How to Cook Yummy Easy Kimchi Jjigae (김치 찌개 - Kimchi Stew) for Two

Easy Kimchi Jjigae (김치 찌개 - Kimchi Stew) for Two. Great recipe for Easy Kimchi Jjigae (김치 찌개 - Kimchi Stew) for Two. To make kimchi jjigae (TCHEEgeh), you really should use ripe (as in sour) kimchi. You could make it with the fresh stuff, but that's not what this dish was invented for, which was to get rid of the kimchi that's been fermenting.

It's a go-to stew in Korean homes. Growing up in Korea, we had a lot of meals just with kimchi jjigae and a bowl of rice. I don't remember ever getting tired of it. You can have Easy Kimchi Jjigae (김치 찌개 - Kimchi Stew) for Two using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Easy Kimchi Jjigae (김치 찌개 - Kimchi Stew) for Two

1. It's 2 cups of ripe kimchi.
2. Prepare 1.5 cups of sliced pork shoulder (but you can use other protein).
3. You need half of an onion, sliced into roughly 1/4" thick pieces.
4. It's 1 of serrano, sliced.
5. You need 1 of garlic clove, sliced.
6. It's 5 of dried anchovies or shrimp (You can sub a teaspoon of fish sauce or omit this component altogether if you don't have either.).
7. Prepare 1 teaspoon of sugar.
8. Prepare 1.5 cups of water.
9. You need of If you're going to eat this with steamed rice, best to get the rice started before you start on the jjigae.

Jump to Recipe for Kimchi Jjigae (김치 찌개) - Kimchi Stew. Kimchi Stew (김치 찌개 - kimchi jjigae) is an easy way to make a weekday meal. When there isn't much time and you still want to have a good sit-down dinner, this is the ticket! Many Korean households serve every meal with a soup or stew, and my mom isn't an exception.

Easy Kimchi Jjigae (김치 찌개 - Kimchi Stew) for Two step by step

1. Put all ingredients in a small pot (if you don't have the little earthenware pot like I used, you can use a medium saucepan)..
2. Turn the heat to medium high until it's actively boiling, uncovered, for a couple of minutes. At that point, give a few gentle stirs to evenly distribute all the ingredients..
3. Turn the heat down to medium, put lid askew, and let it continue simmering for another 20 to 25 minutes, until the kimchi is soft and tender..
4. Depending on how much salt is in your kimchi and how the salt concentrated during cooking, you might want to adjust the seasoning about 5 minutes before it's done, adding salt in pinches, or fish sauce in dashes, to taste. Or, if too salty, adding just a little bit of water to dilute..
5. Enjoy with steamed rice. :).

It's bubbling, hot kimchi stew with tuna (called chamchi-kimchi-jjigae in Korean, 참치김치찌개), so easy to make, satisfying, and delicious. Mouth-watering, spicy, savory, hearty, red-hot, kimchi stew or kimchi jjigae (김치 찌개) that will warm your soul and your tummy, especially when it pairs with a bowl of steam rice. It is the perfect dish to make and eat to fight the cold weather. When making this Kimchi soup, I like adding Spam to the stew to enhance the flavor even more. The ultra comforting Korean stew - Kimchi Jjigae recipe!