Kimchi jjigae

Kimchi jjigae

Type	Jjigae
Place of origin	Korea
Main ingredients	Kimchi, scallions, onions, diced tofu, pork or seafood
Cookbook: Kimchi jjigae  Media: Kimchi jjigae

This article is part of a series on
Korean cuisine 한국 요리 조선 료리
Staples Bap Juk mieum Guksu Mandu Kimchi bokkeumbap
Ancillaries Pickled dishes Kimchi Jangajji Jeotgal Baek kimchi Dongchimi Kkakdugi Nabak kimchi Soups & stews Guk Tang Jjigae Jeongol Kimchi jjigae Banchan Bokkeum Jorim Jjim Seon Gui Hoe Jeon Bugak Po Pyeonyuk Jokpyeon Muk Namul Ssam Dubu kimchi Kimchijeon
Desserts Tteok Hangwa Yumilgwa Yeot Gangjeong Mandugwa Jeonggwa Suksilgwa Yakgwa Gwapyeon Dasik
Beverages List of Korean beverages Alcoholic Cha Hwachae Sikhye Sujeonggwa
Condiments Doenjang Gochujang Ssamjang Ganjang Vinegar Mustard sauce Oil Jocheong
Utensils Sujeo Onggi Jangdok Ttukbaegi
Rituals & Festivals Doljanchi Hwangab
Other Kimchi Field Museum Kimchi refrigerator List of Korean dishes List of Korean beverages Korean Chinese cuisine Korean royal court cuisine
Korea portal

Kimchi jjigae (Korean pronunciation: [kimtɕʰi tɕ͈iɡɛ]) is a variety of jjigae, or stew-like Korean dish, made with kimchi and other ingredients, such as scallions, onions, diced tofu, pork, and seafood, although pork and seafood are generally not used in the same recipe. It is one of the most common jjigae in Korea.

History

Kimchi is known to have been eaten as pickled vegetables, and only became the kimchi known today in the mid-Joseon era, when chili peppers were first introduced to the country. Kimchi jjigae is assumed to have been developed around this time, as well.^[1]

Preparation and serving

Kimchi jjigae is often cooked in Korean homes using older, more fermented and "ripe" kimchi, creating a much stronger taste and containing higher amounts of "good" bacteria also found in yogurt. ^[2] However, it should be noted that the living bacteria present in fresh, uncooked kimchi will not survive the cooking process. The stew is said to be more flavorful if prepared with older kimchi, while fresh kimchi may not bring out a full and rich flavor. Kimchi is the most important ingredient in kimchi jjigae, and other ingredients tend to depend on personal preferences.

Sliced kimchi is put into a pot with beef, pork or seafood, tofu, sliced spring onions, and garlic, and are all boiled with water or myeolchi (anchovy) stock. The stew is seasoned with either doenjang (bean paste), haszing duu (spicy water), or gochujang (red pepper paste).^[1]

Like many other Korean dishes, kimchi jjigae is usually eaten communally from the center of the table if more than two people are served. It is accompanied by various banchan (side dishes) and rice. It is usually cooked and served boiling hot in a stone pot.

Varieties

Besides the standard ingredients of beef, pork, or chicken, some varieties are called by their particular names.

• Chamchi kimchi jjigae (참치 김치찌개) is made with tuna, usually the canned type made specifically to use in jjigae. It is popular for camping trips or picnics, because it is easy to make.^[3]
• Ggongchi kimchi jjigae (꽁치 김치찌개) is made with Pacific saury.
• Budae jjigae (부대찌개) is made by mixing a variety of ingredients - noodles (normally, ramen noodles), tuna, spam, vegetables, etc. - into the basic kimchi jjigae broth. Budae means “army unit” in Korea; this variety of kimchi jjigae was popular with soldiers, who found it convenient to mix in their leftovers into the jjigae broth.

See also

• Korean cuisine
• List of stews
• Food portal

References

External links

Wikimedia Commons has media related to Kimchi jjigae.

• Gimchi-jjigae - Official Seoul City Tourism