Spicy & Savory Kimchi Jjigae Made with Unripe Kimchi
Spicy & Savory Kimchi Jjigae Made with Unripe Kimchi
A Refreshing Kimchi Jjigae with Slightly Sour Kimchi
This is my personal recipe for a delicious kimchi jjigae made using unripe kimchi, which offers a wonderfully tangy and refreshing flavor. It’s a perfect side dish that will have you reaching for more rice!
Main Ingredients- 1 bowl of unripe kimchi (approx. 2 cups, with filling removed)
- 1 can (150g) tuna
- 1 handful of green onions (approx. 10cm length, diagonally sliced)
Cooking Instructions
Step 1
First, rinse the unripe kimchi lightly under running water to remove excess filling. Then, chop it into bite-sized pieces (about 2-3cm) and place it in a pot. This step helps to preserve the uniquely crisp and refreshing taste of the less-fermented kimchi.
Step 2
Add 2 tablespoons of sesame oil to the pot containing the chopped kimchi. Sauté the kimchi over medium heat for about 3-5 minutes, or until it becomes translucent and tender. This process helps to eliminate any raw smell from the kimchi and adds a rich, nutty aroma.
Step 3
Once the kimchi is well-sautéed, pour in 1 cup (200ml) of water. It’s important not to add too much water, just enough to partially cover the kimchi. This helps to balance the seasoning and prevents the stew from becoming too diluted.
Step 4
Add 1 ladle (approximately 50ml) of kimchi brine. This ingredient is key to deepening the umami flavor of the jjigae and adds a more complex and robust taste.
Step 5
Since unripe kimchi can be quite pale, add 1 tablespoon of gochugaru (Korean chili flakes) to give the stew a vibrant red color and a pleasant spicy kick. Feel free to adjust the amount based on your preference for heat.
Step 6
If you desire a deeper, tangier flavor similar to well-aged kimchi, add 1 tablespoon of vinegar. This will complement the natural sourness of the unripe kimchi, creating a more captivating flavor profile. Adjust the amount of vinegar according to your taste.
Step 7
Now, it’s time to let the jjigae simmer. Bring it to a boil over high heat, then reduce to medium heat. Let it simmer gently for about 10-15 minutes, or until the kimchi is tender and the broth has slightly thickened. If the broth reduces too much during cooking, add a little more water as needed, ensuring the kimchi becomes soft and the broth develops a slightly opaque appearance. This slow simmering process helps to remove any raw taste from the kimchi and allows its full flavor to develop.
Step 8
Once the kimchi is tender and the broth has a good flavor base, add the handful of diagonally sliced green onions and the can of tuna. Gently ladle some hot broth over the tuna before adding it to the pot to help prevent it from breaking apart too much.
Step 9
After adding the tuna, avoid stirring too vigorously. Instead, gently spoon some of the hot broth over the tuna pieces for about 1-2 minutes to heat through without breaking them up. Once the kimchi has softened completely and the broth is rich and flavorful, your delicious and spicy kimchi jjigae made with unripe kimchi is ready! Enjoy it piping hot with a bowl of steamed rice!
