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Kimchi-jjigae
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| Alternative names | Kimchi stew |
|---|---|
| Type | Jjigae |
| Place of origin | Korea |
| Main ingredients | Kimchi |
| Korean name | |
| Hangul | 김치찌개 |
| RR | gimchijjigae |
| MR | kimch'itchigae |
| IPA | [kim.tɕʰi.t͈ɕi.ɡɛ] |
| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
|---|
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Kimchi-jjigae[1] (Korean: 김치찌개) or kimchi stew[1] is a jjigae, or stew-like Korean dish, made with kimchi and other ingredients, such as pork, scallions, onions, and diced tofu. It is one of the most common stews in Korean cuisine.
History
[edit]Kimchi existed as a non-spicy pickled vegetable dish well prior to the Joseon era (1392–1897); it was not until the introduction of chili peppers to the Korean peninsula mid-era that the variant of kimchi which has become the de facto standard of today was created. Kimchi-jjigae is assumed to have developed around this time as well.[2]
Preparation and serving
[edit]Kimchi's flavor as an ingredient becomes stronger and more complex as it ages.[3] As a result, kimchi-jjigae is often cooked using older, more fermented, and "riper" kimchi, which has a much more pronounced flavor and contains higher amounts of probiotics.[4] (Living bacteria in fresh, uncooked kimchi will not survive the cooking process.) As kimchi is the core ingredient in kimchi-jjigae, other ingredients are dependent on personal preference.
Sliced kimchi is put into a pot with the meat of choice and other typical ingredients, such as tofu, sliced spring onions, and garlic. They are stewed in water or anchovy (myeolchi) stock. The stew is seasoned with fermented bean paste (doenjang) or fermented red pepper paste (gochujang).[2]
Like many other Korean dishes, kimchi-jjigae is usually eaten communally from the center of the table if more than two people are served. It is accompanied by traditional side dishes (banchan) and rice. It is usually cooked and served boiling hot in a stone pot.
Varieties
[edit]
Beyond the standard ingredients of beef, pork, or chicken, some varieties are called by their particular names.
- Chamchi kimchi-jjigae (참치 김치찌개) is made with tuna, usually the canned type made specifically to use in jjigae. It is popular for camping trips or picnics, because of its ease of cooking and portability.[5]
- Kkongchi kimchi-jjigae (꽁치 김치찌개) is made with Pacific saury.
- Budae-jjigae (부대찌개) is made by stewing kimchi with various ingredients not native to Korean cuisine, including Spam, hot dogs, and American cheese slices. Budae means "army base" in Korean; it originated during the Korean War, when South Koreans used ingredients procured from the US military.[6]
- Vegan kimchi-jjigae (비건 김치찌개) is a plant based version of the stew; using ingredients such as kimchi, tofu, mushrooms, and vegetables. As it is a common cuisine it is a great cold weather comfort food.[7]
See also
[edit]
References
[edit]- ^ a b =주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안 [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF) (in Korean). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-19.
- 주요 한식명 로마자 표기 및 표준 번역 확정안 공지. National Institute of Korean Language (Press release) (in Korean). 2014-05-02.
- ^ a b Kimchi jjigae Archived 2011-06-10 at the Wayback Machine at Encyclopedia of Korean Culture (in Korean)
- ^ =김치찌개. terms.naver.com (in Korean). Retrieved 2021-04-04.
- ^ Bacteria in kimchi, Doctor's News, 2009-05-18. Retrieved 2010-06-24. (in Korean)
- ^ Tuna in jjigae, Hankyung News, 2010-01-19. Retrieved 2010-06-24. (in Korean)
- ^ Wharton, Rachel (April 2016). "Tented Walls and Family-Style Korean Dishes at Pocha 32". The New York Times.
- ^ Thomas (2019-11-10). "Vegan Kimchi Jjigae (Spicy Korean Stew)". Gastroplant. Retrieved 2024-05-06.
External links
[edit]
Wikimedia Commons has media related to Kimchijjigae.
