A spicy Korean stew made with kimchi, tofu, and mushrooms. Kimchi Jjigae will warm you right up and keep the chill at bay.
Although the Bay Area is experiencing summer-like weather 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 Jjigae or Kimchi Chigae.
Kimchi Jjigae- A Spicy Stew with Many Variations
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.
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 half an hour from start to finish.
The Japanese like to add Japanese ingredients like miso in Kimchi Jjigae to add an additional layer of complexity to the flavor. This hearty spicy stew is served bubbling hot and it’s perfect for upcoming cold days! The soft silky tofu not only melts in your mouth, but it also keeps the dish sizzling to the very last bite.
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 (white miso ) and 1 Tbsp. dashi/water for 2 Tbsp. Hikari Miso’s Minute Miso.
Hikari Miso products are available on Amazon. You can also buy Hikari Miso products in Japanese grocery stores (my local Japanese and Asian stores carry their product).
Kimchi Jjigae (Kimchi Stew)
- 1 Tbsp sesame oil (roasted)
- 2 cloves garlic (minced)
- 1 tsp ginger (minced)
- 1 ½ cup loosely packed kimchi (cut into bite-size pieces if necessary; add more kimchi, if desired. Adjust the spiciness with chili paste and red chili pepper flakes.)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sake (can be substituted with Chinese rice wine or dry sherry)
- 2 Tbsp Hikari Miso® M1nute Miso (liquid miso) (or 1 Tbsp white miso)
- 1 tsp soy sauce
- 1 tsp gochugaru (Korean pepper flakes)
- ½ cup juice from kimchi (squeeze the kimchi to get juice)
- 2 cup water
- 3.5 oz enoki mushrooms (½ package; the bottom trimmed)
- 1 oz shimeji mushrooms (⅓ package; the bottom trimmed)
- 14 oz soft/silken tofu (kinugoshi tofu) (drained and cut into 1-inch (2.5 cm) blocks)
- 2 scallions (use green parts only, sliced)
- In a small pot, heat sesame oil on medium-high heat.
- When it’s hot, add garlic and ginger and stir until fragrant, about 30 seconds.
- Add kimchi and stir fry for 2 minutes.
- Add Korean chili paste, sake, Hikari Miso® M1nute Miso Organic, soy sauce, and Korean red chili pepper flakes, stirring everything together to combine.
- Add kimchi juice and water and bring to a boil.
- Add enoki, shimeji mushrooms and tofu and cook for 15 minutes.
- Garnish with the scallions and serve immediately.