Stewed Kimchi Kimchi Jji Ge Recipes

STEWED KIMCHI (KIMCHI JJI GE)

Kim chi jji ge is The most popular stew in Korea. There are almost as many variations as there are cooks. You can add beef, tofu, canned tuna, vegetables such as squash, onion, carrot, etc... be creative! I found this recipe on the Korean Kitchen website and have served it to our Korean homestay student, and her friends, on several occasions. They have all said it is as good as what their mothers make.

Provided by J. Ko

Categories Soy/Tofu

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Stewed Kimchi (Kimchi Jji Ge) image

Steps:

Spray a medium size pot with non-stick spray and set over medium-high heat.
Add pork and saute for a minute or so.
Add Korean red pepper powder (kochugaru) and cook until meat becomes white.
Add the water and kimchi. Bring to a boil, then reduce heat to a simmer. Add soy sauce, Korean red pepper powder (kochujang), and garlic.
Cook for 20-30 minutes.
Add chilies, green onions, salt and pepper.
Cook for another minute.
Serve with rice.

Nutrition Facts : Calories 285.3, Fat 13.1, SaturatedFat 4.2, Cholesterol 97.5, Sodium 160.8, Carbohydrate 3.1, Fiber 0.4, Sugar 0.7, Protein 37.5

Ingredients

1 lb pork, thinly sliced (I usually use boneless pork loin chops, but do not trim the fat)
2 tablespoons korean red pepper paste (kochujang)
3 cups water
1 cup kim chee
1 teaspoon soy sauce
1 tablespoon korean red pepper powder (kochugaru)
2 tablespoons garlic, minced
2 green onions, sliced on the bias
1/2 lb tofu (medium or firm)
2 hot green chili peppers, chopped (optional)
salt, to taste
pepper, to taste

KIMCHI JJIGAE (KIMCHI SOUP)

In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes. Kimchi soup, called jjigae, is a satisfying example. The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour. Aged kimchi, which is more intensely sour, is the preferred type to use. Surprisingly mellow, the soup is neither too spicy nor too salty. This version incorporates butter, an addition inspired by a recipe from Lauryn Chun, the founder of Mother-in-Law's Kimchi and the author of "The Kimchi Cookbook."

Provided by David Tanis

Categories dinner, lunch, soups and stews, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 15

Kimchi Jjigae (Kimchi Soup) image

Steps:

Put pork belly in a bowl. Add garlic, ginger, soy sauce, sesame oil and fish sauce. Toss well to coat and let marinate for 10 minutes.
Set a heavy-bottomed soup pot over medium heat. Melt butter, then add pork belly mixture and let it cook gently for 5 minutes. Add onion and cook, stirring, until softened, about 5 minutes. Turn heat to medium high and add kimchi, gochujang and gochugaru. Let mixture simmer for 2 minutes.
Add kimchi juice and water (or broth, if using) and bring to a boil. Reduce heat to a brisk simmer and cook for 20 minutes. Taste broth and adjust seasoning.
Just before serving, add tofu and stir gently to combine. When tofu is heated through, ladle into bowls and garnish with scallions.

Nutrition Facts : @context http, Calories 385, UnsaturatedFat 20 grams, Carbohydrate 8 grams, Fat 35 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 707 milligrams, Sugar 2 grams, TransFat 0 grams

Ingredients

1 pound fresh pork belly, cut in 1/2-inch pieces
4 garlic cloves, minced
1 tablespoon grated ginger
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon fish sauce
2 tablespoons unsalted butter
1 medium onion, chopped
2 cups kimchi, aged if possible, squeezed dry and chopped
3 tablespoons Korean red pepper paste (gochujang)
1 tablespoon Korean red pepper flakes (gochugaru)
1 cup kimchi juice
8 cups water (for a richer soup, use chicken, pork or beef broth)
8 ounces soft or silken tofu, cut in large cubes
8 scallions or Korean chives, chopped, for garnish

BAEK KIMCHI JJIGAE (WHITE KIMCHI STEW)

This burbling kimchi jjigae is an everyday comfort, with its deep savoriness and gingery bite. In this variation using baek kimchi (white kimchi), the same warmth of other jjigaes is evoked even without red chiles, and lets you taste the cabbage more fully, especially once it's cooked down to a tenderness that's almost spoonable. A hunk of braised pork is always a good idea, especially when braised in the salty, savory and gingery aromas of fermented napa cabbage kimchi. In this stew, the kimchi does most of the heavy lifting, but depending on how flavorful your batch is, you can season to taste at the end with additional fish sauce. Don't skip the white rice; it's the soft, familiar foil against the zingy stew.

