Korean Cuisine - Kimchi Jjigae with Tarako

Korean Cuisine - Kimchi Jjigae with Tarako

This hot pot is full of umami from kimchi and tarako (salt-cured cod/pollack roe)!!

Ingredients: 2 servings

Chinese cabbage kimchi (including the marinade sauce)
200 g
Silken tofu
1 block
Chinese chives
Japanese leek
1 clove
Bonito dashi soup stock
6 cups (1200 ml)


1. Heat vegetable oil in a pot, and slowly stir-fry the kimchi including the marinade sauce over medium heat.
2. After 3-4 minutes of stir-frying, pour the bonito dashi soup stock into the pot. Add the grated garlic as well, and simmer for 6-7 minutes.
3. Cut the tofu into large pieces, and add to the pot.
4. Add the tarako as is or cut in half and add to the pot. Cut the Japanese leek on the diagonal into thin slices, and add to the pot.
5. Simmer for 2-3 minutes, add the Chinese chives, and turn off the heat.

Story Behind this Recipe

You don't need to add any seasonings. Why not try this very flavourful kimchi jjigae with tarako?