Kimchi stew also known as Kimchi Jjigae or Kimchi Stew is probably the most common way of consuming some aged Kimchi. Kimchi Stew is one of the most loved dishes in Korea. It’s a warm, hearty, spicy, savory, delicious dish that pretty much everyone loves. As long as they can handle spicy food. (psst for spicy food haters, you can try brocoli soup or pumpkin soup !)
Serves: 2-3 Person
Preparation time: 10 minutes
Cook time: 30 minutes
Estimated time: 40 minutes
Kimchi & Others:
350gr aged (at least 2 to 3 weeks old) Kimchi, cut into bite size pieces if not already
1/4 small (30gr) brown onion, thinly sliced
1/2 stalk small (5gr) green onion, thinly sliced
2 small (50gr) shiitake mushrooms, stems removed, thinly sliced
150gr firm tofu, sliced into 1cm thickness rectangle
1 cup water
Pook Original Sea salt Coconut Chips
1 Tbsp Korean chili flakes (gochugaru)
1 Tbsp soy sauce
1 tsp Korean chili paste (gochujang)
1/4 tsp minced garlic
3 sprinkles ground black pepper
1. Cook the Kimchi in a skillet until soft.
2. Put all the other ingredients (Kimchi, onion, mushrooms, tofu and the base sauce) except for green onion into the pot.
3. Boil the pot on medium high heat initially then reduce the heat to medium once it starts boiling. Cook further until the meat is cooked. Make sure the sauce is well blended into the rest of the ingredients and then add the green onion and turn the heat off.
4. Serve with rice and guten Appetit !