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Kimchi Jjigae 김치찌개 - (Korean Food)
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Last Modified : 2017/02/18

Travel regions : South Korea
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1. Ingredients for Kimchi Jjigae


-Primary ingredients: Kimchi and water
-Secondary ingredients: Seasoning (chili powder and salt), tofu, meat, etc.




2. Taste evaluation


-Spicy:★★★☆☆
-Salty:★★★☆☆
-Sweet:★☆☆☆☆
-Sour:★★☆☆☆




3. Introduction to Kimchi Jjigae (Kimchi stew)

Koreans eat rice with soup like Jjigae almost all the time. And the most popular and common one is called Kimchi Jjiae.

It’s made by boiling water with well-known Korean traditional food, Kimchi, along with tofu, meat and other ingredients as you like.

It’s another way to enjoy Kimchi so I’m going to introduce it to you.

Although Kimchi Jjigae is one of Koreans’ favorite soup recipes, its history is merely 100 years.

Koreans started to produce napa cabbages since the 19th century and the recipe using napa cabbages and red seasoning sauce was introduced and passed down to later generations since then.

It’s believed that the leftovers from every meal or those that are too old to eat have been naturally used in Jjigae by boiling them in water.







Kimchi Jjigae should use Kimchi that’s fermented enough to taste sour. Raw Kimchi that’s just made does not have a deep flavor or scent.

Put fermented Kimchi into water and add pork, fish(anchovies) and tofu in it. For young people, you could always add canned ham instead, and add more seasoning such as chili powder and salt according to your preference.

Regular and original Kimchi Jjigae uses pork.

Raw Kimchi is crunchy but Kimchi boiled in water is so soft and that makes the soup taste sour and spicy. And greasy pork meat is chewy and tasty.

If you’re satisfied with Kimchi taste during your trip, I want you to try Kimchi with different recipe.

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4. Kinds of Kimchi Jjigae

Kimchi Jjigae is easily found on anyone’s dinner table in Korea so there are so many recipes according to the cook’s preferences. Meat and tofu is usually added but some add ham or canned tuna for children.


- Regular Kimchi Jjigae: Boiling water with Kimchi in it and adding tofu at the end

- Pork Kimchi Jjigae: Adding pork meat to regular Kimchi Jjigae

- Tuna Kimchi Jjigae: Adding canned tuna to regular Kimchi Jjigae

- Ham Kimchi Jjigae: Adding ham (canned hams like Spam ham) to regular Kimchi Jjigae







5. How to enjoy Kimchi Jjigae even more

As Korean dinner table consists of rice, side dishes and Jjigae, it’s better to have it with a bowl of rice whichever you order.

Especially Kimchi stew uses strong sauce so you’d have to eat it with rice than eat it alone.

Koreans think that any soup or stew should be served very hot. So Jjigae is served in a heat-resisting earthen pot.

You’re supposed to eat this spicy liquid when it’s still hot so it might be painful for foreigners.

So I want you to try bits of Kimchi, meat and tofu first. And when you’re used to the spicy taste and the soup is cooled down, try it.

You might find that it is a neat version of Tom Yum Kung from Thailand but without spices and condiments.







キムチチゲ, 김치찌개, 밥, 찌개, 돼지고기, 뚝배기, kimchi-stew, rice, jjigae, pork, ttukbaegi
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