Easy Kimchi Jjigae, the easiest Korean stew you can make

by Beyond Kimchee on November 30, 2011 · 18 comments

 

Easy Kimchee Jjigae
After indulging myself with deep-fried turkey feast for Thanksgiving and got busy taking all the Christmas stuff out to decorate the house afterward…
I simply don’t have much energy to cook.
But I gotta eat…, you know.

So here I am.

I am going to make an Easy Kimchi Jjigae (Kimchi stew).
Only 4 ingredients and you will get a nice pot of stew that can awaken your soul for the spirit of Christmas.
All because I found a container of store-bought kimchi (kimchee) I purchased about 2 month ago that I totally forgot about its existence… (I left it in my 2nd fridge where I don’t check often)

I used a can spam because that’s what I happened to have. You can use pork belly meat instead if you want to go all natural.

I think I deserve to be lazy this week.

Anyway, here is the world’s easiest Kimchee(Kimchi) stew and it tastes fantabulous…

Only 4 ingredients this time and I’m LOVING it!

Slice onion and spread on the bottom of stew pot.

Here is the can of spam in case you never seen it before.


At a moment I was tempted to make this…

But I stick with my original plan. Slice the spam babe.

Scatter half the spam on top of onion…

Here is my forgotten Kimchi
Very, very fermented…, Oh, Lord! the smell…!

You MUST use very fermented Kimchi for the stew recipe.

Just dump over onion and spam in the pot.

Put the rest of spam slices on top.

Pour chicken stock just enough to cover your Kimchi…

Put the lid on but leave a little space so it doesn’t boil over.

Boil first…

Reduce heat to low. Cover completely with lid and simmer for 20 -25 minutes until Kimchi gets tender.
Your stew will taste even better on the next day.

Turn your Christmas music on,
Grab a bowl of rice,
and indulge yourself with a humble Korean stew.

 After all,
it all began in a humble stable
far far away, long long ago…

Hope your days are filled with joy.

Easy Kimchi Stew
Kimchee Jjigae 2, the easiest Korean stew you can make

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Serving Size: 4-6

Ingredients

1 1/2 lb fermented kimchee or kimchi
1 medium onion, sliced
12 oz can low sodium spam, sliced
2 1/2 C or more low sodium chicken stock

Directions

  1. In a pot place onion on the bottom, and put half the spam on top. Evenly distribute kimchee slices over and put the rest of the spam slices on top of kimchee.
  2. Pour chicken stock over enough to cover the kimchee. Boil first and reduce the heat to low. Cover with a lid and simmer for 20-25 minutes until kimchee gets tender.
  3. Serve hot with rice.
  4. The stew tastes better on the next day.
http://www.beyondkimchee.com/easy-kimchi-jjigae/

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Leave a Comment

{ 18 comments… read them below or add one }

Pinkdolly November 30, 2011 at 11:20 am

wow this looks so easy to make – can I just used tinned kimchee?

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kitchenriffs November 30, 2011 at 12:28 pm

I haven't had Spam for years!  Maybe it's time again . . .   Anyway, really nice, easy recipe.  Although when I make this for the first time, I think I'll try pork belly :-)  Thanks for a fun recipe.

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Amy @ Elephant Eats November 30, 2011 at 1:49 pm

I love making kimchi jigae! I usually saute the onions and kimchi first before adding water…do you think that's unnecessary? If so I will definitely skip that step from now on! 

I love adding cellophane noodles and rice cakes into it to. YUM!

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beyondkimchee November 30, 2011 at 3:40 pm

Hi Amy
I found sauteing onion and Kimchi is unnecessary since they get soften very well after the braising in the stew. The addition of noodles and rice cakes will upgrade this Jjigae to another level! I love rice cakes in Kimchi Jjigae.

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beyondkimchee November 30, 2011 at 3:42 pm

Pork belly gives the stew more authentic in flavor. Definitely go for it.

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beyondkimchee November 30, 2011 at 3:43 pm

Sure! I personally have not tried Kimchee in a tin but as long as it is well fermented it should taste fine.

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Fern @ To Food with Love November 30, 2011 at 5:35 pm

Looks so good, and I can't believe how easy this is! You've got me…I think I'll need to buy kimchee this weekend!

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Melissa November 30, 2011 at 6:34 pm

Holly! I love kimchee jigae as well, but the real reason I am commenting is to see if you knew that this recipe has appeared on TasteSpotting. I was surprised and happy to see your blog on there. I used to comment as Militialicious, by the way, but I am shutting down my old blog in preparation for an art blog. Hope you and yours are well!

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Cptfitz November 30, 2011 at 8:08 pm

This is my favorite comfort food! I've even had it with sliced hot dogs when we didn't have pork, spam or bacon…. still yummy. 

So where did you get that Korean nativity? It's so beautiful!

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Judy November 30, 2011 at 8:27 pm

That's some crazy stew! I love korean soups but I'm always scrambling to get all the ingredients. This is just perfect for after work days =)

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Duncan November 30, 2011 at 10:17 pm

Hi Holly, I also took a photo of that lovely nativity scene in your home! I've mentioned you on my blog today.

Duncan In
Kuantan

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Wongchingwah December 1, 2011 at 12:20 am

It's an interesting use of the Spam, I think can also use the Chinese Luncheon Meet (in a can) to do this dish ! (Link from Duncan from Kuantan) 

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beyondkimchee December 1, 2011 at 4:44 am

Thanks! Someone got it for me in Korea.

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beyondkimchee December 1, 2011 at 4:46 am

Of course I remember you, Melissa!
I am excited to see more of your art work. Please let me know when you open your new blog.

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Martine December 6, 2013 at 5:17 pm

Hi just wondering where you got the Korean nativity ? sheltonmartine@gmail.com

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Macklyn Ansam December 15, 2013 at 1:37 pm

Hello Holly, I’m really impressive to know and try to make a stew in my daily meal, but very hard to get a kimchee that I can put into my soup. When I look into you recipes make me salivating. oh… yummy So. do you have any any idea where I can find buy some kimchee or direct selling to Malaysia?

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Holly December 18, 2013 at 8:46 pm

Any Korean grocery stores will sell package kimchi. There are a few in Ampang point area and Mont Kiara.

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Benzinbullock January 9, 2014 at 12:40 am

Dude, this worked amazingly! It tasted pretty comparable to restaurant one’s. So easy and hearty, it has become a staple of my diet. Thanks so much!!

Benzin

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