- Kimchi Jjigae (Stew) – Recipe at the official Seoul City tourism website (archived)
Kimchi-jjigae
View on Grokipediafrom Grokipedia
Kimchi-jjigae is a traditional Korean stew, or jjigae, characterized by its spicy, tangy, and hearty profile, primarily made by simmering well-fermented kimchi with pork, tofu, and vegetables in a flavorful broth.[1] This comforting dish, often considered a staple of home cooking, utilizes aged kimchi—typically over six months old—for its deeper sourness and richness, distinguishing it from fresher preparations.[2] The stew's bold flavors come from the natural fermentation of kimchi, balanced by savory elements like sesame oil, garlic, and ginger, making it a warming meal ideal for cold weather.[3]
The origins of kimchi-jjigae are tied to the long history of kimchi itself, which dates back over 2,000 years to the Three Kingdoms period in Korea, when vegetables were fermented for preservation.[4] The modern form of the stew is believed to have emerged during the Joseon Dynasty (1392–1910), particularly in the mid-16th to late-17th century following the Imjin Wars (1592–1598), when food scarcity led Koreans to creatively use over-fermented kimchi in stews to stretch limited resources.[3] Chili peppers, introduced to Korea via Portuguese traders in the 16th century, transformed kimchi and dishes like jjigae into the spicy versions known today, enhancing their depth and appeal.[3]
Key ingredients in kimchi-jjigae include cabbage kimchi (about 280 grams, cut into bite-sized pieces), pork (such as 150 grams of neck fillet, thinly sliced), firm tofu (sliced into cubes), green onions, and a broth made from simmering radish, onion, and kelp.[1] Additional seasonings like ground red pepper, minced garlic, ginger juice, sesame oil, salt, and rice wine contribute to its robust taste, with the pork often stir-fried first alongside the kimchi to release flavors before adding the broth and simmering for around 30–35 minutes.[1] Variations may incorporate beef, seafood, or additional vegetables like mushrooms, reflecting regional or personal preferences, while the use of kimchi brine intensifies the tanginess.[3]
In Korean culture, kimchi-jjigae holds significant status as "soul food," evoking nostalgia and familial bonds through its simple, everyday preparation in households.[1] It symbolizes resourcefulness and the tradition of utilizing aged kimchi to minimize waste, aligning with the communal kimjang practice of collective kimchi-making, recognized by UNESCO as an Intangible Cultural Heritage.[5] Widely enjoyed across generations, the dish is commonly served with steamed rice and side dishes, underscoring its role in promoting health through probiotics from fermentation and its comforting presence in Korean cuisine globally.[3]
Background
Description
Kimchi-jjigae is a traditional Korean jjigae, a type of stew characterized by its hearty and comforting nature, primarily featuring kimchi as the base ingredient to deliver a distinctive fermented, spicy, and tangy flavor profile.[6] This dish embodies the essence of Korean home cooking, where the bold fermentation of kimchi provides a complex depth that balances heat from chili elements with subtle sweetness and acidity.[7] The stew typically has a soupy consistency interspersed with chunks of softened ingredients, creating a textured mouthfeel that makes it ideal as a warming meal, often accompanied by steamed rice to soak up the flavorful broth.[8] Its sensory appeal includes a vibrant red hue imparted by gochugaru, the sour tang arising from kimchi's lactic acid fermentation, and an umami richness boosted by incorporated proteins.[2] As a staple in Korean cuisine, kimchi-jjigae highlights kimchi's role as a foundational fermented element in daily diets, offering both nutritional benefits and sensory satisfaction.[9]Etymology
The term kimchi-jjigae is a compound word in Korean, combining kimchi (김치), referring to fermented vegetables, and jjigae (찌개), denoting a type of stew or hot pot dish. The word kimchi derives from Middle Korean dimcae (딤채), meaning "soaked" or "fermented vegetables," which evolved through phonetic shifts from earlier forms like chimchae (沈菜), ultimately tracing back to concepts of salted or pickled produce in ancient Korean texts.[10] Similarly, jjigae originates from Middle Korean chi kae (찌개), literally "steamed dish," reflecting the cooking process of simmering ingredients in a broth, and has been used since the Joseon Dynasty (1392–1910) to describe various stew-like preparations.[11] Although kimchi-based stews have roots in Korean culinary traditions, specific records of the dish under the name kimchi-jjigae are not found in ancient documents, with the term likely emerging in modern usage, possibly in the 20th century as a popular household preparation.[12] This naming convention highlights the dish's roots in resourcefulness, evolving from simple pickled vegetable preparations before chili peppers were introduced in the 16th century, which later spiced up both kimchi and its stews.[13] In modern usage, romanization varies due to differing systems, such as the Revised Romanization yielding kimchi-jjigae, while older McCune–Reischauer transliterations produce forms like kimchee chigae or kimch'i chigae. This distinguishes it from other jjigae varieties, such as doenjang-jjigae, which relies on fermented soybean paste (doenjang) as the base seasoning rather than kimchi's tangy fermentation profile.[14]History
