Kimchi Jjigae

Kimchi Jjigae took hold as a way to make well-fermented Napa Cabbage Kimchi even tastier by simmering it rather than eating it as is. When kimchi turned sour, people did not throw it away; they simmered it with pork, tofu, and green onions and ate it as a side dish with rice.

What sets it apart from other jjigae, or Korean stews, is that the fermented sourness of the kimchi forms the heart of the broth. For that reason, aged kimchi works better than freshly made kimchi, and because every household's kimchi tastes different, the flavor can vary widely even under the same name.

In Korean homes, kimchi that has become too sour is often turned into Kimchi Jjigae. Restaurants may serve it as a solo ttukbaegi, or earthenware-bowl, dish, but most restaurants specializing in Kimchi Jjigae also serve it in a hot pot pan for two or more people to cook at the table.

Good Kimchi Jjigae is not just spicy; the sourness, saltiness, and savory richness of pork fat should be in balance. First-time eaters may mistake the sourness of the kimchi for a spoiled taste, but it is a characteristic of fermented kimchi. When the kimchi has softened rather than staying too crunchy and has absorbed the flavor of the broth, the stew has usually been cooked well.