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Writer's picturejarudublin

Kimchi stew


Kimchi Stew Recipe (Kimchi Jjigae) 김치찌개


Ingredients

  • 1 cup of well-fermented kimchi, chopped (and a bit of the juice if you’ve got it)

  • 200g of pork belly, beef, or tofu (cut into bite-sized pieces)

  • 1 small onion, thinly sliced

  • 2 spring onions, chopped (save some for garnish)

  • 3 cloves of garlic, minced

  • 1 tablespoon of gochugaru (Korean chilli flakes, optional for heat)

  • 1 tablespoon of gochujang (Korean chilli paste)

  • 1 tablespoon of soy sauce

  • 1 teaspoon of sugar

  • 2-3 cups of water or stock (chicken, beef, or vegetable stock work well)

  • 1 block of tofu (firm or silken, cut into chunks)

  • A handful of mushrooms (shiitake, enoki, or button mushrooms work well, optional)

  • Sesame oil (optional, for serving)

  • A small handful of sesame seeds (optional, for garnish)

Instructions

  1. Prep the Ingredients

    • Chop the kimchi, meat (or tofu), and vegetables, and set them aside.

    • Mince the garlic and slice the spring onions.

  2. Sauté the Aromatics and Kimchi

    • In a medium-sized pot, heat a splash of oil over medium heat.

    • Add the minced garlic, sliced onion, and gochugaru. Stir and cook for about 1-2 minutes until fragrant.

    • Toss in the kimchi and cook for another 2-3 minutes, letting it soften and release its flavour.

  3. Add the Meat or Tofu

    • If you’re using pork or beef, add it now and cook until it’s browned on the edges.

    • If you’re using tofu, wait and add it later to keep it from breaking apart.

  4. Simmer the Stew

    • Pour in the water or stock until everything is just covered.

    • Stir in the gochujang, soy sauce, and sugar. Bring the pot to a boil.

    • Once boiling, reduce the heat to a simmer and let it cook for about 15-20 minutes.

  5. Add the Rest

    • Add the tofu chunks and mushrooms (if using) to the pot. Let it simmer for another 5-10 minutes until everything is heated through.

  6. Taste and Adjust

    • Taste the stew and adjust the seasoning with more soy sauce, gochujang, or sugar as needed.

  7. Serve

    • Ladle the stew into bowls and garnish with spring onions and sesame seeds.

    • Drizzle a bit of sesame oil on top if you like. Serve hot with a bowl of steamed rice on the side.

Tips

  • Use well-fermented kimchi for the best flavour—it’s the heart of the dish.

  • Pork belly is traditional, but any protein or tofu will do the job nicely.

  • Leftover stew is even tastier the next day, as the flavours deepen over time.

  • It’s perfect for warming up on a chilly Irish evening!

Enjoy!

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