Kimchi jjigae(김치찌개) is a hot kimchi stew from Korea. It is a simple, hearty dish and a great way to enjoy kimchi.

This vegan recipe uses soy sauce, mushrooms, and kelp stock for a traditional flavors with plenty of umami. Kimchi stew often includes pork or other meat and sometimes anchovy stock.

Kimchi jjigae goes well with rice and side dishes such as shredded nori(김가루). It can be served in individual kettles or traditionally served in a shared pot in the center of the table. Either way also works well over a heat source and can be cooked right at the table.

Recipe

2 servings

Ingredients

• 1 giant scallion(대파 daepa) or 2 scallion, finely chopped (white and green part separated)
• 2 cup cabbage kimchi, chopped
• ½ cup kimchi juice
• 4 fresh shiitake or other mushroom, chopped (optional)
• 1 – 2 tbsp red chili powder(고춧가루 gochugaru)
• 2 tbsp light soy sauce(국감장 guk-gamjang) or 1 tsp salt
• 2 cup kelp stock or water
• ½ block tofu, cubed (optional)

Directions

• boil scallion white, kimchi, kimchi juice, mushroom, chili powder, soy sauce, stock
• simmer 5 to 10 minutes
• add tofu
• simmer 5 to 10 more minutes
• garnish with scallion green
• serve