This dish is pretty much a comfort food, at least for me it is. It’s always on the menu at Korean restaurants. Kimchi jigae is to Korea as country fried steak is to the South. Like my SAT skills? There are a lot of simple recipes out there, but I think mine is very similar to Maangchi’s except I always saute the kimchi with extra garlic for 10 minutes before adding the rest of my ingredients. I also add my scallions after it’s done cooking. I like the fresh taste and I’m all about presentation .
I almost always cook the stew in a ddukbaegi (earthenware pot) because it holds heat and cooks just like a Dutch oven. Plus it’s traditional and I dig that part the most. Reminds me of ordering kimchi jigae in Korea.
Note: You should always use some type of trivet to protect your tables. I had mine hidden underneath the place mat just for these photos, but if you’re not careful it’ll burn fabrics also. All that heat is no joke!
This stuff is spicy and I’m not going to lie, I always add extra red pepper powder. Sometimes I’ll even add fresh jalapenos. I would eat this all the time as a kid. I’m not joking, at least 2-3 times a week. I feel eating a soup filled with spicy pickled cabbage, onions, and tofu is a much healthier meal to eat multiple times a week than say, mac and cheese. Nothing against mac and cheese. It’s pure cheesy deliciousness, especially when it’s homemade!
I just hope Vanessa grows up to love kimchi jigae as much as I do and hopefully continues to enjoy eating ethnic foods. That would make me so happy! Now I just need to convince Philip to love this stew. He absolutely LOVES kimchi, he’ll even put it on his burgers if we’re out of pickles. He just generally dislikes soups and stews, I can’t blame him. I dislike most soups also. He does love the same exact recipe minus the water, it’s called kimchi bokeum, aka “fried” kimchi, which I also happen to like, A LOT.
Do any of you have some not so typical comfort foods that you always crave like I do?