Origins in Korean cuisine
Early forms of fermented vegetable stews emerged during the Three Kingdoms period (c. 57 BCE–668 CE), when preserved vegetables were incorporated into dishes as a vital means of winter survival in Korea's harsh climate. With limited access to fresh produce during long, cold seasons, early Koreans relied on fermentation to preserve vegetables like radishes and cabbage, transforming them into nutrient-dense ingredients for hearty stews that provided essential vitamins and sustained populations through scarcity. This practice not only addressed seasonal needs but also reflected advanced fermentation techniques documented in historical records, laying the foundation for later stew-like dishes including kimchi-jjigae.[10] The ancient roots of kimchi, dating back over 2,000 years as a preservation method, directly influenced the development of various Korean stews by supplying the fermented base essential for flavorful, long-lasting preparations. Originating from necessity in prehistoric and early historical Korea, kimchi's fermentation process—often involving salting and burying in earthenware jars—ensured food security and became integral to culinary traditions. By the Goryeo Dynasty (918–1392), the jjigae form had solidified, with fermented vegetables serving as a key element in vegetable-centric stews that balanced grains like barley and millet, enhancing digestibility and nutrition for daily meals.[15] Pre-Joseon texts, such as the Samguk Sagi (compiled in 1145), reference the use of fermented vegetables and simple stews as common peasant food, underscoring their role in everyday sustenance. These accounts highlight how such preparations, made from accessible preserved ingredients, were a practical response to agricultural limitations and formed the cultural bedrock for later dishes like kimchi-jjigae among the working classes. The term "jjigae" itself denotes this broad category of Korean stews, rooted in these early preservation-driven cooking methods.[10]Evolution and modern adaptations
During the Joseon Dynasty (1392–1910), particularly following the Imjin Wars (1592–1598), kimchi-jjigae developed as a popular household dish, serving as a practical way to utilize overripe or aged kimchi that had become too sour for direct consumption amid food scarcity.[3][16] This adaptation coincided with the introduction of chili peppers from the New World in the late 16th century, which transformed kimchi into the spicy fermented vegetable we recognize today and elevated the stew's flavor profile. Early recipes for similar kimchi-based stews appear in Joseon-era cookbooks, reflecting its integration into everyday Korean cooking as an affordable, nourishing meal for common households.[17] In the 20th century, kimchi-jjigae underwent significant changes amid industrialization and post-war recovery. Following the Korean War (1950–1953), economic hardships and food scarcity led to simpler preparations, with the dish symbolizing sustenance during times of rationing and limited fresh ingredients.[18] Although direct American influences like canned goods were more prominent in related stews such as budae-jjigae, the broader availability of processed foods contributed to variations in kimchi-jjigae that incorporated preserved meats or vegetables for accessibility.[19] By the post-1990s era, commercialization accelerated with the rise of instant and packaged versions, driven by South Korea's growing food industry and the expansion of kimchi production to meet domestic and export demands.[19] As of 2025, kimchi-jjigae continues to evolve through globalization and health-conscious trends, particularly in vegan adaptations that replace traditional pork or seafood with plant-based proteins like tofu or mushrooms to appeal to international audiences.[20] Fusion recipes in Korean restaurants abroad often blend the stew with global elements, such as adding cheese or serving it alongside Western sides, fueled by the K-food wave that has popularized Korean cuisine worldwide since the 2010s.[21] These modern iterations maintain the dish's core fermented essence while broadening its accessibility and cultural reach.[22]Preparation
Key ingredients
