Soul-Warming & Spicy YesYum Kimchi Jjigae
Soul-Warming & Spicy yesyum Kimchi Jjigae
When you’re in the mood for something warm, comforting, and packed with bold flavors, Kimchi Jjigae is the answer. This iconic Korean dish is a spicy, tangy stew that’s hearty, satisfying, and so simple to make. With yesyum Kimchi as the star ingredient, you’re guaranteed an unforgettable bowl of deliciousness. Let’s get cooking!
Ingredients
Base:
- 2 cups yesyum Classic Kimchi (with juices), roughly chopped
- 200 g firm tofu, sliced into bite-sized rectangles
- 200 g pork belly, thinly sliced (optional; sub with mushrooms for vegan/vegetarian)
- 1 medium onion, sliced
- 1 medium zucchini, sliced into half-moons
- 1 cup mushrooms (shiitake or white button), sliced
- 3–4 cups water or unsalted stock
Seasoning & Garnish:
- 2 tbsp gochugaru (Korean red chili flakes; adjust for spice level)
- 1 tbsp yesyum Korean G Sauce
- 1 tbsp soy sauce
- 1 tsp sugar (optional, to balance flavours)
- 1 tsp sesame oil
- 2 green onions, chopped
- Sesame seeds (optional)
Instructions
Step 1. Prep the Ingredients
Chop the yesyum Classic Kimchi, tofu, veggies, and pork belly (if using) into manageable pieces. Measure out your seasonings so everything’s ready to go.
Step 2. Start the Stew Base
Heat a medium-sized pot over medium heat. Add the pork belly slices (if using) and cook until lightly browned. For a vegan version, skip this step. Add the chopped yesyum Classic Kimchi and stir-fry for 3–4 minutes to release its aroma and deepen the flavours.
Step 3. Build the Broth
Pour in 3–4 cups of water or stock, then add the kimchi juice. Bring to a boil. Stir in gochugaru, yesyum Korean G Sauce, soy sauce, sugar (if using), and sesame oil. Let everything simmer for 10 minutes.
Step 4. Add the Good Stuff
Add the sliced onion, zucchini, and mushrooms to the pot. Simmer for another 5–7 minutes, until veggies are tender. Gently place the tofu slices on top and simmer for 5 more minutes to heat through.
Step 5. Garnish and Serve
Ladle the piping hot Kimchi Jjigae into bowls. Garnish with chopped green onions and a sprinkle of sesame seeds for extra flair.
Pro Tips
- Boil dried anchovies and kelp in water for 10 minutes, strain, and use as a richer soup base.
- Serve with steaming bowls of short-grain rice for the ultimate cozy meal.
- Add instant ramen or udon to the pot for a fun twist!
How to Store
Store leftovers in the fridge—it tastes even better the next day as the flavours meld. Enjoy soul-warming goodness whenever you need it!