Kimchi stew is one of Koreans’ most favorite dishes all the year around. When you eat kimchi stew with rice, you won’t need any other side dishes. You can replace pork with a can of tuna or even 2 cans of tuna. : )
Ingredients:
- 200 grams of Pork belly (about 1/2 pound)
- 4 or 5 cups of chopped kimchi
- 1 tbs sugar, 1 tsp of hot pepper flakes, 1 tbs hot pepper paste
- onion, green onions
- half a package of tofu
- sesame oil and water
Ok, let’s start!
- In a shallow pot, put some chopped kimchi and juice.
- Add sliced onion, hot pepper paste, and hot pepper flakes, sugar, and green onions.
- Pour water until all ingredients are submerged.
- Close the lid of the pot and boil it 25 or 30 minutes. (first 10 minutes will be high heat and then turn down the heat over medium heat)
- Add some tofu and boil it 5 minutes more and put some sesame oil right before serving.
soybean sprouts side dish (kongnamul muchim)
Ingredients:
- a package of soybean sprouts (500 grams), soy sauce,
- salt, sugar, hot pepper flakes
- sesame oil, sesame seeds, green onions, garlic
- Rinse and drain a package of soybean sprouts a few times over. Pick out any rotten sprouts.
- Put the soybean sprouts into a pot.
- Add 2 ts of salt and 1 cup of water. Close the lid.
- Bring to a boil over high heat, and boil for 15 minutes.
- Drain the cooked soybean sprouts and let them cool down.
- Put the soybean sprouts in a large bowl with 2 cloves of minced garlic, 2 chopped green onions,1 tbs of soy sauce, 1 ts of salt, ½ ts of sugar, 1 tbs of sesame oil, and ½ -1 ts of hot pepper flakes (optional). Mix it by hand.
- Transfer it onto a plate and sprinkle some roasted sesame seeds over top.
Enjoy it!
i made this one night and it was a lot better than another recipe i’ve tried, which was very similar in terms of ingredients but required only 5 minutes of cooking time in a traditional clay pot over high heat. I think the kimchi juice made all the difference.
do you, by any chance, have a recipe for kalbi jim? i had it once in a restaurant and it was really good! by the way, some of my korean ESL students have some sort of miso soup for breakfast. is that similar to the dwenjang stew?
thanks for the recipes!
Hi, thank you for your interest in my recipes.
My galbijjim recipe:
http://www.maangchi.com/recipe/galbijjim
And check this soup recipe:
http://www.maangchi.com/recipe/baechu-doenjang-guk
Koreans usually eat the soup and rice for breakfast.
Hi Maangchi!
I just tried your recipe and it was so delicious! Thank you :)
wonderful!
Yay, all of our children are back at school so now I can cook kim-chi ghigae for lunch. I have it boiling right now.
Hi ^^
I followed this recipe and made the kimchi strew for my 아빠.
It is his favorite strew,so I made it for him.
And it is my first time cooking something for him.
And it turned out great.
Here is the picture of it.
http://img189.imageshack.us/img189/4205/200912225.jpg
Congratulation on your successful kimchi stew making! You must have impressed dad with your delicious food!
I used to go to a restaurant on Yonge st. near Bloor in Toronto just to have kimchi and Kimchi Chigae. Now, thanks to you I can make my own! This website is fantastic and insightful. Thank you for taking the time to show us all how to make great Korean cuisine. All the best.
heh, I used to live there Yonge and Bloor! ; )
Then you must be familiar with Oja? :)
That’s right! ; )
I forgot to mention that I made the Kimchi and it came out perfect. I ate it all in about 3 days!
What do you do to stews to make it a little thicker? When I tried a stew recipe it tasted a little diluted.
Try putting in some more kimchi juice. That usually makes it thicker. Also, I usually cook my kimchi stew with a can of Korean tuna – it is very chunky compared to watery american tuna. That usually makes it taste thicker than if you cook it with pork belly.
Hi
Thanks for sharing my favourite Korean dishes. I will try it but first must make a trip to the Korean supermarket.
Love from Singapore.
Btw, any Kimchi recommendation/ things that i should look out while shopping?
Thanks in advance.
Hi Maangchi… I came across your website when it was mentioned at Soompi Forums (the largest Korean Entertainment Forums in English) and was just sooo happy!
I’ve been slowly learning how to make Korean food and your website (and youtube) is such a delight. I have it bookmarked, and linked at my K-Ent site (http://blossompop.com)
Anyways, this might sound silly but I was thrilled that I came across your recipe for kongnamool! Its my favorite banchan at this korean bbq I frequent, and I never really knew what this dish was called until I found it in your site.
Thank you thank you sooo much!
안영하세요 Maangchi! Big fan of your site, I’m looking to make the 김치씨개 this Tuesday and had a couple of questions.
1. Would it be possible to sub Pork tenderloin for the pork belly? I can’t go shopping and have pork tenderloin and tuna right now, but I would prefer to have pork in it.
2. Do you recommend trying to refrigerate leftovers? Will the 씨개 taste weird if refrigerated?
yes, pork tenderloin is good for making kimchijjigae,too.
yes, I recommend putting the leftover kimchijjigae in the refrigerator, and reheat when you eat it later. That’s what I’m doing.
I made kimchi jjigae tonight! I found it quite good, even if I didn’t have some ingredients handy and didn’t feel like running to the store (I didn’t have tofu ready, and I replaced pork belly for pork chops I had in the freezer). It still turned out delicious though, and I am going to make this way more often since I can buy all the ingredients at my local stores and it’s extremely easy and convenient! thank you so much!
Good news! Let me know how your other korean dishes turn out.
What if i wanted vegetarian kimchi stew? what could i use instead?
Use some mushrooms and more tofu.
Hi Maangchi! I was wondering could i replace the hot pepper paste for something else? Such as chili paste, or more hot pepper flakes? Is the paste a must? Will the taste of the kimchi stew turn bad?
No, you can skip hot pepper paste if you don’t have. The amount of hot pepper flakes depends on your taste.
Hi Maangchi, how many servings does the recipe for kimchi chigae serves? If I half the recipe, do I have to half the cooking time too?
Also, for kongnamul muchim, 500gm is a lot to eat in one meal so can I make a full recipe and store the remainder in the fridge? If so, how long would it last?
Yes, half the cooking time and taste it if the ingredients are well cooked. If the taste is ok, eat it. I usually finish eating leftover kongnamulmuchim in a day (24 hours).
Hey MaangChi!!
I tried your Kimchi-Chigae and it was GREAT!! I even cooked it for my friend’s birthday last week. And the girls enjoyed it :D
I’m going to try more of your recipes too!
Many loves from Singapore
Great news!
Hello!
The pickled vegetable is called chayote. It is really good. I love it! Please find out how to make it and let everyone know . Thank you!
yeah, this video was made long time ago and many people have let me know about it. Chayote! I can’t forget about the name. : ) But still don’t know how to pronounce it.
In Australia this is called a choko (pronounced – choe koe)
oh, ok! : )
The vegetable that looks like two fists together is called chayote in Spanish. It is common in Spanish and Caribbean markets.
Hi nice to meet you maangchi.I very like this site.I m not very vell speak english.I am from mongolia.I think so we can make korean restaurent in mongolia.whats your phone number i must call you.Please @ for me.best regards
I like to add canned makerel in my soup hehe.
yeah, you are right! : ) I used to make kimchi jjigae using kimchi, canned makeral ,potato, and more hot pepper paste!
Hello Maangchi,
I have been trying to find a good cutting board. Where can I find a cutting board like yours in this video?
Sincerely,
Geneys :o)
I think I bought it at IKEA. It’s not very good though. I would like to buy better one someday.
Hi Maangchi! Thanks so much for your wonderful site.
Every time I make kimchi jjigae the taste is pretty good, but the soup part doesn’t have the tangy taste that I really like. I use pre-made “mat kimchi” and was wondering if I should be using a different kind?
Thanks! :)
oh, mat kimchi is a brand name of kimchi? To make delicious kimchi jjigae, the kimchi should be fully fermented and sour. So You will have to check if the kimchi you bought is fully fermented or not. If not, put the kimchi at room temperature for a couple of days until its taste is sour, then keep it in the refrigerator. Your kiimchi jjigae will be delicious.
I would like to encourage you to make your own kimchi sometime! : )
Hi Maangchi!
Love your recipes! They aren’t complicated at all, and your ‘ingredients’ page makes it easier to find what I need without much trouble!
Just wondering, with the beansprout sidedish, are the beansprouts meant to end up very limp? I couldn’t find soy bean sprout, so I just the ordinary beansprouts, but they turned out limp and well, just limp! Do the type of beansprouts matter?
oh, you used mung bean sprouts. You must have cooked too long. For bibimbap, use soy bean sprouts (kongnamul). I will post mung bean sprout side dish someday later.
Hi Maangchi!
I wonder, will this turn out ok if I make it using kkaktugi? Anything I should change about the recipe to make it?
Thanks so much for your videos. Some of the best cooking videos on the web! :-)
hmm, I’ve never used kkaktugi for kimchi jjigae, but why not?
Yeah, the same recipe
It looks really delicious. I’m a culinary student and I love Korean food. I have a question though. I thought that you are supposed to stir fry the pork and kimchi together before you add water in order to bring out more flavor. My Korean friends taught me that way. Your recipe, however, puts everything together at the same time. I was wondering which way is more common or correct way to do it.
Thanks.
Hi,
You are studying culinary art! That’s cool!
I like the simple method of making kimchi jjigae. The taste is same for me and time saving. I learned the method from a Korean restaurant when I lived in Seoul Korea. They only served their specialty kimchi jjigae. I saw they put all ingredients in a pot and cook on the table. The taste was so delicious!! Since that time, I’ve been using this method. Thank you for mentioning this because you give me chance to talk about the popular restaurant.
Maangchi,
I tried to make kimchi chigea It was too much water it seemed? I have left over kimchi that I want to use it but how much water did you have in the video to put in the stew?
In my written recipe, it says, “Pour water until all ingredients are submerged” You must have put too much water then.
Michaël,
The capital of Canada! I know! : )
I got back from my travel today and the first thing I cooked is kimchi chigae with a can of tuna. So delicious!
Hi Maangchi!
I’m from Ottawa, the capital of Canada. I love your website, your videos and your recipes!
Yesterday evening, I just made a real Korean dinner for the first time. I bought a huge jar of cabbage kimchi and made kimchi chigae with pork. I had invited my best friend over to eat it with me. It was very good! Even better than the one I have in Korean restaurants downtown.
Keep rockin’!
Mic xoxox
Su,
Happy New Year!
It seems like Korean dramas are popular everywhere! : )
I would like to visit Burma someday.
Hi Maangchi!
This is my very first time to your fantastic site!
I’m from Burma and I started to like Korean dishes by seeing Korean movies! and i really enjoyed to have Korean Traditional Kim chi !
In our country , there are only a few local shops selling Kim Chi.I wonder how nice if i can enjoy the true taste of Korean Kim Chi.
I really like this Kim Chi stew and your recipe is so easy to try this one ourselves!
Thanks for your time and hope i can try your every recipe!
Have a good day!
I love Korea!!
Heather,
Yes, some people add sliced rice cake or noodles to kimchi jjigae(stew).
Hi,
Your video is great! I have eaten a sop that I think is very similar to this in a Korean restaurant, but it had round rice cakes in it. Is that a totally different soup or is it a variation? I really liked the way the rice cakes tasted and would like to try adding them to this recipe if you think that would work.
Mandy from Singapore
yeah, kimchi stew is very easy to make if you have fermented kimchi. I hope your mandu was tasty, too.
Thank you~!
Hi Maangchi,
Me & my friend are so hooked to your recipes. We’ve made kimchi using your recipe. And with the kimchi, i tried this kimchi stew. It is SO GOOD! Very easy to follow recipes!
In fact, i’ve just made some mandu for dinner.
