Kimchijjigae

Kimchijjigae is a popular Korean stew made primarily with fermented kimchi. It is a staple dish in Korean cuisine, known for its spicy, savory, and slightly sour flavor profile. The stew is typically prepared by sautéing kimchi, often with pork or seafood, and then simmering it in a broth.

Key ingredients in kimchijjigae include ripe kimchi, which provides the distinctive tangy taste and red color, and usually a protein source such as pork belly, tofu, or tuna. Other common additions are onions, garlic, green onions, and sometimes chili peppers for extra heat. The broth can be made from water, anchovy stock, or a combination of ingredients. Seasoning is typically done with gochugaru (Korean chili powder) and gochujang (Korean chili paste), though the amount varies depending on the desired spiciness.

The preparation usually begins by stir-frying the kimchi and chosen protein until fragrant. This step is crucial for developing the depth of flavor. Water or broth is then added, followed by other vegetables and seasonings. The stew is simmered until the ingredients are tender and the flavors have melded together.

Kimchijjigae is often served piping hot in a earthenware pot (ttukbaegi) to keep it warm throughout the meal. It is a common side dish served with steamed rice and other banchan (Korean side dishes). The dish is enjoyed year-round but is particularly popular during colder months due to its warming properties. Variations exist, with different proteins, vegetables, and levels of spiciness catering to diverse preferences.