Red Hot! Kimchi Jjigae. Kimchi jjigae is Korean home cooking. I wanted to enjoy this quintessential Korean dish easily at home, so I tried recreating it using my tastebuds as a guide! This is one of my basic go-to Korean recipes.

Learn the secrets for the best Kimchi Jjigae with this recipe. Kimchi Soup or Kimchi Stew, but it all refers to the same bubbling, red hot cauldron of soul satisfying soup made with kimchi, pork and tofu. Slice the garlic, and julienne the ginger. You can have Red Hot! Kimchi Jjigae using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of Red Hot! Kimchi Jjigae

It's 100 of to 150 grams Kimchi (as old and sour as possible).
It's 1 of Kimchi liquid.
It's 1 dash of Pork (or canned tuna).
It's 1/2 of sachet Dashi stock granules (dried sardine based).
You need 1 tsp of Sesame oil.
It's of Vegetables.
Prepare 1 of Japanese leek.
You need 1 of Ginger.
Prepare 1 clove of Garlic.
It's 1 dash of Enoki mushrooms.
Prepare 1 dash of Chinese chives.

Cut the vegetables and meat into easy-to-eat pieces. Put the kimchi, vegetables and meat into the ddukbaegi (earthenware pot). Add the dried sardine-based dashi stock. 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.

Red Hot! Kimchi Jjigae step by step

Slice the garlic, and julienne the ginger. Cut the vegetables and meat into easy-to-eat pieces..
Put the kimchi, vegetables and meat into the ddukbaegi (earthenware pot). Add water and start heating (the amount of water should be 3 to 4 times the amount of kimchi.).
Add the dried sardine-based dashi stock just before the contents of the ddukbaegi (earthenware pot) come to a boil!.
Add the kimchi liquid! This is to add richness and depth to the flavors of the soup..
Put the Chinese chives on top and simmer well! At the very least, simmer it until the vegetables and meat are cooked through!.
The earthenware pot conducts heat well, so if the liquid evaporates too much add some water. Taste, and adjust the spiciness to your liking!.
When it's as spicy as you want it to be, drizzle in some sesame oil to finish! This is delicious with canned tuna instead of meat!.

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. With an angry red color, the stew looks aggressive and intimidating! However, the broth is surprisingly mellow, neither too spicy nor too salty. The stew is typically paired with a bowl of hot sticky rice.