This is kimchi jigeh, Korea's traditional of all traditional dishes. Below is the hands-down, best kimchi jigeh recipe of all times. I know this because it's my grandma's that was handed down to my mom. Serve with white rice, brown rice, noodles, or whatever. I sometimes dig right in and just enjoy the pure goodness of this spicy, tangy, hot pot stew by itself. It's Umma's Original Kimchi Jigeh. Hope you like it.

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Recipe Summary

prep:
30 mins
cook:
35 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large saucepan over medium heat. Add oil, garlic, and ginger. Cook and stir until garlic is soft, about 1 minute. Add pork; season with black pepper and salt. Stir-fry until pork is crisp and golden brown, 3 to 5 minutes. Add kimchi and onion; stir-fry until onion is soft, 3 to 5 minutes more.

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  • Add kochu jang and dashida to the vegetables in the saucepan. Pour in enough water to cover all ingredients and bring to a boil. Add green pepper and 1/4 cup reserved kimchi juice. Cover pot, educe heat, and simmer for 15 minutes.

  • Add tofu and simmer 10 minutes more. Add scallions and stir to combine.

Cook's Notes:

Taste before adding more salt. Kimchi will have enough salt for most people.

Rice cakes (1-inch, tube-shaped cakes, not the flat ovals) are an optional ingredient. If using, soak the cakes in water for 30 minutes. Drain and let dry. Heat oil in a skillet and fry rice cakes for 1 minute. Add cooked rice cakes to the saucepan when adding kochu jang.

Nutrition Facts

221 calories; protein 19.5g 39% DV; carbohydrates 13.7g 4% DV; fat 11.1g 17% DV; cholesterol 27.2mg 9% DV; sodium 1101.4mg 44% DV. Full Nutrition
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