Spicy Kimchi Jjigae (Simple & Pork-Free)
Spicy Kimchi Jjigae (Simple & Pork-Free)
A Hearty and Spicy Kimchi Jjigae Perfect for Chilly Days
On cold days when you crave a warm and zesty stew, try this easy Kimchi Jjigae recipe made with simple ingredients, no pork needed. The deep, rich kimchi broth combined with tender potatoes creates an irresistible flavor that will have you finishing your rice in no time. Enjoy a hearty meal using common pantry staples!
Main Ingredients- 1 bowl ripe kimchi (about 300g), chopped
- 1/2 onion, thinly sliced
- 1 potato, diced
- 2 Korean chili peppers (cheongyang), thinly sliced diagonally
- A bit of green onion, sliced diagonally
- 1 can tuna in chili oil (with oil)
Seasoning & Broth- A handful of dried anchovies (for broth)
- 2 cups water (approx. 400ml, omit if using anchovy broth)
- 1/2 Tbsp minced garlic
- 3 Tbsp soy sauce (or fish sauce)
- 2 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- A handful of dried anchovies (for broth)
- 2 cups water (approx. 400ml, omit if using anchovy broth)
- 1/2 Tbsp minced garlic
- 3 Tbsp soy sauce (or fish sauce)
- 2 Tbsp gochugaru (Korean chili flakes, adjust to taste)
Cooking Instructions
Step 1
Wash and prepare all vegetable ingredients. Peel the potato and dice it into about 1.5cm cubes. Thinly slice the onion. Diagonally slice the Korean chili peppers and green onions to add a fresh aroma. Chop the kimchi into bite-sized pieces.
Step 2
Lightly grease a pot with cooking oil, then add the chopped kimchi and stir-fry over medium-low heat until it becomes translucent. Add the entire can of tuna in chili oil (including the oil) and continue to stir-fry together. This sautéing step mellows the kimchi’s sourness and enhances its umami flavor. (Meanwhile, you can prepare an anchovy broth by boiling dried anchovies in another pot with water. If you don’t have anchovies, you can skip this and use plain water.)
Step 3
Once the kimchi and tuna are well-fried, pour in the prepared anchovy broth (or plain water) to fill about 2/3 of the pot. Approximately 400ml of liquid is suitable, adjust based on the saltiness of your kimchi.
Step 4
Bring the liquid to a boil, then add the diced potatoes. Cook until the potatoes are halfway done, then taste and season with soy sauce (or fish sauce), minced garlic, and gochugaru, mixing well. If it’s not salty enough, add more soy sauce or salt to taste.
Step 5
When the potatoes are almost cooked through, add the diagonally sliced green onions and Korean chili peppers. Cover the pot and let it simmer gently over low heat for another 5-10 minutes. This allows all the flavors to meld together, creating a spicy and deeply flavored Kimchi Jjigae. Enjoy it piping hot with a bowl of rice!
