KOREAN
Kimchi Jjigae
Savory broth built from stock, kimchi, garlic, and fermented chili paste.
Start from beef bone broth, chicken bone broth, or pork bone broth as foundational broth. Kimchi, gochujang, and pork belly layer into that base for a quick jjigae liquor.
Ingredients
- 2 L beef bone broth, chicken bone broth or pork bone broth
- 300–400 g well-fermented kimchi and its juice
- Gochugaru and gochujang
- Garlic, onion, tofu
- optionalPork belly or canned tuna
- Soy sauce, sugar, sesame oil
Method
- Fry kimchi in oil until edges caramelize.
- Add the bone broth, paste, and aromatics; simmer 15–20 minutes.
- Add tofu and protein; adjust seasoning; finish with scallion.