Easy and Authentic Kimchi Jjigae in Just 10 Minutes!
cookpad.japan @cookpad_jp
I really love jjigae and I wanted to recreate an authentic one at home while still keeping it easy to make. It's healthy and I can make it soon after getting home from work so I eat it almost everyday. Have it with natto and it'll be 10 times as good!
First fry the kimchi in sesame oil making sure not to burn it. Don't cut the tofu with a knife. Add in the bean sprouts last so that they stay crisp. If you want a denser stew, try adding natto. You'll really be surprised at how rich it will taste. If it gets too spicy, try adding an egg. Recipe by TomHiro
Open in Cookpad AppCooking Instructions
- 1
Add sesame oil to a hot earthenware bowl and fry the kimchi and garlic. Be careful not to burn it!
- 2
Add hot water after you're able to smell the sesame oil and kimchi cooking.
- 3
Add the tofu. Breaking up into smaller pieces by squeezing it with your hand will give it a better flavor.
- 4
Add a heaping tablespoon of Korean miso (or Japanese miso) and gochujang one at a time and then any extra seasonings (☆).
- 5
Boil gently and sample to check the flavor. Proceed to the next step if it's ok. Add Korean red hot pepper to make spicier, or some raw egg to make it milder.
- 6
Finally, add bean sprouts and quickly bring to a boil.
- 7
Bon Appetit!
- 8
It goes great with beer.
- 9
Here's what I made on November 9, 2010: using pork, king oyster mushroom, scallions, tofu, egg, and natto (fermented soy beans).
- 10
The strong sour taste of the kimchi matches well with the earthenware bowls. I highly recommend using proper Korean-style kimchi as opposed to other kinds.
- 11
Here's what I made on Feb 23, 2011: with tofu, bean sprouts, kimchi, pork, and egg. I slipped in a little Korean red hot pepper at the end as well.
- 12
This time I added natto to the recipe. Natto jjigae is really good!
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Written by
A collection of the best recipes from the Cookpad Japan community, translated into English!
Read more Similar Recipes
Kimchi Jjigae for One
A Korean celebrity said that the combination of kimchi and tuna is the best, and I've been putting it in ever since.The trick to this recipe is to add the canned tuna to the hot pot. It makes the hot pot super mild and tasty.To finish, soak up the broth with rice or udon noodles. Recipe by meguJJ
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.The star of this dish is the kimchi! By adding the kimchi liquid, you'll get closer to an authentic jjigae!The key is to use dashi stock based of dried sardines (iriko)! This is delicious made with canned tuna or mackerel instead of meat. Recipe by Nokosandon
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 just a little too long when you've got huge earthenware jars full of fresher stuff still waiting to be eaten.And because it's jjigae or stew, you don't want it to be all that soupy. Jjigae is meant to be thin enough to give you the occasional spoonful of intensely flavored and piping hot broth to eat with your rice, but not so soupy that you could drink it.This recipe is easily doubled if you'd like more servings. Just need a bigger pot. ;)
Kimchi Jjigae Stewed Udon
I had some kimchi in my fridge. I like stir-fried udon noodles with kimchi but this time I felt like preparing jjigae-style stewed noodles.Use the kimchi and its pickling brine too. It cooks through easily in residual heat in a clay pot so after covering with a lid, stop heating quickly. You can cook the egg to your liking but I like the eggs to be soft-set. Recipe by Bananazakuro
Korean Cuisine - Kimchi Jjigae with Tarako
You don't need to add any seasonings. Why not try this very flavourful kimchi jjigae with tarako?1. If you cut the tarako into small pieces and simmer, it will fall apart in the soup, so add it as is or cut in half and add to the pot.2. Please try not to stir so much you want to keep the tofu and tarako in tact. Recipe by Gutsugutsudesu
Kimchi Army Stew (Budae Jjigae)
This dish was once considered peasant food because it was made from surplus ingredients during the war such as spam, hot dogs, and canned goods.But now people love eating this as a comfort food for its rich and savory broth! In fact, if you order it at a restaurant, it’ll probably be over $35 after tip and tax. Army Stew is definitely more worth it to make it at home!The ingredients listed below, you can adjust to your taste preference and honestly add anything you like!
