Easiest Way to Prepare Perfect Kimchi Stew

Kimchi Stew. Kimchi stew is one of the most-loved of all the stews in Korean cuisine. It's a warm, hearty, spicy, savory, delicious dish that pretty much everyone loves. Kimchi Jjigae (김치찌개) also known as Kimchi stew or Kimchi soup is probably the most common way of consuming some aged Kimchi.

Kimchi stew, or kimchi jigae, is one of my favorite things to eat during the winter. Kimchi-jjigae (김치찌개) or kimchi stew is a jjigae, or stew-like Korean dish, made with kimchi and other ingredients, such as pork or seafood, scallions, onions, and diced tofu. It is one of the most common stews in Korean cuisine. You can cook Kimchi Stew using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Kimchi Stew

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

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. Kimchi Jjigae (Stew) is a classic stew in Korean Cuisine that is hard not to love if you like Kimchi.

Kimchi Stew instructions

1. Start your 1 Cup of White rice and then prepare all your ingredients..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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..

It is made with old over ripe kimchi which may be too sour to enjoy fresh but is wonderful when stewed. 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. Note, that this stew tastes best with "aged kimchi". The longer the kimchi ages, the more sour it becomes.