Deeply Flavored Kimchi Jjim: Slowly Simmered Kimchi Stew
Rich and Flavorful Kimchi Jjim Without Meat: Making the Perfect Aged Kimchi Stew Seasoning (+ Dinner Menu Recommendation)
My husband, who already loves rice, devours two bowls whenever I make this aged kimchi jjim! While it’s delicious with pork, cooking only aged kimchi allows its clean and profound flavors to shine through. Since kimchi needs ample time to simmer and develop its full taste, allow approximately 50 minutes for total cooking time. The recipe itself is not complicated; simply add a simple seasoning mix to the kimchi and let it simmer on the stove. The result is a fantastic main dish that pairs perfectly with rice. For dinner, I served this kimchi jjim alongside semi-cooked smoked pork belly, which my children and husband absolutely adored! It’s a hearty and satisfying dinner recommendation that’s sure to be a hit. Let’s get started on how to make this foolproof kimchi jjim!
Main Ingredients
- 1/2 head of well-fermented kimchi (aged kimchi recommended)
- 1/2 onion
- 1 stalk green onion
- 1-2 Cheongyang chili peppers (optional)
Seasoning Mix
- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp doenjang (fermented soybean paste)
- 2 Tbsp sugar
- 1 Tbsp water
- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp doenjang (fermented soybean paste)
- 2 Tbsp sugar
- 1 Tbsp water
Cooking Instructions
Step 1
First, prepare the vegetables. Thinly slice the onion and cut the green onion into large diagonal pieces. These will add flavor to the stew.
Step 2
Prepare about half a head of well-fermented kimchi. Place the entire half-head of kimchi into a pot. Using aged kimchi will result in a deeper flavor.
Step 3
Now, let’s make the delicious seasoning mix that will define the flavor of your kimchi jjim! In a bowl, combine 1 Tbsp minced garlic, 2 Tbsp gochugaru, 1 Tbsp doenjang, 2 Tbsp sugar, and 1 Tbsp water. Mix well until thoroughly combined.
Step 4
Add 1 liter of water to the pot containing the kimchi. Then, add the prepared vegetables (onion and green onion) and the seasoning mix. Turn the heat to high and bring it to a boil.
Step 5
Once the kimchi jjim begins to bubble vigorously, place the pot lid on askew, slightly ajar. Reduce the heat to medium and let it simmer for about 50 minutes, allowing the flavors of the kimchi to fully meld into the broth.
Step 6
During the simmering process, open the lid occasionally to stir the kimchi gently, ensuring it doesn’t stick to the bottom of the pot. Check the consistency and continue to let it cook until tender, allowing the rich flavor of the aged kimchi to infuse the broth.
Step 7
After 50 minutes, the kimchi jjim should be tender and well-cooked. The kimchi will become translucent, and the broth will have reduced slightly to a desirable consistency. Taste the broth and add a splash of soy sauce if needed for seasoning. If you prefer a spicier kick, add the chopped Cheongyang chili peppers at this stage and simmer for a few more minutes. Your delicious kimchi jjim is now ready!
