Easy Kimchi Stew Recipe (Jjigae) With Pork and Tofu (2024)

FAQs

What is the difference between kimchi jjigae and tofu stew? ›

Kimchi jjigae is a kimchi-based stew served with blocks of firm tofu, and, usually, small pieces of pork, whether pork belly or pork shoulder. On the other hand, soondubu jjigae, or sundubu jjigae, is a soft tofu stew, made by simmering silken tofu, assorted vegetables, and chopped kimchi in a spicy broth.

Kimchi has an excellent nutritional profile. The dish is low in calories but packed with nutrients like iron, folate, and vitamins B6 and K.

If you make a really good kimchi stew, the only thing you'll need is freshly steamed rice. Hands down. But you can also eat this with other side dishes like beansprout salad, scallion kimchi, sweet potatoes, stir-fried fishcake, or crabcakes.

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 stew (kimchi jjigae) usually has more kimchi and more acidic broth, while the main ingredients in kimchi tofu soup (kimchi soondubu) is the soft tofu.. and some kimchi added to enhance the broth flavor.

That saucy cabbage we know as kimchi may help you in your weight loss journey with a new study in BMJ Open suggesting that three servings of it in a day is linked to a lower rate of obesity, particularly abdominal or belly fat.

Eating more radish kimchi (kkakdugi) was associated with less abdominal obesity in both men and women. However, people who ate five or more serves of any type of kimchi weighed more, had a larger waist sizes and were more likely to be obese.

Adding kimchi to your diet allows you to enjoy its possible health benefits. But eating too much may carry risks, mainly due to its high salt content and potential impacts on thyroid conditions. Always consult a healthcare provider before making major diet changes.

Jjigae (Korean: 찌개, Korean pronunciation: [tɕ͈iɡɛ]) are Korean stews.

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 Asians eat kimchi with? ›

As the national dish of South Korea, kimchi is a staple in kitchens around the world. This fermented cabbage dish can be served as a side dish, over a bed of rice, folded into scrambled eggs, whirred into tomato sauce, or even just eaten as is.

Kimchi stew is thicker than kimchi soup. Kimchi soup is less salty than kimchi stew. Also, soup is always served in individual bowls, with rice. Traditionally in Korean cuisine stews were served in a big pot on the table, and the family would eat communally from the pot.

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.)

Kimchi soup, called jjigae, is a satisfying example. The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour.

Some of you may wonder about the difference between Korean soups (guk) and stews (jjigae). In general, guk has a higher ratio of liquid to solid ingredients, resulting in a thinner consistency. Jjigae is thicker and has more concentrated flavors.