Recipe: Kimchi Stew or Kimchi Chigae
Kimchi Chigae (stew) is one of the most popular dishes that Koreans enjoy eating. It is a really simple recipe where kimchi (pickled cabbage) gets cooked with some form of protein (commonly pork, but beef, Spam, and even canned tuna is delicious as well), tofu, and veggies. But make sure the kimchi isn’t too raw, it won’t taste as good if the kimchi is too fresh. Although most kimchi is made with fish sauce, find one that isn’t and it’s just as delicious vegetarian…add some mushrooms for sustenance and flavor!
1 lb pork diced or your protein of choice
1-2 tablespoons Korean chili powder
1 block tofu sliced
2-3 cloves garlic minced
1/2 onion sliced
1/2 bunch green onion sliced
2 cups kimchi
2 cups water
2 tablespoons Soup soy sauce (optional)
If using raw meat cook first with garlic for a few minutes, careful not to let the garlic burn.
Add kimchi and cook down until cabbage looks like it is beginning to cook.
Add onions and green onions and cook down. Add chili powder and stir. Then carefully add tofu, careful not to break them with stirring. Instead, push the tofu around so that it retains its shape.
Add water (and if you’re using Soup soy sauce or you want to add some Korean beef broth do so at this point) and bring to a boil. Let it simmer for about 5-10 minutes. Adjust seasoning (chili powder and soy sauce) to your liking.
Serve with rice and any side dishes.
Kimchi Stew is ranked in the top 2 favorite dishes by Koreans. It’s a hearty meal, full of robust flavors, and so amazing to eat with rice. Another tip? Some including our dad, like to add butter and stir-fry the rice with the stew in a fry-pan or microwave. Others like to top it with cheese, or be adventurous and toss an egg in there!