Kimchi Stew (Kimchi Jigae Recipe) (2024)

FAQs

What is the difference between kimchi and kimchi jjigae? ›

As a result, kimchi-jjigae is often cooked using older, more fermented, and "riper" kimchi, which has a much more pronounced flavor and contains higher amounts of probiotics. (Living bacteria in fresh, uncooked kimchi will not survive the cooking process.)

Kimchi can be found in almost every Korean household. It is possible to buy kimchi jars in most supermarkets and online sites. Kimchi offers multiple health benefits and maintains the overall health of the body. It is often recommended to include kimchi in your daily diet.

The main ingredients include well-fermented kimchi, tender pork, anchovy stock, and tofu. It's a popular choice for family meals and gatherings, and its preparation can vary from region to region or even from one household to another. The stew is often served piping hot and is enjoyed with a bowl of rice.

Kimchi has an excellent nutritional profile. The dish is low in calories but packed with nutrients like iron, folate, and vitamins B6 and K.

I make this dish all the time- it's super simple to prepare and hearty and delicious. You can eat it as is or add white rice to it. For a change of pace try brown or wild rice, or even quinoa! Kimchi-jjigae is a Korean staple and very popular in Japan as well.

Kimchi spoilage and over-fermentation

It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.

It can also be added to Western dishes like sandwiches, vegetable dishes, and pasta. Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria. If you eat them regularly, the probiotics in fermented foods can be beneficial to your gut microbiome.

Kimchi is a healthy food because it provides beneficial bacteria. It helps balance your gastrointestinal tract by providing probiotics, cleansing digestive routes, and helping with digestion. The high-fibre content in kimchi also helps to detoxify the body.

The vinegar acts as an instant fermenter and will make it taste a LOT better. Don't skip this step, trust me :) Also, the chili flakes and paste should be the true Korean variety; the Chinese, Thai or regular cayenne pepper will not work.

Lack of Fermentation

Freshly made Kimchi usually have a slight bitter aftertaste when compared to fermented packed ones sold in Supermarkets. This is because JIN Kimchi is made fresh daily and it's so fresh it has not had enough time to ferment.

How long does kimchi jjigae last in the fridge? ›

Kimchi Jjigae will hold well in the fridge for three to four days. You can also freeze it but do so without the tofu as its texture will change when frozen. You can add fresh tofu when reheating the stew in a pot on the stovetop over medium heat.

Delicious pork fat is infused into the spicy broth, and kimchi absorbs all the rich flavors from simmering with meat for a while. Since it's kimchi stew, it's less brothy and slightly thick, and the flavors are more concentrated than a typical soup.

Below we can see how our organs speak to us through cravings. Heart – The heart craves bitter flavors, such as coffee, cabbage, or cocoa. Liver – Your liver loves all things sour, like pickles, vinegar, and sauerkraut. Lungs – If you crave spicy food like hot peppers or kimchi, your lungs are reaching out.

Jjigae (Korean: 찌개, Korean pronunciation: [tɕ͈iɡɛ]) are Korean stews.

Korean kimchi is made with Chinese cabbage, red pepper, garlic, salted fish and ginger, and then stored in clay containers to ferment for at least four weeks. (Korea Food Research Institute) However, Japanese kimchi is made with Chinese cabbage and artificial flavor, skipping the fermentation process.

In Korean cooking, kimchi is eaten as a side dish or used as an ingredient in everything from rice and noodle dishes to dumplings and stews. It can also be added to Western dishes like sandwiches, vegetable dishes, and pasta. Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria.