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!
thank you again for inviting me over to your home to teach me how to make kimchi chigae and kong na mool!
debbie you’re a STAR!! great cooking vid… now i’m hungry! how bout a vid on jajang?
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.
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!
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/
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!
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.
Aga,
ok, more banchan(side dishes),
Your beansprouts look delicious!
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!!
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,
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.
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.
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!
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.
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. :-)
Rita,
Thank you for letting me know what it is. Very nice. actually someone else taught me long time ago.
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.
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!
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.
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!
just want to ask.. what sort of tofu do u recommend for this? firm? soft? not too hard not too soft?
Mari,
I like soft tofu, but it depends on your taste.
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
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.
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.
thanhchan,
Strange! I have no problem with watching the bibimbap video.
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.
rona,
oh, I’m very glad to hear that! Thank you for your comment.
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.
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
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,
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.
Heather,
Yes, some people add sliced rice cake or noodles to kimchi jjigae(stew).
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!!
Su,
Happy New Year!
It seems like Korean dramas are popular everywhere! : )
I would like to visit Burma someday.
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
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!
[...] Want to make the easiest soup you have ever made in your life? Ease is not the best recipe adjective when delicious would do just as well, but BELIEVE ME. You will be stunned by the ease of this. It is usually made with pork or seafood, but I have substituted tofu here. If you are looking for a meat-based recipe, try Maangchi’s version. [...]
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.
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.
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
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! 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! : )
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.
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!