Spicy and Deep Flavor: Kimchi Jjigae Recipe Perfected with Secret Ingredients
Spicy and Deep Flavor: Kimchi Jjigae Recipe Perfected with Secret Ingredients
You Can’t Go Wrong with This! The Ultimate Kimchi Jjigae Recipe Everyone Loves
Say goodbye to ordinary Kimchi Jjigae! Introducing a recipe for a deep, spicy, and flavorful Kimchi Jjigae, perfected with a special secret ingredient and meticulous care. Make this rice-stealing stew today!
Main Ingredients- Aged Kimchi (Dongchimi-style or well-fermented) – 1/4 head, chopped into bite-sized pieces
- Canned Tuna – 1 can, drained
- Onion – 1/2, thinly sliced
- Scallion (Green Onion) – 1/2 stalk, cut diagonally
- Minced Garlic – 1/2 Tbsp
- Gochugaru (Korean Chili Flakes) – 1 Tbsp (adjust based on kimchi’s spiciness)
- Sugar – 1/2 Tbsp (to balance the sourness of aged kimchi)
- Sesame Oil (Deulgireum) – 2 Tbsp
- Anchovy Fish Sauce – 1 to 2 Tbsp (the secret for umami and deep flavor!)
Cooking Instructions
Step 1
Prepare all your ingredients. Chop the aged kimchi into bite-sized pieces, thinly slice the onion, and diagonally slice the scallions. Make sure to drain the canned tuna thoroughly.
Step 2
Heat 2 Tbsp of sesame oil (deulgireum) in a pot over medium heat. Add the chopped aged kimchi and stir-fry until softened and fragrant. Stir-frying the kimchi well is key to bringing out its deep, characteristic flavor. (Tip: If you’re adding Spam, you can sauté it along with the kimchi at this stage. If you’re concerned about the fat from Spam, you can briefly blanch it before adding.)
Step 3
Once the kimchi is softened, add 1 Tbsp of gochugaru and 1/2 Tbsp of sugar, and continue to stir-fry. The sugar helps to mellow the sourness of the aged kimchi, while the gochugaru adds a beautiful red color. Add the sliced onion and scallions and stir-fry until they are slightly softened.
Step 4
After stir-frying the ingredients, add 1/2 Tbsp of minced garlic and stir to release its aroma. Now, for the secret ingredient that elevates this Kimchi Jjigae: add 1 to 2 Tbsp of anchovy fish sauce. Fish sauce adds an incredible depth of umami and a rich flavor that’s distinct from regular Kimchi Jjigae. Adjust the amount based on the saltiness and sourness of your kimchi.
Step 5
Pour enough water or anchovy broth to cover the stir-fried kimchi ingredients. Bring to a boil over high heat, then reduce the heat to medium-low. Simmer until the kimchi is tender and the broth has slightly reduced, creating a rich stew. (Tip: Chef Lee Hye-jung emphasizes the importance of fish sauce in her Kimchi Jjigae recipe. You’ll notice how just adding fish sauce significantly deepens the flavor. If you’re looking for an extraordinary Kimchi Jjigae, definitely try using fish sauce!)
Step 6
The flavor of Kimchi Jjigae can vary greatly depending on the ingredients used. A Kimchi Jjigae made with Spam is a fantastic, easy meal, especially for those living alone. Compared to using pork or tuna, Spam Kimchi Jjigae offers a cleaner yet equally rich taste. Enjoy this addictive Kimchi Jjigae that will have you finishing your rice in no time!
