Simple Kimchi Jjim (Stewed Kimchi) with Nothing Else at Home
Simple Kimchi Jjim (Stewed Kimchi) with Nothing Else at Home
Delicious even without meat! Super simple Kimchi Jjim recipe using just one head of kimchi from your fridge.
Don’t you often find yourself with no food other than kimchi in the fridge? It happens to us frequently! It’s a mystery how, despite grocery shopping, the refrigerator always seems empty. In such times, a single head of kimchi is more than enough. The only essential addition is a bowl of hot rice – and plenty of it! How about trying Kimchi Jjim, a perfect rice thief made solely from kimchi?
Main Ingredients- 1/2 head of kimchi (well-fermented kimchi recommended)
- 1/2 stalk of green onion
- 1/2 onion
Seasonings and Other Ingredients- 1 Tbsp anchovy sauce (or 1/2 Tbsp soy sauce for soup if unavailable)
- 1 tsp doenjang (soybean paste) (for removing gamey odors and adding umami)
- 2 Tbsp sugar (to adjust sourness)
- 1 Tbsp gochugaru (Korean chili flakes) (for color and spiciness)
- 2-3 Tbsp perilla oil (for nutty flavor)
- 600-700ml water
- 1 Tbsp anchovy sauce (or 1/2 Tbsp soy sauce for soup if unavailable)
- 1 tsp doenjang (soybean paste) (for removing gamey odors and adding umami)
- 2 Tbsp sugar (to adjust sourness)
- 1 Tbsp gochugaru (Korean chili flakes) (for color and spiciness)
- 2-3 Tbsp perilla oil (for nutty flavor)
- 600-700ml water
Cooking Instructions
Step 1
First, prepare the vegetables. Slice the green onion diagonally into about 1cm thick pieces. Thinly slice the half onion into shreds.
Step 2
Lightly grease a deep pan or pot with perilla oil. Add the sliced onions and stir-fry over medium-low heat until translucent. Once the onions are softened and their sweetness is released, add 1 tablespoon of anchovy sauce and 1 teaspoon of doenjang (soybean paste). Stir-fry together to cook off any raw odor.
Step 3
Add the chopped kimchi (about 1/4 head) to the pan with the sautéed onions. Pour in 600-700ml of water. Add 2 tablespoons of sugar and 1 tablespoon of gochugaru. Bring to a boil over high heat. Once boiling, reduce the heat to medium, cover, and simmer for about 30 minutes until the kimchi is tender. To prevent sticking, stir and flip the kimchi occasionally while it simmers.
Step 4
After about 30 minutes, when the kimchi is thoroughly cooked and soft, add the prepared green onions and drizzle with 2-3 tablespoons of perilla oil. Reduce the heat to low, cover, and let it simmer for another 10 minutes to deepen the flavors of the stew.
Step 5
Taste the stew and adjust the seasoning as needed. Add a little water or salt if it’s too bland, or a bit more sugar if it’s too sour. Enjoy with a steaming bowl of rice!
