This spicy kimchi stew is served bubbling hot and makes good use of leftover or older kimchi. Fiery hot, hearty, and full of flavor, kimchichigae is great for cold winter days but Koreans can eat it anytime, anywhere. There is a lot of room for variation in this dish, and everyone has their favorite combination. My favorite additions include potatoes, zucchini, and mushrooms.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
- 3/4 lb beef, pork, or canned tuna*, thinly sliced
- 1 Tbsp sesame oil
- 2 cups kimchi (the kind made with Napa cabbage), roughly chopped
- 1/2 onion, chopped
- 2 cloves garlic, finely chopped
- 1 Tbsp kochujang
- 1 Tbsp kochukaru
- 1 Tbsp soy sauce
- 3 cups of water
- 1/2 block of tofu, cubed
- 2 scallions, chopped
Preparation:
- If using beef or pork, saute in 1/2 Tbsp sesame oil in soup pot for a few minutes. If using pork, you can halve or omit the oil at this point.
- Add kimchi to pot and stir-fry for about five minutes.
- Add remaining oil, onion, garlic, kochujang, and kochukaru, mixing to combine.
- Pour water into the pot and bring to a boil.
- Reduce heat to simmer.
- Cook for 20-30 minutes, adding tofu after the first 10 minutes and scallions at the very end.
(Serves 4)
* If using beef, tenderloin is best but you can use tougher cuts like stew beef and simmer the stew longer. If using pork, then bacon, pork belly, or Spam work well. If using canned tuna, add it at Step 3.
