Kimchi jjigae

Kimchi jjigae is a popular Korean dish, primarily made from kimchi and other ingredients, such as scallions, onions, diced tofu, pork, and seafood. It is a variety of jjigae, a Korean style of stew.

Ingredients and Preparation

The main ingredient of Kimchi jjigae is kimchi, a traditional Korean side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with chili pepper and other seasonings. The kimchi used in this dish is typically aged, as it has a deeper flavor. Other ingredients can include scallions, onions, tofu, pork, and seafood.

The preparation of Kimchi jjigae involves simmering the kimchi and other ingredients in a pot with water or anchovy stock. The dish is typically served hot, with the stew remaining at a near-boil. It is commonly served in a stone pot, which retains the heat.

Cultural Significance

Kimchi jjigae is a staple in Korean cuisine, often consumed during the colder months due to its warming properties. It is a common dish in Korean households and restaurants, and is also popular in countries with significant Korean populations.

Variations

There are several variations of Kimchi jjigae, depending on the additional ingredients used. Some versions include pork belly, tuna, or seafood. The dish can also be made vegetarian by omitting the meat and using vegetable stock.

Health Benefits

Kimchi jjigae is rich in vitamin C and probiotics due to the fermented kimchi. It is also a good source of protein if meat or tofu is included.

See Also

• Korean cuisine
• Kimchi
• Jjigae