Serves 6
55 min
Kimchi Jjigae (Korean Kimchi Stew)
Recipe GLPR1c8161b167a393
A warming and flavorful Korean kimchi stew made with fermented kimchi, tender vegetables, and aromatic broth. This comforting dish combines spicy, tangy kimchi with savory seasonings to create an authentic, deeply satisfying stew that is served over steamed rice.
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Ingredients
2 cups short or medium grain rice, washed and drained
2 cups water for rice
2 cups kimchi, chopped
4 cups vegetable broth
1 medium onion, thinly sliced
4 cloves garlic, minced
2 green onions, chopped
1 tablespoon gochugaru (Korean red chili flakes)
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
2 cups mushrooms, sliced
Salt to taste
Directions
Bring 2 cups of water to a boil in a rice cooker or medium pot. Add the washed and drained rice, stir once, and reduce heat to low. Cover and simmer for 18-20 minutes until rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes.
While the rice cooks, heat sesame oil in a large pot over medium heat. Add the sliced onion and cook for 3-4 minutes until softened and fragrant.
Add the minced garlic and gochugaru to the pot, stirring constantly for about 1 minute until the spices become fragrant and slightly darkened.
Add the chopped kimchi and its juices to the pot. Stir well to combine with the garlic and onion mixture, cooking for 2-3 minutes.
Pour in the vegetable broth and add the sliced mushrooms. Bring the mixture to a simmer over medium-high heat.
Stir in the soy sauce and sugar, adjusting seasoning as needed. Reduce heat to medium and simmer uncovered for 15-20 minutes, allowing the flavors to meld.
Taste the stew and add salt if needed. Stir in the chopped green onions just before serving.
Divide the cooked rice among 6 serving bowls and ladle the hot kimchi jjigae over top. Serve immediately while piping hot.
