Prep Time: 15 minutes Cook Time: 30 minutes
Recipe Adapted From: Koreanbapsang.com Serves: 4
Kimchi-jjigae or kimchi stew is a jjigae, or stew-like Korean dish, made with kimchi and other ingredients, such as pork, scallions, onions, and diced tofu. It is one of the most common stews in Korean cuisine. This recipe uses tofu, but pork belly or beef short ribs make great substitutions.
This recipe was featured in our December 2023 Kitchen Intuition Cooking Workshop. Feel free to watch the video at the bottom of the page and cook alongside us! Attached also, is a video we made about how to make your own kimchi!
Ingredients:
- 1 napa cabbage
- 1 cup white rice
- 2-3 scallions
- 1 inch knob ginger
- 2 cups kimchi
- 1 block tofu
- 1-3 tsp red chili pepper
- 1 tsp minced garlic
- 1 TBSP soy sauce
- 1 TBSP cooking oil
- 1 tsp sesame oil, more to taste
- 2 – 2.5 cups chicken or vegetable broth
- salt and pepper
Directions:
- Roughly chop ½ napa cabbage (4 packed cups worth)
- Mince 1 tbsp of garlic
- Peel and mince a 1 inch knob of ginger
- Thinly slice 2-3 scallions
- Slice the tofu (each about 1/2-inch thick)
- Drain kimchi from brine (preserve the brine!
- Cook white rice: (20-25 minutes), ratio: 1 cup rice : 2 cups water
- Heat a medium to large pot with 2 tablespoons of seed oil.
- Add shredded napa cabbage and ginger to pot + 1 tsp sesame oil and 1 tsp dumpling sauce. Stir fry until soft (3-4 minutes)
- Add kimchi, red pepper and garlic and cook over medium high heat (5-7 minutes)
- Add the kimchi juice and 2 – 2.5 cups of broth. Bring it to a boil, and continue cooking for 5 minutes. Then cover and reduce the heat to medium for about 15 minutes.
- Drop the tofu and scallions in. Season with salt (or soy sauce) and pepper to taste. Boil until the tofu is cooked through, about 5 minutes. Serve while bubbling over from the heat over a scoop of rice.