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. ;)

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

I love to eat Korean food and because of this pandemic, I'm forced bring my cravings to me.

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

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

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

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!

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

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

My slightly lighter take on Dwenjang Jjigae, which is a pungent Korean stew made with dwenjang (basically Korean style miso). (Note that stew in Korean cuisine isn't that super thick, stand a fork up in it type of texture, but something in between a soup and stew. My recipe is much closer to soup.)If you don't have dwenjang, you can totally use Japanese style miso. The flavor and aroma are less pungent, but the result will still be delicious.Just put the ingredients in a pot, bring 'em to a boil, and then let them simmer, and that's it.We usually enjoy this with a bowl of steamed rice.

Learn how to make the popular Korean hot pot dish – Budae Jjigae (Korean Army Stew or Army base stew) the easiest way! It is loaded with Kimchi, spam, sausages, ramen noodles and more!

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