Easy Kimchi Stew Recipe (Jjigae) With Pork and Tofu (2024)

FAQs

What is the difference between kimchi jjigae and tofu stew? ›

Kimchi jjigae is a kimchi-based stew served with blocks of firm tofu, and, usually, small pieces of pork, whether pork belly or pork shoulder. On the other hand, soondubu jjigae, or sundubu jjigae, is a soft tofu stew, made by simmering silken tofu, assorted vegetables, and chopped kimchi in a spicy broth.

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. Studies suggest that eating kimchi on a daily basis could help to improve some digestive problems.

In Korea, kimchi jjim made with mackerel is also popular. Because the kimchi is slow braised, this recipe uses less liquid than the amount used for kimchi jjigae (stew). The resulting dish is drier than kimchi stew but with deliciously concentrated flavors!

Thicker and saltier than soup, jjigae contains more solid ingredients than guk. The ratio of liquid to solid ingredients is around 4:6. Unlike guk, the key component of jjigae is the solid ingredients such as vegetables, tofu, fish or meat. It is common practice for families to share a pot of jjigae.

The stew is typically paired with a bowl of hot sticky rice. To eat, take a spoon of the broth, along with a piece of kimchi and pork and pour over your rice. Then balance it on your spoon and take a large bite! Kimchi Jjigae is comfort food for virtually all Koreans.

Probiotics, like kimchi, are good for clearing skin and getting rid of acne. This stew is so good and easy to make that we have it just about every other week. Filled with tofu and any vegetable you'd like, it's healthy and flavorful.

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.

Kimchi is high in sodium, with about 500 milligrams per cup. That's more than 20% of all the sodium that you're supposed to get in a day. Too much sodium can raise your risk of high blood pressure. If kimchi isn't prepared or stored properly, it can cause food poisoning, especially in people who are immune compromised.

Though the specific mechanism isn't known, kimchi may help reduce body weight, body fat, and even blood pressure and blood sugar levels.

To get your kimchi started, you'll need a head of cabbage. Green or napa cabbage will work just fine. Thinly slice the cabbage along with some green onions, leeks, and a sweet bell pepper. Toss all of these veggies into a large mixing bowl.

What does jjigae mean in Korean? ›

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

Nutrition Facts per Serving:

Protein: 37 grams. Carbohydrate: 49.5 grams. Saturated Fat: 3.6 grams. Cholesterol: 246 milligrams.

In a video uploaded to his Instagram account, he insists over a still-sizzling bowl of kimchi jjigae that you should never "put rice into the jjigae," as you should be taking a spoonful on its own before chasing it down with anything else.

What is Kimchi Soup Kimchi soup (kimchi guk, 김치국) is a staple Korean soup made with kimchi. The name of kimchi soup can vary based on other ingredients you put in the soup. Today's kimchi soup recipe includes canned tuna, making this soup's name tuna kimchi soup (chamchi …

Kimchi Jjigae is a spicy Korean stew of pork belly, tofu, and Korean fermented napa cabbage simmered in a delicate anchovy broth. My simple version is full of sweet, salty, sour, and spicy flavors.

Long-time fermented kimchi is going to have a sour, rich, and strong taste, which is perfect for making flavorful dishes such as kimchi tofu soup. Fermented kimchi is also loaded with good bacteria, which can help you maintain a healthy digestion.

As mentioned, Cheonggukjang is fermented for only a few days. But Doenjang is fermented for much longer, typically for a month or longer.