Kimchi is a staple of Korean cuisine, and it’s a versatile ingredient that can be used in many different dishes, including stews. Here are some of the types of stews made with kimchi:
Kimchi jjigae: This is a spicy stew made with kimchi, pork, tofu, and other ingredients like garlic, onions, and green onions. It’s typically served hot and is a popular comfort food in Korea.
Doenjang jjigae with kimchi: Doenjang jjigae is a Korean soybean paste stew, and adding kimchi to it gives it a tangy, sour flavor. It’s usually made with tofu and vegetables like zucchini, potatoes, and mushrooms.
Kimchi jeongol: Jeongol is a type of Korean hot pot, and kimchi jeongol is made with kimchi, beef, tofu, and other vegetables like mushrooms, onions, and carrots. It’s typically served in a large pot in the middle of the table, and everyone dips in with their own bowls and chopsticks.
Budae jjigae: Budae jjigae, also known as “army stew,” was created after the Korean War when food was scarce. It’s made with kimchi, spam, hot dogs, instant noodles, and other ingredients that were readily available to American soldiers. It’s a popular dish in Korea today and is often enjoyed as a comfort food.
Kimchi sundubu jjigae: Sundubu jjigae is a soft tofu stew that’s usually made with seafood or beef. Adding kimchi to the stew gives it a spicy, sour flavor. It’s often served with rice and other side dishes.
Overall, stews made with kimchi are a delicious and hearty way to enjoy this iconic Korean ingredient.