Provided by Eric Kim

Categories dinner, meat, soups and stews, main course

Time 3h

Yield 4 servings

Number Of Ingredients 9

Baek Kimchi Jjigae (White Kimchi Stew) image

Steps:

In a large pot or Dutch oven, combine the pork, ginger and 3 cups of cold water. Season with salt. Bring to a boil over high, then reduce the heat to a simmer, cover and cook until the pork is tender and almost falling apart, about 2 hours. You should have about 2 cups of pork broth in the pot; add more water if you don't.
Stir in the kimchi, onion and garlic and continue simmering until the kimchi is very tender and the pork is absolutely falling apart, about 1 more hour. Taste the broth for seasoning, adding fish sauce as desired; otherwise season with more salt.
Right before serving, garnish the top of the stew with the scallions, break the meat up and serve with the rice.

Ingredients

1 pound boneless pork shoulder
1 (3-inch) piece fresh ginger, scrubbed and thickly sliced lengthwise
Salt
2 packed cups coarsely chopped ripe white kimchi (about 1 pound), plus any accumulated juices
1 medium yellow onion, halved and thinly sliced
4 garlic cloves, crushed and coarsely chopped
Fish sauce, to taste (optional)
2 scallions, thinly sliced at an angle
Cooked white rice, for serving

KIMCHI STEW (KIMCHI JJIGAE) RECIPE BY TASTY

Can't get enough of BTS? Try one of Jimin's favorite foods: kimchi jjigae! Kimchi has been known to have many nutritional benefits and the spicy, tangy, savory flavors (the longer the kimchi is aged, the better!) will warm your soul on any day. If you're short on time, you can substitute chicken broth for the anchovy and kelp broth.

Provided by Jasmine Pak

Categories Lunch

Time 1h

Yield 2 servings

Number Of Ingredients 16

Kimchi Stew (Kimchi Jjigae) Recipe by Tasty image

Steps:

Make the anchovy and kelp broth: In a medium pot, combine the water, dried anchovies, and kelp. Bring to a low boil, then reduce the heat to medium low, cover, and simmer for 25 minutes. Strain the broth and discard the solids. Set the broth aside until ready to use.
Make the kimchi jjigae: Heat the vegetable oil in a medium pot over high heat. Add the onion, garlic, and pork belly and cook until the onions soften and the pork is lightly browned, about 5 minutes.
Add the drained, chopped kimchi and cook for 2-3 minutes, until slightly darkened.
Add the Korean chile flakes, sugar, salt, reserved kimchi juice, and anchovy and kelp broth and stir well to combine.
Lay the tofu and mushrooms on top of the soup and gently stir to submerge in the broth (do not break up the tofu). Cover the pot, reduce the heat to low, and simmer for 30 minutes. Remove the pot from the heat and season the soup with more salt to taste.
Ladle the soup into bowls and top with the green onion and sesame oil. Serve with white rice, if desired.
Enjoy!

Nutrition Facts : Calories 494 calories, Carbohydrate 29 grams, Fat 34 grams, Fiber 11 grams, Protein 24 grams, Sugar 10 grams

Ingredients

2 cups water
4 dried anchovies
1 dried kelp
1 teaspoon vegetable oil
¼ medium white onion, thinly sliced
4 cloves garlic, thinly sliced
3 oz pork belly, cut into 1 (2.54 cm)
¾ cup kimchi, drained and chopped into bite-sized pieces, juices reserved
1 teaspoon korean chile flakes, gochugaru
½ teaspoon sugar
sea salt, to taste
8 oz firm tofu, cut into 1/2 in (1.2 cm)
2 shiitake mushrooms, stems removed, thinly sliced
1 green onion, chopped
½ teaspoon sesame oil
white rice, steamed, for serving (optional)

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Stewed Kimchi Kimchi Jji Ge Recipes

STEWED KIMCHI (KIMCHI JJI GE)

KIMCHI JJIGAE (KIMCHI SOUP)

BAEK KIMCHI JJIGAE (WHITE KIMCHI STEW)

KIMCHI STEW (KIMCHI JJIGAE) RECIPE BY TASTY

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