Kimchi Jjim (Braised Kimchi) (2024)

FAQs

What is the difference between kimchi jjigae and kimchi jjim? ›

In Korea, kimchi jjim made with mackerel is also popular. Because the kimchi is slow braised, this recipe uses less liquid than the amount used for kimchi jjigae (stew). The resulting dish is drier than kimchi stew but with deliciously concentrated flavors!

Look. Vegan kimchi jjigae is already such a healthy dish–tons of vegetables, quality protein, and the probiotic benefits of kimchi (more on that in the FAQ below)–but I wanted a way to add more protein and, of course, my good friend fiber.

Kimchi Duruchigi is a delightful Korean stir-fry with pork belly and kimchi. This savory, tangy, spicy stir-fried dish is such another gem for any busy kimchi lovers.

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.

The stew is typically paired with a bowl of hot sticky rice. To eat, take a spoon of the broth, along with a piece of kimchi and pork and pour over your rice. Then balance it on your spoon and take a large bite! Kimchi Jjigae is comfort food for virtually all Koreans.

For Korean people, kimchi is not only regarded as food, but also as the symbol of the nation's pride and identity. Kimchi has been an integral part in the Korean food culture for thousands of years. Kimchi is rich in ancient historical values that reflect the Korean way of life.

Both kimchi and sauerkraut are fermented cabbage dishes, traditional to a specific culture, and growing in popularity around the globe. One hails from the traditions of Korea, while the other made its name in Eastern Europe. If you wanted to, you could likely draw comparisons between the two for days!

Kimchi has become a unifying emotional link among Koreans because many ate it during their childhood. This explains why there are still many people who head to their hometowns to make their own kimchi before the winter, even though it is easy to buy cheap kimchi at local markets and on the internet.

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.

If bitter tasting compounds naturally found in cabbage remain in the kimchi juice or cabbage leaves, they can leave a bitter taste. If that is the case, the bitter taste vanishes as kimchi ripens. Warning! The excessive use of seasoning that suppresses ripening such as ginseng makes the bitter taste more prominent.

Does kimchi go bad? ›

Opened, store-bought kimchi lasts 3-4 days at room temperature and up to 6 months in the refrigerator. As soon as you break the seal and expose your kimchi to oxygen, the fermentation process starts to speed up, meaning that your kimchi will near its expiration date a lot faster.

It is similar to the category of Korean stews called jjigae, with the main difference being that jjigae are generally made with only a single main ingredient, and named after that ingredient (such as kimchi jjigae or sundubu jjigae), while jeongol usually contain a variety of main ingredients.

Kkongchi kimchi-jjigae (꽁치 김치찌개) is made with Pacific saury. Budae-jjigae (부대찌개) is made by stewing kimchi with various ingredients not native to Korean cuisine, including Spam, hot dogs, and American cheese slices.

Kimchi Jjigae vs Soondubu

Soondubu has a much softer and fluffier texture from the silken tofu and the egg that gets cracked in at the end. Kimchi jjigae uses firm tofu that doesn't break down in the stew, and uses a lot more kimchi which is the predominant flavor.

Jjokpa is a small variety of green onions that has dark green leaves and slightly bulged out white stems. They are sweet with a nice aroma, making it perfect for dishes such as pa kimchi and pajeon.