Kinja Eats: Kimchi Jjigae

October 22, 2018

Kinja is currently looking to hire an experienced Sushi Chef. We would prefer someone with previous and varied experience preparing both traditional and modern Japanese Sushi. We are also looking for help in the kitchen as well as an additional server. The ability to work well with others and handle constructive advice is a must. We are an easy going family owned establishment so we are looking for someone who can fit in to that kind of an environment. At the same time we take our business very seriously in that we provide the highest quality ingredients and dishes that we can to our customers. If you are interested in and qualified for this position then please contact us

Daily Dish:

Kimchi Jjigae

(Spicy Kimchi Soup)

A rich, spicy soup made from our traditional kimchi, tofu, pork and vegetables. This soup is great any time but is especially well suited for cold, damp winter days. Breathe some warmth and life back into your day will a bowl of our Kimchi soup and either a hot tea or sake.

Kimchi-jjigae (김치찌개) or kimchi stew is a jjigae, or stew-like Korean dish, made with kimchi and other ingredients, such as scallions, onions, diced tofu, pork, and seafood. (Pork and seafood are generally not used in the same recipe.) It is one of the most common jjigae in Korea.

History

Kimchi is known to have been eaten as pickled vegetables and only became the kimchi known today in the mid-Joseon era, when chili peppers were first introduced to the country. Kimchi jjigae is assumed to have been developed around this time, as well.

Preparation and Serving

Kimchi jjigae is often cooked in Korean homes using older, more fermented and "ripe" kimchi, creating a much stronger taste and containing higher amounts of "good" bacteria (also found in yogurt). (Living bacteria in fresh, uncooked kimchi will not survive the cooking process.) The stew is said to be more flavorful if prepared with older kimchi, while fresh kimchi may not bring out a full and rich flavor. Kimchi is the most important ingredient in kimchi jjigae. Other ingredients depend on personal preferences.

Sliced kimchi is put into a pot with beef, pork, or seafood; tofu; sliced spring onions; and garlic. They are boiled with water or myeolchi (anchovy) stock. The stew is seasoned with doenjang (bean paste) or gochujang (red pepper paste).

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 banchan (side dishes) and rice. It is usually cooked and served boiling hot in a stone pot.

Varieties

Besides the standard ingredients of beef, pork, or chicken, some varieties are called by their particular names.

Chamchi kimchi jjigae (참치 김치찌개) is made with tuna, usually the canned type made specifically to use in jjigae. It is popular for camping trips or picnics, because it is easy to make.
Ggongchi kimchi jjigae (꽁치 김치찌개) is made with Pacific saury.
Budae jjigae (부대찌개) is made by mixing ingredients — noodles (normally, ramen noodles), tuna, spam, vegetables, etc. — into the basic kimchi jjigae broth. Budae means “army unit” in Korea; this variety of kimchi jjigae was popular with soldiers, who found it convenient to mix in their leftovers into the jjigae broth.

https://en.wikipedia.org/wiki/Kimchi-jjigae

Feeling like you need a little more spice in your life, then come see us at our North Division location and order a bowl of our Spicy Kimchi Soup today.

Dish of the Day Author: Kinja