- For higher protein, replace meat with chicken breast. Put more tofu.
- The quality of kimchi is important in making a good kimchi jiggae. Buy those with brine.
- My foodie friend told me another secret ingredient is to add a teaspoon of “dwenjang”, a Korean preserved bean paste. It adds another layer of complexity to the flavors.
- To be authentic, use anchovies stock.
- You can get all these from Korean supermarket.
Glad that my family enjoyed this simple meal. Stay in, eat in, stay safe.
- 300g of chicken, skinless pork belly/shoulder, cut into bite size pieces
- 1 tbsp rice wine
- Dash of ground black pepper
- 2 cloves of minced garlic
- 1 onion, thinly sliced
- 454 g of kimchi (1 cup), cut into bite size pieces
- ¼ cup kimchi brine
- 4 shiitake mushrooms, stems removed, thinly sliced
- 2 cups of broth (anchovy, chicken, beef, etc.)
- 1 block of medium firm tofu (Japanese pressed tofu), sliced into 1cm thickness rectangles
- 2 stalks of green onion, thinly sliced diagonally
- 1 stalk of green onion, thinly sliced for garnishing
- 1 tsp Korean chili/hot pepper flakes (gochugaru) – can omit if don’t want too spicy
- 1 tsp Korean preserved bean paste (dwenjang)
- 1 tbsp Korean chili/hot pepper paste (gochujang)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Dash of ground black pepper
One pot dish for dinner with meat (chicken, pork belly and pork shoulder), vegetables (kimchi, onion and green onion) and protein (tofu). I like to use 3 different types of meat to give varieties to this one pot dish. Kimchi Jjigae reminds me of our bak kut teh… also one pot dish and with few varieties of pork meat.