as beef, onions, garlic, and tofu. It is meant to be eaten slowly, and it's served bubbling hot.

Kimchi Stew step by step

1. Start your 1 Cup of White rice and then prepare all your ingredients..
2. Heat up your water and broth in one pot, and start up a pan to sear your sausage. Prioritize your sausage. Brown both sides and then let it rest, it doesn't need to be cooked through since we'll be boiling it in the stew next..
3. I normally use the sliced cucumbers here as the pan is cooling off to absorb some of the flavors, then add then into the stew in the next step..
4. When the pot is hot, add in your Gochujang paste and chopped kimchi. Mix, then let it rise to a boil. Once Boiling, add in your sausage (chopped, letting it rest should've made it nearly done.), then all your other ingredients..
5. I let my stew boil till my rice is done, so you might need to prep sooner or later based on its average cook time. My stew is usually boiling/simmering for about 15-20 minutes..
6. Depending on the flavors you might want present, you might want to hold some ingredients till the last five minutes to preserve more of their taste..

Kimchi Stew is one of the most loved dishes in Korea. Even when you don't have much appetite, this is sure to fix it. You'll have no problem finishing a big bowl of rice with Kimchi Stew! As long as you have nicely fermented Kimchi, you can't go wrong with this one. It's bubbling, hot kimchi stew with tuna (called chamchi-kimchi-jjigae in Korean, 참치김치찌개), so easy to make, satisfying, and delicious.