When it’s chilly outside (like today) or when you have a cold and want something to warm you to the core, there’s nothing better than a stone pot bubbling with this vegan kimchi stew aka kimchi jjigae in front of you. I learned how to make this from a restaurant famous in Korea few years back. The restaurant was always full of people eating and sweating over kimchi stew. Customers would be calling out for another bowl of rice.
Kimchi stew is one of the most-loved of all the stews in Korean cuisine. It’s a warm, hearty, spicy, savory, delicious dish that pretty much everyone loves. As long as they can handle spicy food, I never met a person who didn’t like kimchi-jjigae. While it looks incredibly spicy, I usually find this kimchi stew to be relatively mild.
The trick with any chigae (stew) is to make a kick ass broth. The secret is to get enough depth and richness to balance out the spicy heat and sour flavours. Once you get the balance right, it’s tasty! Served with sliced tofu, shiitake mushrooms and rice on the side, it’s a full and hearty meal that can be prepared in less than 30 minutes.
IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! I WOULD LOVE TO SEE ALL YOUR YUMMY CREATIONS 🙂
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