Kimchi Jjigae was one of the first soups/stews I was ever introduced to. Even before I arrived in Korea. I organised two of my best friends to join me on a little Korean adventure to a Korean restaurant in Johannesburg to sample the cuisine. My friends were just as intrigued as I was so we ended up ordering some Bibimbap, Kimchi Jjigae and Chicken Fried Rice.
The Kimchi Jjigae arrived in this gorgeous bubbling black pot bursting with aroma. I could feel my nose hairs singe as the chilli wafted across the table. I didn’t expect it at all. My friend Nick did his best to finish it and he even likes spicy food. I took one spoonful and my head almost exploded. It was such an intense sour spicy fishy combination. I couldn’t handle it so I continued ravaging through my Bibimbap.
Nick and his Kimchi Jjigae
After I had arrived in Korea I was introduced once again to the spicy pot of hell. This time however I managed to handle the heat and after a few months my taste buds started changing and I could handle the spiciness like never before. Add more Hot pepper Flakes please!!
Once I started teaching myself how to make Korean food I just knew that this Jjigae had to be on the menu. So here it is. It was also made with my fresh homemade kimchi.
Ingredients
100g Sliced Pork (Pork Belly)
1 cup Homemade Kimchi
1/4 cup Kimchi juice (from same container)
2 Tbs Hot Pepper Flakes (depending on how spicy u want it)
1 Tbs Gochujang (Korea Red Pepper Paste)
1/2 Onion (chopped)
2 Spring Onions
1/2 Square of Tofu
1 Tbs Sesame Oil
2 Cups Water
1. Fry Kimchi, Onions and Pork in a pot with some oil. Add Kimchi Juice and cook for 2 minutes.
2. Add Hot Pepper Paste and Hot Pepper Flakes and mix together then add water.
3. Boil covered for 10 minutes and then turn down to a light simmer for 20 minutes.
4. Chop the Tofu into small squares, add to the soup and boil it for 5 minutes.
5. Add a drizzle of Sesame Oil and serve.
It’s traditional in Korea to have your Jjigae with a steaming bowl of rice and I definitely recommend it. It also helps cut through the sting of the chilli. You can also omit the pork for a vegetarian option and some people even add tuna.
Homemade Kimchi Jjigae with Homemade Kimchi
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