Kimchi jjigae is a delicious stew adored by Korean food lovers worldwide. As its name implies, the stew's main ingredient is kimchi. A spicy dish made from pickled vegetables, kimchi is known for being a staple of Korean cuisine. Other common kimchi jjigae ingredients include pork, tofu and onions, while vegetarian and seafood versions of the dish are also quite popular.Thanks to its principle ingredient, kimchi jjigae is known for its rich, spicy flavor and numerous health benefits. Kimchi is considered to be one of the top five healthiest foods in the world. It is packed with vitamin C, helps lower cholesterol and maintains intestinal health.This recipe makes about 1-2 portions and is best served with steamed rice.

Easy Kimchi Jjigae Recipe

Ingredients

1 cup kimchi
5 tbsp. kimchi juice (or to taste)
2 tbsp. sesame oil
1 clove garlic
1/2 cup pork belly chunks (or any kind of pork)
1/2 medium sized onion
1 package firm tofu
Water

How to Make Kimchi Jjigae

Mince garlic.
Chop kimchi into bite sized pieces.
Chop onion into small slices.
Cube tofu.
Heat sesame oil in a pot.
Add minced garlic.
Stir in pork belly chunks and cook until the pieces turn almost completely white.
Add onions and kimchi. Saute for two to three minutes.
Add kimchi juice and water until kimchi is fully covered. Bring to a boil.
Add tofu.
Reduce heat and let simmer for ten minutes. If necessary, extra water and kimchi juice can be added during this step.

Make Steamed Rice without a Steamer

You will need a large pot with a secure lid, rice and water.

Pour the desired amount of rice into the pot so that it is spread evenly along the bottom.
Add water until the rice is completely submerged.
Without covering the pot, turn the burner on high. Bring the water to a boil.
Stir rice quickly. Make sure it is still evenly spread along the bottom of the pot.
Cover pot and turn to the lowest heat setting. Let simmer for twenty minutes.
Remove pot from heat.
Lift lid to release steam. Replace immediately. Let stand for ten minutes before serving.

Tips

Old kimchi adds a stronger flavor to the stew. To speed up the fermentation process, do not refrigerate the kimchi during the twenty-four hours prior to cooking. Adding a splash of vinegar to the chopped kimchi also achieves that extra zing.
One of kimchi jjigae's greatest features is its versatility. Use this recipe as a base, but feel free to tweak it according to your palate. Not in the mood for pork? Try replacing it with tuna or canned ham, or make this dish vegetarian-friendly by taking out the meat.