Kimchi Stew. Anchovy stock, green onion, hot pepper flakes, hot pepper paste, kimchi, kimchi brine, pork belly, pork shoulder, salt, sesame oil, sugar, tofu, water. Kimchi Jjigae (김치찌개) also known as Kimchi stew or Kimchi soup is probably the most common way of consuming some aged Kimchi. It is a such a staple food in Korean households that typically.

When kimchi gets old, it becomes an excellent ingredient for various other dishes! The most common dish made with aged kimchi is kimchi jjigae (김치 찌개). It's a go-to stew in Korean homes. You can cook Kimchi Stew using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Kimchi Stew

It's 1/2 C. of Napa Kimchi (range from 1/4-1 cup), Chopped.
Prepare 2 Tbsp. of Gochujang Paste (Add more or less for spice.).
Prepare 2 C. of Chicken Broth (Add Salt if Unsalted).
You need 1 C. of Water (Ratio can be changed with Chicken Broth).
It's 1 Tsp. of Gochujang Powder (Add more or less for spice.).
You need 1/2 of lbs. Hot Italian Sausage, Seared, then Cube (or Fried Tofu).
It's 1 of Mini Seedless Cucumber, Thinly Sliced (Optional).
Prepare 1/4 C. of Enoki Mushrooms, Diced (Optional).
You need 1/2 C. of Beansprouts (Optional).
It's 1/2 C. of Bamboo Shoots.
It's 1/2 C. of Water Chestnuts.
You need 1 C. of White Rice.

Kimchi stew (kimchi jjigae or kimchichigae) combines kimchi with other ingredients such as beef, onions, garlic, and tofu. It is meant to be eaten slowly, and it's served bubbling hot. Kimchi Jjigae (Stew) is a classic stew in Korean Cuisine that is hard not to love if you like Kimchi. Kimchi Jjigae or Kimchi Stew is actually very simple to make.

Kimchi Stew instructions

Start your 1 Cup of White rice and then prepare all your ingredients..
Heat up your water and broth in one pot, and start up a pan to sear your sausage. Prioritize your sausage. Brown both sides and then let it rest, it doesn't need to be cooked through since we'll be boiling it in the stew next..
I normally use the sliced cucumbers here as the pan is cooling off to absorb some of the flavors, then add then into the stew in the next step..
When the pot is hot, add in your Gochujang paste and chopped kimchi. Mix, then let it rise to a boil. Once Boiling, add in your sausage (chopped, letting it rest should've made it nearly done.), then all your other ingredients..
I let my stew boil till my rice is done, so you might need to prep sooner or later based on its average cook time. My stew is usually boiling/simmering for about 15-20 minutes..
Depending on the flavors you might want present, you might want to hold some ingredients till the last five minutes to preserve more of their taste..

This Kimchi Stew (called Kimchee-jjigae) may have been inspired by our recent travels to Maui but this is a classic Korean dish that can easily be adapted to what's in season near you and to your personal. Kimchi Jjigae aka Kimchi Stew is the Korean answer to the problem of what to do with old kimchi. Kimchi Jjigae - A spicy stew with many variations. This stew-like Korean dish is made with kimchi (or kimchee) and other ingredients, and today I made a simple version with abundant silky tofu in it. Note, that this stew tastes best with "aged kimchi".