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Kimchi Chigae (Kimchi Stew)

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Kimchi Jjigae | Easy Japanese Recipes at JustOneCookbook.com

Although the Bay Area is experiencing summer-like weathers these past weeks, I do feel the season is slowly changing when the chilly wind blows in the evening.  Fall is almost here.

I’m usually late to post seasonal recipes, but for once I’m ready to share this delicious dish to keep you warm.  The dish is called Kimchi Chigae or Kimchi Jjigae.

This stew-like Korean dish is made with kimchi (or kimchee) and other ingredients and today I made a simple version with abundant silky tofu in it.  The stew is full of flavor from sweet, salty, sour, and spicy flavors from the kimchi, traditional Korean fermented napa cabbage.

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There is a lot of room for variation with this dish; you can add protein (meat and fish) and/or other favorite vegetables.  If you want to keep it simple like mine, it only takes a little more than a half an hour from start to finish.

Kimchi Jjigae | Easy Japanese Recipes at JustOneCookbook.com

Many Japanese like to add “Japanese” ingredients like miso in Kimchi Jjigae to add an additional layer of complexity to the flavor.  Also the closest substitute to Korean chili paste (gochujang) in Japanese pantry to add body but not too much heat.  This hearty spicy stew is served bubbling hot and it’s perfect for upcoming cold days!

To get the Kimchi Jjigae recipe, click here over at the Hikari Miso’s website.  Enjoy!

Minute Miso Original

Note: The consistency of Minute Miso is more liquid than typical miso.  If you cannot find Minute Miso, you can substitute with 1 Tbsp. miso paste (awase miso or white miso preferred) and 1 Tbsp. dashi/water for 2 Tbsp. Hikari Miso’s Minute Miso.

Hikari Miso products will be available in Amazon soon (some are available already).  You can also buy Hikari Miso products in Japanese grocery stores (my local Japanese and Asian stores carry their product).

Disclosure: This post is sponsored by Hikari Miso.  To read more about my partnership with Hikari Miso, click click here.

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  12. As I type, our very first cold front is moving in. This kimchi stew would be a great way to welcome the season. Thank you for sharing yet another delicious and delightful post. I hope you had a wonderful Monday. Here’s to an even better week!

    12
    Reply to Monet'> Reply

  14. （ロサンゼルスで）ちょうど秋になりましたのでなみさんのポストはとてもグッドタイミングです。この素敵なキムチちあげは味噌を入れると本当に美味しいでしょう。光はアマゾンで購入できれば嬉しいです。

    14
    Reply to The Ninja Baker'> Reply

  24. Al G

    The Kimchi should be “old”, not fresh. That is it should have been sitting around for a week or two in the fridge (it never lasts much more than that with me). Lactic acid still builds up in the cooler and makes it a little more tangy than the fresh variety. I’m assuming it is the Napa Cabbage version of the Kimchi, not the radish and other varieties.

    One other ingredient highly recommended to be added for the last 10 min of cooking is scallion/green onion, white & green parts sliced in 1″ lengths. I use about 1-2 scallions/serving – adjust to your own taste.

    If you use fresh pork belly, add that in when you are cooking the onions in the beginning.

    Short grain rice is the perfect accompaniment, especially if you turn up the heat with the chilies.

    And lastly, NOT ENOUGH GARLIC!!!!! Yes I’m shouting. Double or triple the amount. It’ll mellow out when cooking.

    Peace, love & Cherry Garcia…..

    25
    Reply to Al G'> Reply

  37. I don’t eat kimchi that much, probably because I have no idea how to really use it. I’ve tried it in fried rice which was good but am loving this soup idea because I’ve been noticing the cool breeze coming in at night too. Yay fall!

    39
    Reply to Des'> Reply

  46. I am totally getting excited about the cooler weather. I am craving hearty stews and soups. This looks wonderful. 🙂

    PS… I went to Wholefoods and they do not carry this Miso brand… I am going to check my local Asian store and I hope they have it. 🙂

    48
    Reply to Ramona'> Reply

  53. Now you’re talking my language. I do love Kimchi and am actually surprised to see something so spicy posted here. 🙂 I’ve never used Kimchi in a soup before but that may have to change. This soup looks quite yummy and perfect for the cooler temperatures that we’re experiencing here.

    55
    Reply to mjskit'> Reply

  56. This “Minute Miso” stuff… since I can’t get it in Europe… can I reproduce it somehow with regular miso paste? I finally bought some for the first time the other day (hooray) – and it rocks. So delicious, I’ve been making vinaigrettes but am looking out for other recipes to try…

    59
    Reply to Charles'> Reply

    • The miso in bottle like the one I used here is diluted so it’s not a paste form anymore. So the amount of miso needs to be adjusted. However, it’s miso, so sure you can use it. What kind of miso did you buy? Red, white, awase miso?

      Sissi used to use Hikari Miso brand miso (now she’s using miso sent from Japan) and I was surprised they can get Hikari Miso in Switzerland!

      68
      Reply to Nami'> Reply

  59. I have never had kimchi chigae, but I often prepare soups and stews with kimchi and it always transforms everything to a complex, amazing dish. Your kimchi stew looks amazing! And what a cute bowl! I am glad to see you are also a kimchi fan.

    62
    Reply to Sissi'> Reply

  66. 冬になると、良く作りますよ、これ。私のはいい加減なレシピですけどね。ぽかぽかしてくるところが好き！オレゴンはすっかり秋です。まだ蒸し暑かった日本から帰って来てビックリ！今日にでも作りたくなるレシピ、美味しそう！

    71
    Reply to nipponnin'> Reply

  70. Mae

    Our favorite Korean restaurant on Monument Blvd. in Concord, Ca. is called Korean BBQ Plus. I ordered the Kimchee Chigae for my lunch entree and did enjoy it.

    The restaurant has a Korean grocery next door and picked up the flavorful Korean chili paste for under $5 and some silken tofu and of course their fresh kimchee.

    Your recipe is super easy and so wonderful for a day like today where the temps dropped like 20 degrees from the day before.

    This is a recipe that I will repeat during our cold months. Many thanks.

    75
    Reply to Mae'> Reply

  73. Jennifer

    This dish was delicious, thank you! Though I find it interesting that you mention your version is vegetarian. I was under the impression that kimchi was usually made with fish sauce and/ or fermented shrimp paste. I could be wrong, oh well, I’m not vegetarian and thought it was delightful and warming!

    82
    Reply to Jennifer'> Reply

    • Hello GaijinCyn (love the nickname!)! I’m so happy to hear you enjoy my recipes and thanks for trying them! Hope you enjoy living in Nagoya! I haven’t explored the city before, and I would definitely love to visit one day (last June, I was at the Nagoya shinkansen station on my way home from Takayama).

      85
      Reply to Nami'> Reply

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