The primary ingredient in traditional kimchi-jjigae is aged kimchi, typically baechu kimchi made from napa cabbage, which provides the dish's signature tangy, fermented flavor and forms a significant portion of the stew, often around 40-50% by weight of the solid ingredients in standard recipes.[23][6] This sourness from well-fermented kimchi, ideally at least two to three weeks old or older (such as mukeunji, or overripe kimchi), is essential for balancing the stew's spiciness and richness.[23] For protein, pork belly (samgyeopsal) or pork shoulder is traditionally used, adding fatty, savory depth that complements the kimchi's acidity, with about 4 to 8 ounces per 2 cups of kimchi in classic preparations.[6][23] Tofu, often soft or medium-firm and sliced into cubes, serves as an optional alternative or addition, contributing a smooth texture without overpowering the fermented base.[6] Variations may include other proteins like beef or canned tuna, but pork remains the standard for its flavor-enhancing fat content.[23] Supporting vegetables and seasonings include green onions (scallions), sliced for freshness and mild pungency; garlic, minced for aromatic depth; and gochugaru (Korean chili powder), which intensifies the heat and red color.[6][23] Sesame oil adds a nutty finish, while optional enoki mushrooms or sliced onions provide additional bulk, subtle sweetness, and textural contrast to the stew's components.[6][8]Cooking methods
The traditional preparation of kimchi-jjigae begins with sautéing fermented kimchi and pork in sesame oil over medium heat in a pot, which releases the kimchi's flavors and tenderizes the meat.[8][6] Water or anchovy stock is then added to the mixture, bringing it to a boil before reducing to a simmer, allowing the ingredients to meld for 20-30 minutes until the stew thickens and the tangy, spicy notes intensify.[23][7] Korean earthenware pots known as ttukbaegi are commonly used for cooking kimchi-jjigae, as their thick clay walls provide even heat distribution and help retain warmth throughout the meal, while the porous material can subtly enhance flavor development during simmering.[24][25] The stew is typically simmered on low heat to allow flavors to meld and ingredients to tenderize; however, contemporary adaptations often employ pressure cookers, such as Instant Pots, which reduce cooking time to 10-15 minutes under high pressure while still achieving tender results and integrated flavors.[26][27][28]Serving customs
Kimchi-jjigae is traditionally served bubbling hot in a ttukbaegi, an earthenware pot, either communally in a large pot at the center of the table or in individual portions for modern dining to prevent double-dipping.[6][23] This presentation allows the stew to continue simmering gently, maintaining its heat and enhancing the aromas during the meal.[8] As a staple main dish in everyday Korean meals, kimchi-jjigae is typically shared family-style alongside steamed short-grain rice and an assortment of banchan side dishes, such as seasoned vegetables or pickled items.[6][23] Portion sizes generally range from 1 to 2 cups per person, scaled to the number of diners and accompanied by rice to balance the stew's spiciness and acidity.[8][29] Dining etiquette involves using a ladle to scoop the stew directly from the shared pot into personal bowls or eating communal-style, with chopsticks for solids and spoons for the broth.[30] In some regions, a raw egg may be cracked into the hot individual serving for added richness, where the residual heat gently cooks it, though this is optional and varies by household preference.[7][31]Varieties
Meat-based varieties
The most common variety of kimchi-jjigae incorporates pork as the primary protein, typically using fatty cuts such as pork belly or shoulder to impart richness to the broth through rendered fat during simmering.[6][8] This version is a staple in Korean home cooking, often prepared weekly with aged kimchi for enhanced flavor depth.[8] Beef-based kimchi-jjigae substitutes pork with cuts like brisket or short ribs, which provide a deeper, more robust umami when boiled or slow-cooked to tenderness.[23][32] These tougher cuts benefit from pre-boiling or extended simmering to break down connective tissues, resulting in a hearty stew suited to urban households seeking convenient, flavorful meals.[23][32] Chicken kimchi-jjigae uses shredded or minced chicken for a milder, less intense profile compared to pork versions, often incorporating tofu for added texture.[33][34] Similarly, spam-infused variants emerged from surplus American military rations in the 1950s, blending canned spam with kimchi in budae-jjigae for an accessible, fusion-style stew that reflects resource scarcity and cultural exchange near U.S. bases.[34][35]Seafood and vegetarian varieties
Seafood varieties of kimchi-jjigae incorporate fresh or preserved marine ingredients to enhance the stew's briny flavors, often reflecting coastal Korean culinary traditions where such adaptations are common.[36] In regions near the sea, versions featuring shrimp or anchovies are prepared by simmering aged kimchi with seafood and a dash of fish sauce, which amplifies the umami depth through natural glutamates from the fermented elements.[37] For instance, anchovy kimchi-jjigae, known as myulchi kimchi-jjigae, uses dried anchovies in a southern-style broth simmered slowly to meld the fish's savory notes with the kimchi's tanginess.[37] Shrimp-based preparations similarly highlight fresh shellfish, adding a subtle sweetness and texture that contrasts the stew's spiciness.[38] A particularly accessible seafood option is tuna kimchi-jjigae, or chamchi kimchi-jjigae, which employs canned tuna for its convenience and affordability, making it a favored quick meal among students and busy households in Korea.