Kimchi Hot Pot Sundubu Jjigae Style
Sautéing the red chili pepper and kimchi creates a rich taste! The umami flavor from the fermented krill is exquisite as well!The ingredients may stick to the pot since no oil is used; but, you will add some water later on and then, they will all come out easily. Just remember to cook it over low heat and not to scorch it! Adjust the seasonings according to the amount and taste of kimchi. You could add other vegetables such as bean sprouts. Recipe by kebeibiko
Easy, Spicy, and Tasty Korean-Style Kimchi Soup
A few years ago, Marukome Miso brand had a recipe on their package for "Korean-style kimchi soup"It was really tasty, and became our family's staple dish. I changed it little by little to suit our family's taste.It's spicy, so adjust the amount of the gochujang or kimchi. For people who want to make it more spicy, add Korean chili peppers. It's delicious. Recipe by Konfuri-
Addictive! Mild Kimchi Jjiage (Korean-style Stew)
I wanted to make a spicy but tasty kimchi jjiage.The secret to its mildness is… stir-fried onion and Chinese cabbage. Using butter makes the soup very mild (⌒～⌒).Don't overcook the Chinese chives. Recipe by noeruchi
Authentic Kimchi
I learned how to make kimchi from 2 Korean friends. Each version tasted different, so I combined the best of both to come up with my own version.Brine the Chinese cabbage in salt properly beforehand.The ingredients will keep for more than a month in the refrigerator, so even if you don't use them all up in one batch, if you make another batch before the previous one is eaten up you can alway enjoy delicious kimchi.Dice some daikon radish, salt it for a little while, and mix with these ingredients to make ggakdugi pickles. Great for kimchi hot pots! Recipe by takaya. (This recipe uses 2 heads of Chinese cabbage.)
Authentic Easy Kimchi (shellfish-free)
I developed this recipe because of my shellfish allergy. It features subs for the fermented shrimp, and I've found that the flavor tastes very similar to what I ate when I was in South Korea. I will add more pictures when I make it again.
Our Homemade Authentic Kimchi
I searched for recipes online with the purpose of prepping kimchi with the simplest ingredients possible. I went through lots of trial and error over the years by adjusting the quantity of the ingredients.Make sure to squeeze out any excess liquid from the cabbage after fermenting.When making the yangnyeom sauce, add in the A) ingredients only after having mixed well and rested for 30 minutes. This rest time is crucial in making the taste come together.Check its taste (spiciness, etc.) as you go. Recipe by dormouse62
Delicious Kimchi Hot Pot For One
I wanted to enjoy the kimchi's flavor so I came up with this recipe.Similar hints to Steps 4-5 were written in a food lover's book, so I took that into consideration and wrote in my own adaptation here.Proper sauteing (Steps 4-5) is the magic to making it even more delicious!Before adding the kimchi to the pot, heating it in the frying pan releases extra flavor.It's even more delicious if you oysters, crab legs, or canned crab!I use a small enough pot for one person. After lowering the heat, wait just awhile and then enjoy it while it's hot. For 1 serving. Recipe by harapecoci
Easy Kimchi
I fell in love with kimchi but always in doubt whether it's halal or not. Found a video by korean cook, maangachi. Her portion is quite big, so i had reduced the measurement coz i just do it for 1 cabbage only
Công thức kimchi đơn giản của mình
Mình cực kì thích kimchi, mình có thể ăn kèm kimchi trong mỗi bữa ăn luôn ấy. Kimchi mua ở ngoài lại rất đắt, chi phí để làm kimchi tại nhà cũng không quá đắt nên nếu chịu khó làm một buổi là có thể dùng gần cả tháng ấy. Mình làm kimchi cũng nhiều lần rồi nhưng đây là công thức mà mình hay dùng nhất!Thời gian ngâm cải thảo với nước muối mình tính cả vào thời gian nấu luôn nhé!Cả nhà chuẩn bị hộp to có nắp đậy kín để đựng kimchi nhé, để tránh kimchi quá chua, mỗi tuần mình mở hộp để lấy ra một phần để dùng. Tránh mở hộp thường xuyên.Tuỳ vào nhiệt độ mà kimchi sẽ lên men nhanh hay chậm nên mình có thể gia giảm lượng bột gạo sao cho phù hợp nhé mọi người. Nhiều bột gạo quá sẽ lên men rất nhanh!
Easy Kimchi Soup
I made this because I had only a bite of kimchi left!Use piping hot water.This is a light soup that cleanses the palate. If you prefer a stronger flavor, add more kimchi.I typically place the mixture in bowls when setting the table, then pour in the hot water when we are ready to eat. Recipe by Team yokin
กิมจิ (โฮมเมด) Homemade Kimchi ทำทานเองแบบง่าย ๆ
มาทำกิมจิไว้ทานกันคะ สไตล์เราแต่แบบฉบับคนเกาหลี(สูตรได้มาจากเพื่อนชาวเกาหลี)😁กิมจิเป็นการถนอมอาหารของชาวเกาหลี นิยมนำมาทานเป็นเครื่องเคียงกับเมนูต่างๆ สูตรนี้อร่อย เพราะเราทำประจำ ทำบ่อยมากๆ และการันตีความอร่อย จากเพื่อนๆที่นำสูตรนี้ไปลองทำกันคะ😁 #ตั้งเป้าเราทำได้ #เป้าหมายทำทานเอง #เป้าหมายกำหนดเอง #เป้าหมายรักสุขภาพ #กินได้สนุกด้วย64
Simple & Tasty Kimchi Fried Rice
This is a recipe that I thought up on a whim.You don't have to chop up the kimchi, you can use it as-is. If you do that then you don't have to add any juice back in afterwards.When you're stir-frying, some of the juices are likely to spit, but if you don't mind that, you can make this dish really quickly and cut the cooking time a little. Recipe by Yuuyuu0221
Simple FAST Kimchi Soup (chigae)
I make this a lot. Cheap and fast! You're welcome to use leftover meats and add green onions.
