FAQs
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.
What do Koreans eat with kimchi jjigae? ›
You can serve Kimchi Jjigae with a bowl of hot steamed rice and some meat or fish (such as Bulgogi or Grilled Mackerel).
What is the difference between kimchi jjigae and kimchi Guk? ›
Thicker and saltier than soup, jjigae contains more solid ingredients than guk. The ratio of liquid to solid ingredients is around 4:6. Unlike guk, the key component of jjigae is the solid ingredients such as vegetables, tofu, fish or meat. It is common practice for families to share a pot of jjigae.
What does kimchi soup taste like? ›
The flavor profile of kimchi jjigae is a combination of spicy, tangy, and umami. The heat comes from gochugaru (Korean chili pepper flakes) and gochujang (red pepper paste), while the lactic acid bacteria in fermented kimchi and its brine provide a pleasant sour note.
When should you not eat kimchi? ›
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.
Is too much kimchi bad for your stomach? ›
Generally, kimchi is safe for most people unless you have a specific allergy to any of the ingredients. It may also cause some unpleasant side effects such as gas and bloating if you're not used to fermented or high-fibre food.
Is kimchi jjigae high in cholesterol? ›
Nutrition Facts per Serving:
Protein: 37 grams. Carbohydrate: 49.5 grams. Saturated Fat: 3.6 grams. Cholesterol: 246 milligrams.
Can you eat kimchi jjigae without rice? ›
In a video uploaded to his Instagram account, he insists over a still-sizzling bowl of kimchi jjigae that you should never "put rice into the jjigae," as you should be taking a spoonful on its own before chasing it down with anything else.
Are kimchi stew healthy? ›
Kimchi has an excellent nutritional profile. The dish is low in calories but packed with nutrients like iron, folate, and vitamins B6 and K.
Why does kimchi taste fishy? ›
Traditional kimchi is often made with Korean fish sauce and salted fermented shrimp, which is why it has a fishy taste. However, there are also vegetarian and vegan versions of kimchi that do not use fish sauce, which means they don't have that fishy flavor.
TIP #1: You may notice that we don't use salt in seasoning kimchi jjigae. This is because the gochujang and dashida are flavorful enough. if you find that it's still a little bland, you can gradually add more of these or use soy sauce or fish sauce to season your stew.
Is it safe to eat kimchi every day? ›
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.
How many calories are in kimchi jjigae? ›
Nutrition Facts
Per Serving: 302 calories; fat 16.7g; saturated fat 3.8g; mono fat 5.6g; poly fat 5.8g; protein 27.6g; carbohydrates 8.7g; fiber 3.1g; cholesterol 59mg; iron 2.9mg; sodium 559mg; calcium 222mg.
Is cooked kimchi still healthy? ›
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.
