☆Doenjang (Korean miso) or if not available, Japanese miso.
☆Red chile pepper powder
to taste, optional
Add sesame oil to a hot earthenware bowl and fry the kimchi and garlic. Be careful not to burn it!
Add hot water after you're able to smell the sesame oil and kimchi cooking.
Add the tofu. Breaking up into smaller pieces by squeezing it with your hand will give it a better flavor.
Add a heaping tablespoon of Korean miso (or Japanese miso) and gochujang one at a time and then any extra seasonings (☆).
Boil gently and sample to check the flavor. Proceed to the next step if it's ok. Add Korean red hot pepper to make spicier, or some raw egg to make it milder.
Finally, add bean sprouts and quickly bring to a boil.
It goes great with beer.
Here's what I made on November 9, 2010: using pork, king oyster mushroom, scallions, tofu, egg, and natto (fermented soy beans).
The strong sour taste of the kimchi matches well with the earthenware bowls. I highly recommend using proper Korean-style kimchi as opposed to other kinds.
Here's what I made on Feb 23, 2011: with tofu, bean sprouts, kimchi, pork, and egg. I slipped in a little Korean red hot pepper at the end as well.
This time I added natto to the recipe. Natto jjigae is really good! Recipe ID: 1223176
Story Behind this Recipe
I really love jjigae and I wanted to recreate an authentic one at home while still keeping it easy to make. It's healthy and I can make it soon after getting home from work so I eat it almost everyday. Have it with natto and it'll be 10 times as good!
First fry the kimchi in sesame oil making sure not to burn it. Don't cut the tofu with a knife. Add in the bean sprouts last so that they stay crisp. If you want a denser stew, try adding natto. You'll really be surprised at how rich it will taste. If it gets too spicy, try adding an egg.