Kimchi Jjigae – Korean spicy kimchi stew

I accidentally made too much radish kimchi for my last batch when the daikons were on sale six daikons for $1.99! This time the radish kimchi got so sour within a week or two. When your kimchi is too sour, use it to make Korean kimchi jjigae. Jigae is a stew using very sour kimchi, broth, and Gochujang pepper paste as the main ingredients. The stew may have vegetables, meat, and or seafood ingredients.

I hope my husband will like my radish kimchi jjigae version. I have no idea if I am going to like it or not so I am using my phone to take the pictures as I go with the flow.

Prep time: 15 minutes
Cook time: 1 hour
Serving: about 3 quarts

Ingredients:

1/2 Tbsp vegetable oil
4 cups over-fermented sour radish kim chi with juice (2/3 of that jar)
1 yellow onion, diced
1 quart fish bone broth
1 quart chicken bone broth
2 Tbsp Korean gochujang pepper paste
1.5 Tbsp sugar
1 Tbsp Viet Huong fish sauce
nappa cabbage
1 bag enoki mushrooms
4 ex-large eggs
1 block silken tofu*
Garnish with scallions and roasted sesame seeds

Note: This is more like a documentation how I made this stew version. I don’t have a recipe for my homemade fish bone broth or chicken bone broth yet. Follow Betty Garden’s simple pork jjigae recipe if you use water and canned chicken broth.

self reminder: Use two blocks of silken tofu next time.

Direction:

1. Dump all the ingredients besides the tofu, eggs, emoji mushrooms, Napa cabbage, and garnished ingredients and cook on high heat until it boils. My fish and chicken broth were frozen so it took 10 minutes for everything to boil. Once it boils, lower the heat to medium, cover the pot leaving some opening and simmer the stew for about 30 minutes.

2. After 30 minutes, I added the enoki mushrooms and nappa cabbage.

3. Add in the cubes silken tofu and crack the eggs into the pot of stew and simmer for 10 minutes. Let the eggs poached in the stew without stirring.

4. Garnish with roasted sesame seeds and chopped scallions for individual servings. It supposed to make it taste better.

Taste result:

I still don’t like raw scallions in my food. This soup sure does taste so much better than the over fermented super sour radish kimchi I had. My husband likes this stew. I would make it if my husband requests it or if my radish kimchi is too sour to eat again. I would add another block of silken tofu next time.

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