Super Quick Kimchi & Tofu Simmer in the Microwave
I love kimchi. But my children don't really enjoy eating it, so I made just enough tofu simmer for myself. In the summer I top the kimchi on chilled tofu and eat just eat it like that.I personally like firm tofu better, but you can use silken tofu or fried tofu if you want.Since the tofu and kimchi can be eaten without being cooked, as soon as the meat has cooked, it's done.You can flavor it with as much sesame oil and soy sauce as you want. Recipe by Mo-ri- mama
Kimchi Hot Pot
Hot pot is excellent for cold nights. Kimchi hot pot is my favorite dish, and I wanted to make it with ingredients in my fridge..I learned from a Korean friend that the point of kimchi hot pot is to stir fry the kimchi with sesame oil before adding the soup ingredients. Recipe by meg115
Homemade Kimchi
Kimchi is a Korean dish made from napa cabbage, chili flakes, garlic, ginger, and fish sauce. It’s spicy, tangy, and full of flavor, thanks to the fermentation process. Kimchi is usually served as a side dish but can also be added to other meals. It’s not only tasty but also good for your digestion because of the probiotics it contains. It’s a key part of Korean cuisine and a must-try for anyone who loves bold flavors! Enjoy!
Korean Kimchi
I . LOVE . KIMCHI it’s so basic in the Korean culture and it’s delicious, I made some myself , it takes some time but it’s so worth it .... want kimchi try this out 🥬
Tasty & Spicy Korean Hot Pot - Sundubu Jjigae
I tried tasty sundubu jjigae in Seoul. I tried to recreate it for myself at home and it was quite good. Because you will love its spicy hotness you will make this again.You can use oysters instead of pork or add some mushrooms. The clams are a must though!Use an authentic Korean jigae clay pot ☆Korean red chilli is milder and more fragrant than a Japanese one.Use Chinese chicken stock powder if you can't get Korean beef dashida. You can use konbu stock instead, but bonitostock doesn't work in this dish. Recipe by Mi-kobu-ko
Kimchi Hot Pot For Kimchi Lovers
I love kimchi, and ginger, and garlic too. I wanted to fully enjoy the flavor of kimchi, and got to this recipe.I referred partly to a comic magazine about delicious food to create this.By cooking the pork belly and vegetables together in a frying pan before adding them with the kimchi to the hot pot, the umami in them will be multiplied. Be sure to use pork belly!Use kuzu noodles that are made with real kuzu flour - they have a firmer texture.The top photo shows the hot pot before it's cooked. It looks red, but after cooking, it will turn a dark vermillion. Recipe by harapecoci
Homemade Kimchi
On my first try, it was a fail. But on my second try, it was a success!🥳And it was perfect!😍😋 Try it and add it to your plan😉
Instant Cucumber Kimchi using Versatile Korean Flavoring Mix
I always make cho gochujang, a versatile Korean flavoring mix, in bulk to use with bibim myun (spicy cold noodles). I rubbed salt into vegetables that I had in the refrigerator and combined it with the cho gochugang to make a Korean style instant pickle type dish.It's an "instant" or quick pickle, so you can eat it as soon as it's mixed, but if you let it rest for a while the flavors will permeate the vegetables and it will become even more delicious. As time passes, moisture will come out of the vegetables and the flavors will become milder. If you are going to eat this right after making it though, 2 tablespoons of cho gochujang is very spicy!! So please adjust accordingly. Recipe by kebeibiko
My Family's Superb Kimchi Hot Pot
I like kimchi hot pot, so I experimented and arrived at this version.Add any vegetables you like. Sliced daikon radish and carrot would cook quickly and can be consumed a lot. If you prefer a spicy kick, add gochujang and shichimi togarashi. It is also delicious to add rice cakes and udon noodles. Oysters are a delicious addition. Recipe by Yuuyuu0221
Easy, Spicy and Delicious Ramen Jjigae with Shin Ramen
Even housewives would like a break from cooking weekend lunches. I used instant ramen noodles to cut corners (sorry!) but I've added a lot of vegetables to compensate.Please adjust the flavour with the soup from the package and miso. Those listed ingredients are just a suggestion. Enjoy it with your favourite vegetables and mushrooms. Recipe by Ryokicchin
Ultra-Easy Kimchi Yakisoba Noodles
When I was really into kimchi, I tried it in just about everything.I recommend using a single-use pack of kimchi. You can use all the sauce in the packet for a truly flavorful dish. For 2 servings. Recipe by Michel Yamada
More Recommended Recipes
https://cookpad.wasmer.app/ng/recipes/149506
Comments