Healthy Recipes Healthy Regional Recipes Healthy Asian Recipes Healthy Korean Recipes Kimchi Jjigae 5.0 (1) 1 Review Kimchi jjigae (stew) is one of the most beloved jjigaes in Korea. This comforting one-pot stew is best when made with older, well-fermented kimchi. While anchovy broth is traditional, you can swap it for reduced-sodium chicken broth, beef broth, vegetable broth or even water (as long as your kimchi is flavorful). Feel free to add some pork belly along with the kimchi for a classic spin on this recipe. Read more about kimchi jjigae. By Hyosun Ro Published on May 19, 2021 Print Rate It Share Share Tweet Pin Email Photo: Hyosun Ro Active Time: 45 mins Total Time: 45 mins Servings: 2 Nutrition Profile: Dairy-Free Egg Free Gluten-Free High-Protein Low Carbohydrate Nut-Free Jump to Nutrition Facts Ingredients Broth 4–5 medium or large dried anchovies (see Tip) 3 cups water 1 small piece dashima (dried kelp; optional) Stew 2 cups packed fully fermented napa cabbage kimchi 1 tablespoon sesame oil or neutral cooking oil 1–3 teaspoons gochugaru 1 clove garlic 6 ounces medium-firm tofu, sliced into 1/2-inch thick slabs 2 scallions, roughly chopped Pinch of salt (optional; see Tip) Ground pepper to taste Directions To prepare broth: Clean anchovies by opening the belly of each one and scraping the guts out (leave the heads on). Place the cleaned anchovies in a medium pot. Add water and dried kelp (if using); bring to a boil. Reduce heat to medium-high and boil, uncovered, for 10 minutes. Remove and discard the anchovies (and kelp, if using). Transfer the broth to a bowl. Wipe out the pot. To prepare stew: Chop kimchi into bite-size pieces. Reserve 1/2 cup juice from the kimchi, if available. Heat oil in the pot over medium-high heat. Add the kimchi, gochugaru to taste and garlic. Cook, stirring, until the kimchi is softened and translucent, about 5 minutes. Add the anchovy broth and any reserved kimchi juice; bring to a boil. Reduce heat to medium, cover and simmer for about 15 minutes. Add tofu and scallions; cook until the tofu is heated through, about 5 minutes. Season with salt, if desired, and pepper to taste. Serve while bubbling hot with a bowl of rice. To make ahead Cover and refrigerate for up to 4 days. Tip Serious Korean home cooks search for the best-quality dried anchovies because they are such an important staple. Look for them in Korean markets and well-stocked Asian markets. They are also available online—Seoul Mills is a good source for them and other staples of Korean cuisine. In place of salt, you can substitute Korean soup soy sauce, fish sauce and/or salted shrimp to taste. Rate it Print Nutrition Facts (per serving) 201 Calories 12g Fat 9g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 201 % Daily Value * Total Carbohydrate 9g 3% Dietary Fiber 4g 14% Total Sugars 4g Protein 17g 34% Total Fat 12g 15% Saturated Fat 2g 10% Cholesterol 21mg 7% Vitamin A 401IU 8% Sodium 958mg 42% Potassium 277mg 6% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved