Kimchi Jjigae - An Iconic stew of Korea – FutureDish (2024)

FAQs

Is it okay to eat kimchi jjigae everyday? ›

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.

Kimchi Jjigae is a spicy Korean stew of pork belly, tofu, and Korean fermented napa cabbage simmered in a delicate anchovy broth. My simple version is full of sweet, salty, sour, and spicy flavors.

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. (Living bacteria in fresh, uncooked kimchi will not survive the cooking process.)

And the prep is crazy simple. Chop an onion, some garlic, some pork belly and some kimchi (unless it already came chopped, as ours did). While stuff is cooking, slice a scallion or two. Of course, like most stews, it's even better the next day.

Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria. If you eat them regularly, the probiotics in fermented foods can be beneficial to your gut microbiome. Studies suggest that eating kimchi on a daily basis could help to improve some digestive problems.

Kimchi spoilage and over-fermentation

It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.

Kimchi-jjigae

Kimchi soup is low in calories and almost fat-free, making it perfect for losing weight. You can also add your choice of meat and veggies to make it more filling.

Nutrition Facts per Serving:

Protein: 37 grams. Carbohydrate: 49.5 grams. Saturated Fat: 3.6 grams. Cholesterol: 246 milligrams.

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.

Do Koreans say kimchi instead of cheese? ›

Kimchi has been part of Korean tradition in so many ways. One of the ways is by saying 'kimchi' instead of 'cheese' while they are taking photographs. Koreans say 'kimchi' when they are taking pictures pretty much. In English, photographers usually say 'cheese' to make people smile in pictures.

Kimchi is also rich in probiotics, which are beneficial bacteria that help to improve digestion and boost the immune system. Pickles, on the other hand, are a good source of antioxidants, which help to protect the body against damage from free radicals.

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.

Temperature and exposure to oxygen are the two factors that most greatly impact the progression of fermentation and thus the longevity of kimchi.

Delicious pork fat is infused into the spicy broth, and kimchi absorbs all the rich flavors from simmering with meat for a while. Since it's kimchi stew, it's less brothy and slightly thick, and the flavors are more concentrated than a typical soup.

Participants who ate more than five servings of kimchi per day were more likely to be at a risk for obesity. That is because kimchi contains a high level of sodium, Jaelin said. “If you're eating three meals a day — maybe you're having kimchi on the side — that's great.

Kimchi is a fermented vegetable dish that can add a spicy, tangy kick to your meals. Although it can be high in sodium, it also serves up the good-for-you probiotics, fiber, vitamins, minerals, and antioxidants that help your body ward off illness and stay healthy. If you haven't already, give kimchi a try!

Although individuals can cook kimchi, keep in mind that heating any fermented foods can start to kill off the healthy probiotics. So, to retain the health benefits, it is best to add kimchi in at the end of the cooking process.

Nutrition Facts per Serving:

Calories: 596. Protein: 37 grams. Carbohydrate: 49.5 grams. Saturated Fat: 3.6 grams.