Kimchi-jjigae


Kimchi-jjigae or kimchi stew is a jjigae, or stew-like Korean dish, made with kimchi and other ingredients, such as pork or seafood, scallions, onions, and diced tofu. It is one of the most common stews in Korean cuisine.

History

Kimchi existed as a non-spicy pickled vegetable dish well prior to the Joseon era; it was not until the introduction of chili peppers to the Korean peninsula mid-era that the variant of kimchi which has become the de facto standard of today was created. Kimchi jjigae is assumed to have developed around this time as well.

Preparation and serving

Kimchi jjigae is often cooked using older, more fermented and "ripe" kimchi, creating a much more pronounced flavor and containing higher amounts of probiotics. As kimchi is the core ingredient in kimchi jjigae, other ingredients are dependent on personal preference.
Sliced kimchi is put into a pot with the meat of choice and other typical ingredients such as tofu, sliced spring onions, and garlic. They are stewed in water or anchovy stock. The stew is seasoned with fermented bean paste or fermented red pepper paste.
Like many other Korean dishes, kimchi jjigae is usually eaten communally from the center of the table if more than two people are served. It is accompanied by traditional side dishes and rice. It is usually cooked and served boiling hot in a stone pot.

Varieties

Beyond the standard ingredients of beef, pork, or chicken, some varieties are called by their particular names.