Slice the garlic, and julienne the ginger. Cut the vegetables and meat into easy-to-eat pieces.
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.)
Add the dried sardine-based dashi stock just before the contents of the ddukbaegi (earthenware pot) come to a boil!
Add the kimchi liquid! This is to add richness and depth to the flavors of the soup.
Put the Chinese chives on top and simmer well! At the very least, simmer it until the vegetables and meat are cooked through!
The earthenware pot conducts heat well, so if the liquid evaporates too much add some water. Taste, and adjust the spiciness to your liking!
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.
The star of this dish is the kimchi! By adding the kimchi liquid, you'll get closer to an authentic jjigae! The key is to use dashi stock based of dried sardines (iriko)! This is delicious made with canned tuna or mackerel instead of meat.