Kimchi Jjigae 김치 찌개

For this past year of 2012, I have been trying make a dinner of some sort for each other every month. (This has played a part to some of my oddball creations that I’ve posted up here.) A while ago, I made some soup! It was sooo delicious, and I wish I had kept the recipe.

So jjigae (찌개) refers to a spicy soup and it’s my favorite kind of soup Korea has to offer. It’s usually served with barbecue/meat restaurants. The base is usually pretty thick and almost always spicy.  A while ago, I cooked soon-dooboo jjigae (순두부 찌개) for him (mentioned here), but this was so much better: kimchi jjigae (김치 찌개).

Okay so the main difference is soon-dubu jjigae (순두부 찌개)is made with tofu (두부). Often times, it’s mixed with seafood. Kimchi jjigae (김치 찌개) is made with kimchi (김치) which is fermented cabbage. Usually, it’s mixed with little pieces of pork. I used a lot of pork in it–and it was delicious! lol. Anyway, here’s the picture!

It was so good--even reheated!

It was so good–even reheated!



  1. Anonymous · · Reply

    Sounds delicious, so I take it you are into spicy? Pretty cool you learning new menues.

    1. Yes. I love spicy food. Unfortunately, Hyun-oo’s stomach can’t handle it as well as I can, so I either have to eat it alone or I have to eat a not-so-spicy version.

  2. wow, do you also like dwengjang jigae? do you use new kimchi or well aged kimchi?

    1. Yes I do! I have had some bad dwengjang jigae, though–like too salty..those ones are especially bad. As far as kimchi, I think I use new. Korea was running out of kimchi…I think it was last year, actually.

  3. Usually the best kimchi jigae is made with well aged kimchi. In my family, my mother use to accelerate the fermenting process just to make kimchi jigae. If you did not know already, these two jigaes are probably the top 2 comfort food for Koreans. Sounds like you are quickly becoming a Korean. 🙂

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