Jigae, or what I like to call a soupy stew, is typically made with meat, seafood, or vegetables and seasoned with dwaen jang and/or kochujang. It’s served boiling hot with a side of rice.
Kimchi jigae is definitely a bowl of comfort for me. Try this recipe the next time you have some overly ripe kimchi sitting in the fridge. It’s so easy to make, you’ll wonder why you didn’t try this sooner.
For the original post and recipe, click here.
For the video, click below and enjoy!
Looks delicious! I always seem to improvise when I make kimchi soup because I never seem to remember to have all the ingredients on hand. This and kimchi fried rice are things I crave when I have a cold. Thanks for the video!
You’re welcome! Glad you liked the video.
That’s why I love cooking more than baking…room for improvisation!
Hi Amy, I have just discovered your blog and I love it! I am cooking more and more Korean dishes and like them more and more, so finding your blog makes me very happy 🙂 I must absolutely try this soup when my kimchi is well matured (I am making it tomorrow). Until now I have only made daikon kimchi and what you call “casual kimchi” (I find this name fantastic! I kept on calling it “lazy kimchi”…), but I think even this casual version is much better than the one I had in our local Korean restaurants; and also hotter ! (I like hot food and in Switzerland where I live they adapt the dishes’ hotness to the local preferences…). Congratulations for this fascinating blog!
Thanks so much! So glad my blog has brought you a bit of happiness! 😀