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| Alternative names | Kimchi stew |
|---|---|
| Type | Jjigae |
| Place of origin | Korea |
| Main ingredients | Kimchi |
| Korean name | |
| Hangul | 김치찌개 |
| RR | gimchijjigae |
| MR | kimch'itchigae |
| IPA | [kim.tɕʰi.t͈ɕi.ɡɛ] |
| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
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Drinks List of Korean drinks
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Kimchi-jjigae[1] (Korean: 김치찌개) orkimchi stew[1] is ajjigae, orstew-likeKorean dish, made withkimchi and other ingredients, such aspork,scallions,onions, and dicedtofu. It is one of the most common stews in Korean cuisine.
Kimchi existed as a non-spicy pickled vegetable dish well prior to theJoseon era (1392–1897); it was not until the introduction of chili peppers to the Korean peninsula mid-era that the variant of kimchi which has become the de facto standard of today was created.Kimchi-jjigae is assumed to have developed around this time as well.[2]
Kimchi's flavor as an ingredient becomes stronger and more complex as it ages.[3] As a result,kimchi-jjigae is often cooked using older, more fermented, and "riper" kimchi, which has a much more pronounced flavor and contains higher amounts ofprobiotics.[4] (Living bacteria in fresh, uncooked kimchi will not survive the cooking process.) As kimchi is the core ingredient inkimchi-jjigae, other ingredients are dependent on personal preference.
Sliced kimchi is put into a pot with the meat of choice and other typical ingredients, such astofu, sliced spring onions, and garlic. They are stewed in water oranchovy (myeolchi) stock. The stew is seasoned with fermented bean paste (doenjang) or fermented red pepper paste (gochujang).[2]
Like many other Korean dishes,kimchi-jjigae is usually eaten communally from the center of the table if more than two people are served. It is accompanied by traditional side dishes (banchan) and rice. It is usually cooked and served boiling hot in a stone pot.
Beyond the standard ingredients of beef, pork, or chicken, some varieties are called by their particular names.
