If you never had Kimchi Jjigae or Korean Kimchi Stew I got to tell you this must be tried. I fully recommend it, especially now that cooler days are coming our way.
Heck! Even in the Summertime, this hits the spot. One important thing that you will need is a napkin and preferably two. Trust me on that one!
Therefore you might ask what is Kimchi Jjigae or Chigae? It’s hearty Korean Stew (jjigae) made with Kimchi (fermented Napa cabbage) which is precisely the star of this dish. The other ingredients are used up to the cook’s specific preferences.
Kimchi stew is most commonly cooked with more fermented or older/aged kimchi. It instantly creates a much stronger taste and deeper flavor, while new kimchi or less fermented does not bring as much flavor.
Anyhow, it was a late lunch, my kids still in school so Hubby and I were alone. I knew that the question would come soon or later: “What’s on the menu today?”
The moment I woke up I had this delicious spicy stew on my mind. Well, I had it on my mind for a week, but for some reason, I always skip Jjigae and go for kimchi ramen most of the time.
So, I was saving one container of kimchi for 4 plus months just for this occasion to make this stew.
Yes you heard me, I was saving it for months and I simply could not wait any longer. I kept telling myself, the stew had to be made and had to be made now.
I was laughing so hard when my husband screamed after the kimchi smell reached his nose.
Nevertheless, he wasn’t complaining when it was time to eat! He ate a full bowl of rice and reached for some more. It’s so excellent with colder rice…
If you are undoubtedly kimchi lover and love spicylicious food, this is positively 100 percent a stew for you.
Comforting, spicy, simple and delicious in any possible way that I could correctly describe.
If you are not sure how to make it and would sincerely like to see it, just YouTube it.