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!