Look forward to see more new recipes.
Cheers!
Mandy from Singapore
Hi Maangchi,
I made kimchi a few days ago using your recipe (but with some Internet research, I decided to add water to the cabbage salting process so that it covers the cabbage completely – it works too) and it is amazing! After 2 days of fermenting, I ate my homemade kimchi with a bean sprout side dish and potato side dish (your recipes). Today, I made kimchi stew! Oh my god!!! I never realised how easy it is to make fabulous Korean dishes at home that I used to enjoy in Korean restaurants overseas. Best thing is, it’s minus the MSG which always gives me a headache.
Just some background info, I’m Chinese-Singaporean currently travelling around the world with my husband and baby girl. We tour with Cirque du Soleil and I have eaten in Korean restaurants in New Zealand, Sydney, Melbourne. The worst ones I have eaten are from a takeaway place in a small town in Germany called Duisburg, and a fastfood style place in Vienna. So I am very very happy that I can learn from you and avoid the crappy ones! Thanks so much!!
BTW, I completely agree that normal chili powder/flakes doesn’t make good kimchi. I’ve not tried this but I’ve eaten kimchi in the abovementioned fastfood style “restaurant” (it’s an Asian restaurant featuring Korean dishes) which I believe used Indian chili powder. Boy!!! Does it taste horrible and powdery….
Anyway, just to say thanks again and hope to see more of your stuff up on the Net.
rona,
oh, I’m very glad to hear that! Thank you for your comment.
Hi maangchi^^
am really thankful that there is someone like you making this blog and cooking video. It`s very easy to follow. I`m a filipina and my husband is korean so this is very helpful for me I often watch your video since I came here in korea 2 months ago and im cooking everything i see on your video^^ it`s fun and very helpful my husband loves it! everytime my husband say it`s delicious i will say maangchi!! with my both hands acting peace.. kinda fun my husband is laughing.
thanhchan,
Strange! I have no problem with watching the bibimbap video.
Hi Maangchi, how are you? Can you please double check on the youtube site because i’ve discovered some problem that it wasn’t working when i tried to watch on how to make bibimbap.
Thank you.
Tetyana,
Oh, really? Leeks and green onions have a similar flavor. Green onions are easy to buy at any grocery store. That’s why I use lots of green onions. Anyway, you can add leeks for the recipe needed green onions, too.
Maangchi,
I have a question, I remember when we lived in Korea, they used alot of leeks in preparing their dishes. I don’t see any recipes with leeks here or I just didn’t find?
Thank you for your answer
Mari,
I like soft tofu, but it depends on your taste.
just want to ask.. what sort of tofu do u recommend for this? firm? soft? not too hard not too soft?
anonymous,
Of course, I sometimes use beef or a can of tuna in kimchi chigae. Oh, chunggukjang (cheonggukjang), sure, I will include it in the list of my upcoming cooking videos. It’s smelly, but delicious. : ) Thank you!
Great recipe Maangchi! Have you ever used beef in kimchi chigae? Just curious whether or not it would work. And do you ever make cheonggukjang chigae? Wondering if you have a recipe for that. Thanks for doing what you do.
Hi maangchi, just to let you know that i made kimchi chigae using my home-made kimchi (following your recipe) with myulchi bokkeum for dinner with friends. they all loved the korean meal and finished everything! :) i forgot to take photos of the dishes; i’ll do it the next time I cook the dishes and post them on my blog. I’ve posted the kimchi and kaktugi that i made on my blog too:) thanks maangchi!
omg thank you maangchi!!! i bought all of the ingredients yesterday ( thank you for the pictures of the peper flakes/paste) and i cooked it today. wow was it heaven!!! it came out perfect thank you sooo much! ^__^ my mom felt proud of me.
Rita,
Thank you for letting me know what it is. Very nice. actually someone else taught me long time ago.
