Kimchi Jjigae (Kimchi Stew)
I make my own kimchi, so I always have a good supply of it in my fridge. I also always have a good supply of older, more sour kimchi. So when it’s time to reduce food in the fridge, it’s time to make Kimchi Jjigae, aka Kimchi Stew.
Kimchi Stew is fairly basic for a stew. There are relatively few ingredients, and the cook time is much less than that of a beef stew, for example.
Is it good? Just ask Doug:
I always take notes after I make a recipe. Sometimes I change or adjust things, other times I write how much, or if at all, that we liked the dish. My notes for Kimchi Stew did not disappoint.
I first made it in early 2020. Doug wasn’t sure he was going to like it because he didn’t think it was going to be substantial enough. On his first bite, he deemed it to be one of his “top favorite meals”!
Then, after making some adjustments by adding smoked pork shoulder and avocado, it was declared, “Heavenly and phenomenal!”
Every time I make Kimchi Stew, a slew of appreciative comments come out. But my favorite by far was when he walked into the house after making sure the chickens all made it inside the coop for the evening, and happily announced,
“It smells like kimchi heaven!”
Experience what a slice of “Kimchi Heaven” is by making your very own with my recipe.