Kimchi Jjigae Recipe: Get K-Obsessed With BLACKPINK's Rose Favourite Kimchi Stew

Kimchi Stew, also known as Kimchi Jjigae, is a popular Korean dish that combines the spicy and tangy flavours of kimchi with the warmth and comfort of a stew. The base ingredients are simple, relying on the fermented brilliance of kimchi to deliver a complex flavour punch.

One of the staples in Korean cuisine is this Kimchi which has now gained popularity worldwide. BLACKPINK Rose revealed on the Knowing Bros, a popular South Korean variety show, that she can eat kimchi by itself without any other food since she likes it so much. Fans have noticed her enjoying kimchi stew on various shows and interviews, indicating it's a regular part of her diet. She also mentioned that Kimchi Jjigae is her favourite.

About Kimchi Jjigae (Kimchi Stew)

It is a classic Korean dish that is both comforting and flavorful. It's made with kimchi, a fermented napa cabbage with a spicy and sour taste, along with other ingredients like pork, tofu, scallions, and onions. The stew is typically simmered until the kimchi is softened and the flavours have melded together. Kimchi Jjigae is more than just a delicious treat; it's packed with nutrients. Kimchi is a probiotic powerhouse, aiding digestion and boosting gut health. The protein from the meat or tofu keeps you feeling full, while the vegetables provide essential vitamins and minerals. It's a guilt-free indulgence that nourishes your body and soul.

There's something about a hot bowl of Kimchi Jjigae that is just so comforting. It's the perfect dish to eat on a cold day or when you're feeling under the weather. It's a healthy meal that's easy to make at home, and here's a simple recipe to get you started:

How To Make Kimchi Jjigae (Kimchi Stew)

1. In a large pot saute the onion, garlic, and ginger in some oil over medium heat until softened for three to five minutes.

2. Then add the tofu and cook until browned on all sides.

3. Add the chopped kimchi (with its liquid) and stir well to combine. Cook for a few minutes until the kimchi has wilted slightly.

4. Pour in the water and bring to a boil. Reduce heat to low and let simmer for about 20 minutes, or until the tofu is cooked through and the stew has thickened slightly.

5. Stir in the gochujang, soy sauce, and gochugaru and let simmer for another 5 minutes. Taste and adjust seasoning with salt and pepper as needed.

6. Garnish with chopped green onions before serving hot with rice.

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