Kimchi jjigae

One of the most classic Korean stews!

This Kimchi Jjigae is quick & easy to make, yet loaded with rich and comforting flavors to warm you up on a cold day. This delicious stew is incredibly savory and calls for a handful of ingredients to make the best kimchi stew in the comfort of your home.

Korean kimchi jjigae, or tofu kimchi stew, is not to be missed by vegans! Made from kimchi, silken tofu, gochujang, and gochugaru, this stew is the perfect thing to keep you warm during soup season. This plant-based Korean dish takes just a few ingredients and doesn’t require any seafood or pork to be delicious.

Delicious, comforting, and cozy kimchi soondubu jjigae recipe that's easy and quick to make! You can use beef, pork, or mushrooms for a vegan version.

Kimchi Jjigae (Kimchi Stew)

Having massive cravings for kimchi so I’ve decided to make “kimchi jjigae”!!🍲It never fails to hit the spot ☺️ Ingredients: - kimchi (the older the kimchi, the better for stews. It’s more funky & flavorful👌) - 1 egg - King oyster mushroom (1-2) - Tofu - 6 squares or so - Dried anchovies - a handful - Dried kelp - 2 1x1 in pieces - Water - 3 cups - Gochugaru (korean chili flake)1 tsp adjust to how spicy you want it - Gochujang (korean chili paste) 1 tbsp - adjust to how spicy you want it -

Now one of my favourite Korean meals. So good! The recipe for Kimchi-jjigae (김치찌개) is here!

This kimchi jjigae, aka Korean kimchi stew, is EASY to make and packed with kimchi, pork belly, tofu and savory comforting flavors to warm you up on a cold day. This stew is a great quick meal option!

Kimchi jjigae, aka kimchi stew, is a delicious and popular Korean dish. A delicious and spicy meal that can be enjoyed with a plethora of side dishes, or simply with rice. It’s a very straightforward recipe (assuming you have kimchi already), made even easier with a few shortcuts that don’t compromise on flavor. MVP: Kimchi

Kimchi Stew tips you need to know, plus an instant option! #koreanfood