In your video, you had a pickled vegetable that your friend made. The name of that vegetable is called chayote. It looks like a cute inverted green apple or something. :-)
Hi Maangchi! I made some kimchi but I made it so salty so I am going to make kimchi chigae instead. I wish I can come cook and eat with you too in Toronto! I love your cooking shows; I hope to see more and more new recipes. Thank you Maangchi.
brian and anne.h,
Both of you made this dish to fit your taste or situation. As long as it turned out delicious, there will be no problem! Congratuation on your successful kimchi stew!
Dear Maanchi, I just made this with the things I had at home. I subsituted a full onion for the pork belly, because I didn’t have any meat, just tofu. I also didn’t have hot pepper flakes, so I used paprika instead. It turned out pretty well! I will post photos on my flickr account soon. Thanks again for all the great recipes, I will keep trying new ones.
Maangchi,
Just made this dish and it came out yummy! I used a piece of unsliced Hungarian bacon as pork belly wasn’t handy. It gave a nice, very light smokey flavor. Also, I didn’t have any red pepper paste. I live in Baku, Azerbaijan so there are essentially no Korean markets available with the sort of thing. Might you post a recipe for the red pepper paste ? I saw in this page that it was commonly made at home until about mid 1970’s.
I got the idea to use bacon because a new Korean restaurant just opened in town. They served kimchi chigae with sausage and salami and it was quite nice athough I suppose this is Budae Chigae and not proper Kimchi Chigae.
Hi,anonymous,
Hot pepper paste has its own strong flavor, so it’s used for some certain dishes. I never use
hot pepper paste for “Soon du bu jjigae”. But if I see someone else makes soon du bu jjigae using hot pepper paste, I may think it’s interesting. That’s her or his choice, isn’t it?
When I make some seafood stew or vegetable stew, I sometimes use hot pepper paste.
Thanks,
Hello Maangchi,
so I’ve been watching your videos for a while and thank you very much! but I have a question about making korean soup. It seems like sometimes you don’t use hot pepper paste (gochujang) but some other times you use it. and I think you said that we shouldn’t use gochujang in soft tofu stew. is there a general rule on what kind of soup requires gochujang and what kind of soup doesn’t?
thank you!!
Aga,
ok, more banchan(side dishes),
Your beansprouts look delicious!
Maangchi,
I made Kong Na Mool Ban Chan.
I used it for bi bim bab.
http://hk.myblog.yahoo.com/article?mid=143
Cannot wait for more and more Ban Chan from you~
Thanks Maangchi for being so nice to your viewers.
Hi,crazysoulsister,
Happy birthday! Thank you for linking my blog. I checked it out.
You are mentioning “Kimjaang”? Are u a korean? I used to make kimchang(a lot of kimchi for winter) 100 heads of cabbages long time ago, but not anymore. : )
Have a nice day!
Hi Maangchi! I just wanted to direct you to my blog where I just linked to your blog. I made Kimchi today with some friend since it is kimjang season. Soon my friend and I are going to make kimchi by ourselves! Thanks for your vids!
http://crazyseoulsister.blogspot.com/
For deborah,
Hey, thank you for coming! It was absolutely fun. Did you hear your giggling when I said, “good job!” while you were cutting something in the video? I was laughing while editing. Very cute! : )
For anonymous,
I’m anouncing that Deborah has already her own fan now!
By the way, are you requesting Jjajang? I did alreay. check it out please. Thanks,
for james,
Thank you very much for the information. I know what you mean.
I will keep your advice in mind. It’s very useful. I was going to label each word, but it doesn’t seem to work.
As you see, on the left side of my blog, all korean dishes I made is in the list. So I like my blog readers to find out their favorite recipe easily by clicking the name of dish.
Thank you very much!
maangchi, this comment is more about the blog than cooking. the Labels: have to be short words separated by commas. They serve as keywords to categorize similar entries as opposed to titling particular posts. (I hope that made sense.) This makes related blog entries easier to find. For example, a kimchi chigae video would have the labels: kimchi, stew, tofu, soybeans, sprout.
debbie you’re a STAR!! great cooking vid… now i’m hungry! how bout a vid on jajang?
thank you again for inviting me over to your home to teach me how to make kimchi chigae and kong na mool!