Kimchi jjigae
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| Kimchi jjigae | |
|---|---|
| Hangul: |
김치찌개
|
| Revised Romanization: | Gimchi Jjigae |
| McCune-Reischauer: | Kimch'i Tchigae |
Kimchi jjigae is a spicy stew-like dish served boiling hot in the clay pot in which it is cooked and is widely available in Korea. It contains kimchi as well as other ingredients such as green onion, onion, tofu, meat, and seafood, although meat and seafood are generally not used in the same recipe. The dish, like most other Korean dishes, is eaten communally from the center of the table accompanied by various banchan (side dishes) and rice.
Kimchi jjigae is often cooked in Korean homes using older more fermented kimchi that has acquired a higher level of fermentation. Creating a much stronger taste and containing higher amounts of "good" bacteria also found in yogurt. The stew is actually more flavorful with this older kimchi, and tastes much weaker when prepared using fresher kimchi.
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