[39] The canned tuna not only provides protein but also introduces omega-3 fatty acids, contributing to the dish's nutritional appeal without requiring extensive preparation.[40] Tuna kimchi-jjigae is estimated to contain 400-600 kcal for one to two servings, positioning it as a low-oil, high-protein alternative to pork-based varieties, which are often higher in calories due to fatty cuts and rendered fats, making it a safer option in terms of reduced saturated fat intake.[41][8] Vegetarian and vegan adaptations of kimchi-jjigae have gained prominence in the 21st century, driven by rising health consciousness and the growth of plant-based diets in Korea.[42] These versions replace animal proteins with tofu and mushrooms, using vegetable broths derived from kelp or kombu to maintain the stew's hearty body and subtle savoriness.[43] Tofu adds a soft, absorbent texture that soaks up the kimchi's fermented juices, while mushrooms like enoki or shiitake provide earthy umami, ensuring the dish remains flavorful and satisfying without any animal products.[44] Such modifications align with broader trends toward sustainable and health-focused eating, allowing the traditional stew to fit modern dietary preferences.[45]Cultural and nutritional aspects
Role in Korean culture
Kimchi-jjigae holds a central place in Korean culture as a quintessential comfort food, evoking feelings of home and nostalgia for many Koreans. Often prepared using aged kimchi from the previous year's batch, it serves as a hearty, warming dish that embodies familial bonds and seasonal traditions.[46][47] This stew is frequently made during kimjang, the communal kimchi-making season in November, when families and neighbors gather to ferment large quantities of vegetables for winter storage, reinforcing social ties and cultural identity.[48] The practice of incorporating older, more fermented kimchi into kimchi-jjigae not only enhances its tangy depth but also symbolizes Korean resilience and resourcefulness, transforming surplus or aging ingredients into a nourishing meal to minimize waste.[17] In everyday social settings, it appears prominently in Korean dramas, where scenes of shared meals highlight emotional connections, and at cultural festivals celebrating traditional cuisine, underscoring its role in communal gatherings.[49] Since the 2010s, kimchi-jjigae has gained prominence as part of the global Hallyu, or Korean Wave, introducing Korean culinary traditions to international audiences through media and diaspora communities. The UNESCO recognition of kimjang as an Intangible Cultural Heritage of Humanity in 2013 has further elevated the dish's cultural profile, linking it to broader efforts to preserve and promote Korean fermentation practices worldwide.[48] Its roots trace back to the Joseon era (1392–1910), when chili peppers were introduced, evolving from simple fermented vegetable stews into a staple reflecting historical adaptations to climate and agriculture.[17]Nutritional profile
Kimchi-jjigae offers a balanced macronutrient profile, typically providing 200-300 calories per serving of approximately 240-350 grams, varying by recipe and inclusions such as pork or tofu.[50] Tuna-based varieties provide an estimated 400-600 kcal for one to two servings, with low oil content from using drained canned tuna and high protein from the lean fish, positioning it as a healthier alternative to pork jjigae due to reduced saturated fats and added omega-3 fatty acids.[41][40] Protein content ranges from 10-17 grams per serving, sourced mainly from added pork belly or tofu, supporting muscle maintenance and satiety.[8] The stew itself is low in carbohydrates (around 6-9 grams), but it is traditionally paired with rice, which adds complex carbs for sustained energy.[51] Derived largely from its kimchi base, kimchi-jjigae is nutrient-dense in micronutrients, boasting high levels of vitamin C (from cabbage and radish) and vitamin K (from fermented greens), alongside substantial dietary fiber that aids digestion.[52] The fermentation process enriches it with lactic acid bacteria, such as Lactobacillus and Leuconostoc species, which act as probiotics to promote gut microbiota balance and overall intestinal health, as demonstrated in randomized controlled trials on kimchi consumption.[53] Health considerations for kimchi-jjigae center on its sodium content, which can exceed 900 milligrams per serving due to salted kimchi, potentially impacting blood pressure; opting for low-sodium kimchi reduces this while preserving benefits.[54] Gochugaru, the chili powder used, contributes antioxidants like capsaicinoids, with 2020s research indicating anti-inflammatory effects that may help mitigate oxidative stress and chronic inflammation.[55] Recent 2025 studies on kimchi consumption have shown benefits for metabolic health, including improved fasting glucose levels, reduced triglycerides, and lowered blood pressure.[56] Varietal differences, such as meat-based versus tofu versions, primarily affect protein quality but maintain similar micronutrient profiles from the kimchi core.[50]References
- https://en.wiktionary.org/wiki/jjigae