Easy Kimchi Stew Recipe (Jjigae) With Pork and Tofu (2024)

FAQs

What is the difference between kimchi jjigae and tofu stew? ›

Soondubu has a much softer and fluffier texture from the silken tofu and the egg that gets cracked in at the end. Kimchi jjigae uses firm tofu that doesn't break down in the stew, and uses a lot more kimchi which is the predominant flavor.

Pork belly substitution

But if you don't have access to a good slab of pork belly, don't fret! Our second favorite cut of pork for kimchi jjigae and very affordable as well, is pork country ribs. Although not as fatty, country ribs are really flavorful, especially the bone-on country ribs.

How to Make Kimchi Soup Less Spicy. If you love the flavors of Korean food but can't handle the heat, you can easily adjust the level of spice to your taste. Simply reduce the amount of gochujang or gochugaru. You can also opt for mild kimchi, rather than spicy.

Kimchi can be found in almost every Korean household. It is possible to buy kimchi jars in most supermarkets and online sites. Kimchi offers multiple health benefits and maintains the overall health of the body. It is often recommended to include kimchi in your daily diet.

Both silken and regular tofu can be found in soft, medium, firm, and extra-firm consistencies. They are made with the same ingredients, but they are processed slightly differently and are not interchangeable in a recipe.

Kimchi stew (kimchi jjigae) usually has more kimchi and more acidic broth, while the main ingredients in kimchi tofu soup (kimchi soondubu) is the soft tofu.. and some kimchi added to enhance the broth flavor.

Kimchi stew is thicker than kimchi soup. Kimchi soup is less salty than kimchi stew. Also, soup is always served in individual bowls, with rice. Traditionally in Korean cuisine stews were served in a big pot on the table, and the family would eat communally from the pot.

Kimchi Jjigae will hold well in the fridge for three to four days. You can also freeze it but do so without the tofu as its texture will change when frozen. You can add fresh tofu when reheating the stew in a pot on the stovetop over medium heat.

Jjigae, on the other hand, is defined by a potent and complex flavor profile; diluting it with rice before your first bite is just a waste of a good jjigae. The only way to get the most out of it is to get the full blast of flavor in one spoonful, then soak up the powerful aftertaste with a bite of rice.

How healthy is kimchi stew? ›

Kimchi is a fermented food, so it contains healthy probiotics, such as the same lactic acid bacteria found in yogurt and other fermented dairy products. Research suggests that regularly eating fermented foods, including kimchi, may lower inflammation.

The main ingredient in kimchi jjigae is kimchi, hence the name 'kimchi stew'. In soondubu jjigae, however, the main ingredient is the soft and silky tofu, hence the name 'extra soft tofu stew'. In terms of flavor, soondubu jjigae has a more delicate flavor than kimchi jjigae.

Of course, like most stews, it's even better the next day. Give this a try.

Lack of Fermentation

Freshly made Kimchi usually have a slight bitter aftertaste when compared to fermented packed ones sold in Supermarkets. This is because JIN Kimchi is made fresh daily and it's so fresh it has not had enough time to ferment.

Kimchi soup, called jjigae, is a satisfying example. The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour.

With exception of the fattiness of the pork belly, this spicy tofu soup is very good for you. Kimchi packs lots of vitamins and minerals in addition to the great probiotics! Tofu has lots of protein and is low fat, and the remaining ingredients are good for you as long as you're not on a low sodium diet.

Long-time fermented kimchi is going to have a sour, rich, and strong taste, which is perfect for making flavorful dishes such as kimchi tofu soup. Fermented kimchi is also loaded with good bacteria, which can help you maintain a healthy digestion.