김치찌개 | Kimchi Stew

A Kimchi Stew with a lot of ingredients that make it an easy week-long meal. (The ingredients are for 2 servings, but normally come in larger amounts that will last more days.)Inspiration from Hyosun at Korean Bapsang

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. ;)

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!

Mình thích món này ăn với cơm trắng hoặc bún, mì gói trong ngày mưa :)

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

One of my favorite dishes from childhood.Serve it over or with steamed rice and finish if you'd like with a little drizzle of toasted sesame oil.As with any good stir fry, super high heat and small quantities cooked quickly produce the best results.

I wanted to expand my kimchi recipe repertoire, so I made this using leftover ingredients.Using well-fermented sour kimchi is best.After turning off the heat, let it si so that daikon radish soaks up the flavor.Add chili peppers and garlic if you like. Recipe by Rami-1202

I have Korean “ibuddy” and we share our cuisines. This is his family recipe and I’m happy that I could to cook and eat it together with my wife. It’s really good tastes with rice. Rice here is for balance of strong tastes of kimchi ✌🏼🔥 #kimchi #vegan

My mother long ago worked for several years in Seoul and had introduced me to this tofu stew. It's a simple dish as far as that goes. The normal soup base is supposed to be what they call myeolchi dashima yuksu (멸치다시마육수), a kelp and anchovy broth. I have substituted Japanese kombu dashi with no trouble, even used katsuobushi dashi at times. Seafood of various types, such as clams and shrimp is usually mixed in, and I've even seen pork slices added. 🇰🇷🫕🍄🐚🦑

Fermented food, such as kimchi, is known to promote healthy gut and aids in digestion especially for those who are on keto/low carb diet. Hence, this kimchi chicken recipe does just that and it is tasty and easy to make in the air fryer!

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

This recipe is for homemade Korean Kimchi. Kimchi is a traditional Korean side dish made from salted and fermented vegetables such as napa cabbage seasoned with gochugaru or Korean chili powder, spring onions, garlic, fish sauce, and more. It is a staple in Korean cuisine and has been well-received by many nationalities.Recipe by: HomebasedChefVideo: youtu.be/Rd2GwCmkQeg

Either this Cheonggukjang (Natto stew) is not made in Korean restaurants in Japan or people keep their distance because of the smell. When I lived in Thailand, I often enjoyed this in Korean Town, so I recreated the flavor! If you like natto, this is a flavor that you can't resist.The point to making a delicious Korean stew is to place the garlic and sesame oil into the pot before turning on the heat. Then add the kimchi (and natto) before pouring in the water. This will deepen the flavor. If you add in some of the green section of the leek, some of the smell will calm down. For 2 servings. Recipe by TomHiro

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 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

After the Korean War, there was a shortage of food in Korea and most of the food that was available were things like Spam and frankfurters provided by the Americans, and so they developed this fusion dish. It remains a popular hot pot dish in Korea even today. I first ran across this as an instant noodle flavour so I tried to make the real thing. I used pork broth as the main soup stock but it seems to be mostly done with chicken broth or myeolchi yuksu (Korean anchovy broth). 🇰🇷🥫🌭🍜🧀🌶️🍄🫕

Inspired by several online recipes - modified to my tastes (aka not as spicy).Notes:- If storing to serve later, add more fresh kimchi after heating. If eating immediately, add another 1/3 c of kimchi.- Can also add 1/2 silken tofu cut into small pieces and serve with jammy hard-boiled eggs.- Dashi stock pouch/pack is one pouch to 2 cups of water. I use Maekawa-taste Natural Soup Stock pack- Vegetable Tablets are

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!

One of my InstaFam, @rentalman2, suggested that I make Kimchi Fried Rice with the homemade Kimchi. He told me that this is one of this favorite food. To be honest, I am not a fan of rice (yes, I know I should be banished or outcast from my Asian society for saying that), but I am so glad that I decided to take his advice and give it a shot.As much as I know, overnight cooked rice is the best for making any fried rice. Don't worry, no colander. Just using a rice cooker to cook the rice. If you like rice and you are not Asian, please do yourself a favor, go get a rice cooker. It is very affordable. You can also cook any rice with ease without any draining or washing rice in a colander. LOL!I am not using any wok for this recipe because I know most non-Asians do not own any wok in their kitchen. But most people at least have a skillet or a pan right? As shown in my recipe video, there isn't any fancy tossing too. I am showing you how to get it done properly as simply as I can. If you are a vegan, you can leave the egg out. If not, you can top your kimchi fried rice with a sunny side up or even a fried egg. Anyway, I hope you will give this recipe a try and let's hope Uncle Roger approves this.

I wanted to make a soup that would be filling enough to be a side dish.Adjust the seasonings to your taste.You can also use pre-grated garlic or ginger from a tube.The toppings are also to taste.It's also delicious with some rice! Recipe by Kumahachi

Generally speaking, cucumber kimchi does not hold up texturally as well as Napa cabbage kimchi, and you'll find that it begins to go soggy more quickly. Best to make a smaller batch (you can halve this recipe) if you don't think you can eat it within 2 to 3 weeks because there just aren't as many good uses for overripe cucumber kimchi as with the Napa cabbage kind.A common question:HOW RIPE DOES THE KIMCHI HAVE TO BE BEFORE I REFRIGERATE/EAT IT?You can eat the kimchi whenever you want. Fresh, just after it's been made, all the way up to when it's so incredibly old, ripe and stinky you could choke out a subway system by placing an open jar in one of the vents. It remains safe for human consumption for A VERY LONG TIME.But as to when to refrigerate, just go out once a day every day to taste a piece, and when it gets to the ripeness you like, stick it in the fridge. It'll continue to ripen, but slowly.P.S. Yes, you do see a few pieces of turnip in there. I think I had one or two that needed to be used up on the day I made this batch. ;)

This is one way of using old, sour kimchi. In all Korean households, Napa cabbage kimchi is always available. Unlike other kimchi, it is very versatile. Besides being a favorite side dish that goes well with all entrees, when it becomes too sour to be used as side dish, it can be used to make kimchi jjigae (kimchi stew), kimchi soup or this entree: jjae yook bokk geum. None of it goes to waste.

INSPIRED BY INSTRAGRAM wensdelight

I recently become a fan of a korean drama and I noticed that they have this dish in every meals. So I thought that it must be really good if they can eat it daily. I'm not wrong! Kimchi soup are really delicious! I used to have my korean food fix at korean restaurant around town and its not cheap. So I google how to make a simple kimchi Soup. And voila! Here it is. I replaced the korean hot pepper sauce with Baba's chilli Powder instead. Taste just fineeee!

I love kimchi so I'm enjoying a variety of ways to eat it.＊ Since the saltiness of kimchi and seaweed somewhat differs, please adjust the taste with the kimchi liquid in Step 6, after adding the seaweed.＊ Sometimes I like to add some cheese. Recipe by putimiko

Chicken are so quick to fix. This korean spicy chicken stew soup is so delicious and addicting that you just cannot stop reaching to the pot for one more scoop. Great to serve with steamed brown rice or sourdough bread. A comfortable food that is packed of lots of good stuffs.