Jjigae, or Korean stew,

Kimchi becomes a great base for so many different recipes when it grows older! Kimchi jjigae (김치찌개) is the most popular dish made using aged kimchi. It’s my all-time favorite stew and a staple in Korean homes!

We often had just kimchi jjigae and a bowl of rice for dinner while we were growing up in Korea. I can’t recall ever growing weary of it! This is a little pot of comfort food that will fill you up for a pleasant dinner, whether you prepare it to use up leftover kimchi or to sate a craving.

Before using your kimchi, add a small amount of vinegar if you can’t wait for it to go sour. While it won’t taste as delicious as sour kimchi, it will be somewhat beneficial.

In Korea, fatty pork is the preferred ingredient for kimchi jjigae, despite the wide range of variations. Fatty pork and kimchi are a match made in heaven, as I always say. Pork ribs are popular and tasty in kimchi stew, which is not surprising.

Before cooking with kimchi, pre-boil the ribs for 20 to 30 minutes, or until they are moderately tender. If pork isn’t your thing, use canned tuna or beef. There is also a canned tuna variation of this recipe.

Make the stew foundation from the water used to rinse the rice (ssalddeumul, 쌀뜨물). It is frequently included in Korean stews. Utilize the water from the third or second rinse cycle. The broth gets a modest thickening and taste boost from the rice water.

Vegetable, chicken, milky bone, or anchovy broths are also excellent choices for soup bases.

If there is any remaining kimchi liquid, use it. It will give the broth a ton of flavor. It’s not that hard to make kimchi at home if you want to give it a try. I’ve included my simple recipes for vegan kimchi, mak kimchi, and pogi kimchi below.

3. Scorpio