Kimchi jjigae (Stewed kimchi)

김치 찌개
One of the most common stews in Korea, Kimchi Jjigae is made from older sour kimchi, tofu, and meat or seafood. There are many variations of this dish as each household uses their own favorite ingredients.
Kimchi Jjigae probably appeared in Korea not long after the introduction of chilli peppers.

Aternate Spellings: gimchi jjigae, kimchee chige, kimchijjigae, kimchi chigae

Servings: 4

Ingredients

1 pound fatty pork (pork belly, shoulder, etc)

1 tablespoon roasted sesame oil

1 cup kimchi

2 each green onions

1/2 package firm tofu (16 oz package)

2 each hot green chili peppers

2 tablespoons gochujang (Korean red chili paste)

1 tablespoon gochugaru (Korean ground red chili pepper)

6 cloves garlic

2 cups unsalted beef or pork broth

1 cup water

salt

pepper

Procedure

Preparation:

Pork

Cut the pork into bite size pieces.

Mix the pork and sesame oil.


Kimchi, Green Onion, and Tofu

Cut Kimchi into bite size pieces.

Slice the green onions (with the knife at a 45º angle to the onion stem) into 1 1/2 inch lengths.

Cut the tofu block in half, then slice each half into eight pieces.

Peppers

Remove stems from the peppers and thin slice at an angle.

Garlic

Mince two cloves of garlic.

Cut the other garlic cloves into thirds from top to bottom.

Cook:

Place the meat in a large pot over medium high heat and sauté for 1 minute.

Add gochujang and cook another three minutes, stirring often.

Add the broth, water, and kimchi, and bring to a boil.

Reduce heat to a simmer.

Add the ground chili pepper, tofu, and minced garlic, and cook for about ten to fifteen minutes.

Add sliced peppers, green onion, and salt/pepper to taste, and cook for about 2 minutes.

Remove from heat and serve with steamed white rice and banchan.

Images

Large pot of Kimchi Jjigae

Kimchi Jjigae cooking

Kimchi Jjigae with rice

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: 1/4 of a recipe (14.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

513.88

Calories From Fat (50%)

255.92

Calories From Protein (40%)

205.95

Calories From Carbohydrates (10%)

52

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 29.3g

45%

Saturated Fat 6.95g

35%

Monounsaturated Fat 10.61g

Polyunsaturated Fat 9.46g

Trans Fatty Acids 0g

Cholesterol 129.28mg

43%

Sodium 873.23mg

36%

Potassium 817.36mg

23%

Total Carbohydrates 13.24g

4%

Fiber 3.39g

14%

Sugar 3.61g

Sugar Alcohols 0g

Net Carbohydrates 9.84g

Protein 50.53g

101%

Vitamin A 516.47IU

10%

Vitamin C 68.4mg

114%

Calcium 265.8mg

27%

Iron 5.96mg

33%

Vitamin E 0.68mg

7%

Vitamin D 0IU

0%

Thiamin 0.83mg

56%

Riboflavin 0.51mg

30%

Niacin 7.61mg

38%

Vitamin B6 0.73mg

37%

Folate 51.09mcg

13%

Vitamin B12 0.81mcg

13%

Pantothenic Acid 0.95mg

10%

Vitamin K 34.27mcg

43%

Phosphorus 467.83mg

47%

Magnesium 73.48mg

18%

Zinc 7.22mg

48%

Copper 0.62mg

31%

Manganese 1.28mg

64%

Selenium 59.33mcg

85%

Alcohol 0g

Caffeine 0mg

Water 323.96g

0%

Leave a Comment

Your email address will not be published. Required fields are marked *