Spicy and Savory! The Ultimate Kimchi Jjigae
Authentic Kimchi Jjigae Recipe Just Like Your Favorite Restaurant
Today, I’m excited to share a secret recipe for a truly delicious kimchi jjigae that’s both spicy and bursting with umami. Learn the secrets behind making kimchi jjigae that rivals your favorite local eatery!
Main Ingredients
- 1/2 head of well-fermented kimchi (generous amount)
- 1/3 cup kimchi brine (adds deep flavor)
- 1/2 block firm tofu (to your preference)
- 1/2 stalk green onion, thinly sliced
- 1 can tuna, drained
For Stir-frying Kimchi
- 1 Tbsp grapeseed oil
- 1/2 Tbsp sugar (to tenderize kimchi and add a touch of sweetness)
- 1 Tbsp gochugaru (red pepper flakes, for color and spice)
- 1 Tbsp grapeseed oil
- 1/2 Tbsp sugar (to tenderize kimchi and add a touch of sweetness)
- 1 Tbsp gochugaru (red pepper flakes, for color and spice)
Cooking Instructions
Step 1
The first step to an even more delicious kimchi jjigae is to prepare and let the ‘stir-fried kimchi’ age beforehand. If you have some spare time, making this ahead will significantly deepen the soup’s flavor.
Step 2
In a pot, add half a head of kimchi chopped into bite-sized pieces. Drizzle with 1 tablespoon of grapeseed oil and stir-fry over medium heat. Instead of kimchi brine, adding 1/3 cup of kkakdugi (radish kimchi) brine adds a wonderful umami flavor without needing extra seasoning. To help the kimchi soften faster and absorb flavors better, add 1/2 tablespoon of sugar. Also, add 1 tablespoon of gochugaru for a beautiful color and a pleasant kick.
Step 3
While stir-frying, make sure the kimchi doesn’t burn by tossing it occasionally. Then, add 1 tablespoon of minced garlic and continue to stir-fry until the garlic becomes fragrant.
Step 4
Once the kimchi is sautéed to a point where it’s not sticking too much, pour in about 1 cup of water or anchovy broth. Reduce the heat to medium-low, cover the pot, and let it simmer gently. This slow simmering allows the kimchi to become tender all the way through, forming the base for a delicious jjigae.
Step 5
It’s important not to add too much liquid at first, as the kimchi will release its own moisture. Let the kimchi simmer gently for about 30 minutes until it’s completely tender. This cooking process is key to the jjigae’s flavor!
Step 6
After thoroughly cooking the kimchi, let it cool slightly. Transfer the stir-fried kimchi to an airtight container and let it age in the refrigerator for at least half a day. This aging process mellows the kimchi’s sourness and deepens its umami, allowing you to make delicious kimchi jjigae without additional seasoning.
Step 7
Now, it’s time to cook the jjigae! Fill a pot with water or anchovy broth about 3/4 full and bring it to a boil. Once the liquid is simmering vigorously, add a generous amount of your pre-aged stir-fried kimchi. Adding pork or tuna at this stage will create an even richer flavor. If using pork, add it when you pour in the water and let it cook through. Today, I’m using cube tuna instead of pork for a milder flavor.
Step 8
Once the kimchi jjigae is bubbling merrily, add the prepared tofu and sliced green onions decoratively on top. Let it simmer for another moment, then turn off the heat and serve. Enjoy a hearty and satisfying meal with a bowl of hot rice!
