Red Hot! Kimchi Jjigae

Red Hot! Kimchi Jjigae

This is a dish that typifies Korean cooking! It's easy to make at home! And it's seriously good! It's a heart-warming dish from omoni (mother). Have some piping hot 김치찌개 (kimchi jjigae)!!

Ingredients: 1 serving (using a small Korean earthenware pot called a ddukbaegi)

Kimchi (as old and sour as possible)
100 to 150 g (to taste)
Kimchi liquid
to taste (I use about 5 tablespoons)
Pork (or canned tuna)
a small amount (if using tuna, one can)
Dashi stock granules (dried sardine based)
1/2 sachet
Sesame oil
1 teaspoon
Japanese leek
to taste
to taste
1 clove
Enoki mushrooms
a small amount
Chinese chives
a small amount


1. Slice the garlic, and julienne the ginger. Cut the vegetables and meat into easy-to-eat pieces.
2. Put the kimchi, vegetables and meat into the ddukbaegi (earthenware pot). Add water and start heating (the amount of water should be 3 to 4 times the amount of kimchi.)
3. Add the dried sardine-based dashi stock just before the contents of the ddukbaegi (earthenware pot) come to a boil!
4. Add the kimchi liquid! This is to add richness and depth to the flavors of the soup.
5. Put the Chinese chives on top and simmer well! At the very least, simmer it until the vegetables and meat are cooked through!
6. The earthenware pot conducts heat well, so if the liquid evaporates too much add some water. Taste, and adjust the spiciness to your liking!
7. When it's as spicy as you want it to be, drizzle in some sesame oil to finish! This is delicious with canned tuna instead of meat!

Story Behind this Recipe

Kimchi jjigae is Korean home cooking. I wanted to enjoy this quintessential Korean dish easily at home, so I tried recreating it using my tastebuds as a guide!
This is one of my basic go-to Korean recipes.