Easy Kimchi Stew Recipe (Jjigae) With Pork and Tofu (2024)

FAQs

What is the difference between kimchi jjigae and tofu stew? ›

Soondubu has a much softer and fluffier texture from the silken tofu and the egg that gets cracked in at the end. Kimchi jjigae uses firm tofu that doesn't break down in the stew, and uses a lot more kimchi which is the predominant flavor.

Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria. If you eat them regularly, the probiotics in fermented foods can be beneficial to your gut microbiome. Studies suggest that eating kimchi on a daily basis could help to improve some digestive problems.

Kimchi jjigae is a flexible dish. You can use certain ingredients that are already available in your pantry. If pork belly is not available, use a cut of pork that has some fat like pork shoulder or pork butt. Some people even use Spam or bacon.

Both silken and regular tofu can be found in soft, medium, firm, and extra-firm consistencies. They are made with the same ingredients, but they are processed slightly differently and are not interchangeable in a recipe.

Firm and extra-firm tofu are dense and solid and hold up well in stir-frys, soups or on the grill. Soft tofu is good for soups and making dips or spreads, where a smoother texture is desirable and the recipe calls for blending, mashing or puréeing.

Kimchi spoilage and over-fermentation

It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.

The most common reaction to fermented foods is a temporary increase in gas and bloating. This is the result of excess gas being produced after probiotics kill harmful gut bacteria and fungi. Probiotics secrete antimicrobial peptides that kill harmful pathogenic organisms like Salmonella and E. Coli.

Kimchi is a healthy food because it provides beneficial bacteria. It helps balance your gastrointestinal tract by providing probiotics, cleansing digestive routes, and helping with digestion. The high-fibre content in kimchi also helps to detoxify the body.

Meat was expensive, and most people couldn't afford if for every meal. But when they did eat meat, they would often chose pork, as it was relatively inexpensive compared to other meat sources. Containing a lot of fat, pork belly in particular was sold at a lower price.

I make this dish all the time- it's super simple to prepare and hearty and delicious. You can eat it as is or add white rice to it. For a change of pace try brown or wild rice, or even quinoa! Kimchi-jjigae is a Korean staple and very popular in Japan as well.

What do Koreans eat with pork belly? ›

You can grill pretty much anything you want but my typical choices are thinly sliced green chilies, sliced garlic, enoki mushrooms and aged Kimchi! I personally think these are must have items to enjoy Korean pork belly BBQ properly.

Kkongchi kimchi-jjigae (꽁치 김치찌개) is made with Pacific saury. Budae-jjigae (부대찌개) is made by stewing kimchi with various ingredients not native to Korean cuisine, including Spam, hot dogs, and American cheese slices.

With exception of the fattiness of the pork belly, this spicy tofu soup is very good for you. Kimchi packs lots of vitamins and minerals in addition to the great probiotics! Tofu has lots of protein and is low fat, and the remaining ingredients are good for you as long as you're not on a low sodium diet.

Long-time fermented kimchi is going to have a sour, rich, and strong taste, which is perfect for making flavorful dishes such as kimchi tofu soup. Fermented kimchi is also loaded with good bacteria, which can help you maintain a healthy digestion.

In Korea, kimchi jjim made with mackerel is also popular. Because the kimchi is slow braised, this recipe uses less liquid than the amount used for kimchi jjigae (stew). The resulting dish is drier than kimchi stew but with deliciously concentrated flavors!