Aternate Spellings: gimchi jjigae, kimchee chige, kimchijjigae, kimchi chigae
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.
8 ounces pork, chicken, or beef*
1 cup kimchi
8 ounces medium or firm tofu (1/2 package)
1 each green onion
2 tablespoons fine ground red chili pepper (DO NOT USE THE MEXICAN CHILI POWDER BLEND)
1 tablespoon coarse ground red chili pepper
4 cloves cloves fresh garlic
2 cup water**
* Omit meat for vegetarian soup
* Replace water with 2 cups vegetable, beef, or pork soup stock for a richer flavor
Cut meat into small pieces.
Cut kimchi into 1/2 inch by 1 inch strips.
Thin slice the garlic from top to bottom
Cut tofu in half lengthwise, then slice into approximately 1/4 inch thick slices.
Cut green onion diagonally in 1/2 inch lengths
Place kimchi, meat, and water in a medium pot or large stone bowl over high heat and bring to a full boil.
Reduce heat to medium and cook for about 15 minutes.
Skim any oil/foam from the top.
Add tofu, garlic, and red chili pepper, return to full boil, and cook for about 10 minutes.
Add green onion just prior to serving.