Kimchi Jjigae (Kimchi Stew) – A Bowl of Spicy Comfort
Why make it? Kimchi jjigae is the perfect one-pot meal that's spicy, hearty, and full of deep, comforting flavours. It's everything you need for a cozy dinner!
Servings: 4
Prep Time: 10 minutes
Cooking Time: 25 minutes
Ingredients:
250 g kimchi, with juices
200 g pork belly, thinly sliced
1 onion, sliced
2 cloves garlic, minced
1 tbsp gochugaru (Korean chili flakes)
1 tbsp soy sauce
1 tbsp gochujang
500 ml chicken or vegetable stock
100 g tofu, cubed
2 spring onions, sliced (for garnish)
1 tsp sesame oil
Instructions:
Sauté the Pork and Veg: Heat sesame oil in a large pot over medium-high heat. Cook the pork belly until lightly browned, then add the onion and garlic, stirring for another 3 minutes.
Add Kimchi & Spices: Stir in the chopped kimchi, gochugaru, and gochujang. Cook for 5 minutes until everything is fragrant.
Simmer: Pour in the stock, bring to a boil, and then reduce to a simmer for 15 minutes.
Add Tofu: Add the tofu cubes and cook for an additional 5 minutes.
Serve: Ladle the stew into bowls, garnish with sliced spring onions, and serve with steamed rice for a complete meal.
Fun Kimchi Facts You Didn’t Know:
Kimchi has been around for over 2,000 years. Yes, it’s practically ancient!
There are over 200 types of kimchi, so you could enjoy a different kind every day for months!
Kimchi is a probiotic powerhouse—perfect for your gut health!
Shop the Best Kimchi:
Whether you’re new to kimchi or a seasoned addict, we have the best Korean brands ready for you. From mild to extra spicy, we offer everything from traditional whole cabbage kimchi to radish kimchi.
Kimchi isn’t just a condiment; it’s a game-changer for your meals. Try these kimchi-filled recipes today and spice up your culinary world! Whether you're making kimchi fried rice, crispy kimchi pancakes, or comforting kimchi stew, there’s no wrong way to enjoy this vibrant, fermented treat. Happy cooking!
2. Chicken Ginger Congee
Congee is a rice porridge that's a staple in many Asian countries. This comforting bowl is incredibly easy to make and is perfect for warming up on a cold day.
Ingredients
190 grams jasmine rice (approx. 1 cup)
1,920 grams water or chicken broth (approx. 8 cups)
140 grams shredded cooked chicken (approx. 1 cup)
2 tablespoons fresh ginger, julienned
Salt to taste
Green onions and cilantro for garnish
Instructions
Rinse the Rice: Rinse the rice under cold water until the water runs clear.
Cook the Rice: In a large pot, combine rice and water or broth. Bring to a boil.
Simmer: Reduce heat to low and simmer for about 1-1.5 hours, stirring occasionally to prevent sticking.
Add Ginger and Chicken: Stir in the ginger and shredded chicken. Cook for another 15 minutes.
Season: Add salt to taste.
Serve: Ladle into bowls and garnish with green onions and cilantro.
Nutritional Benefits
Easy to Digest: Great if you're feeling under the weather.
Hydrating: High water content keeps you hydrated.
Ginger: Helps boost immunity and fight inflammation.
3. Tom Yum Soup Recipe
Dive into the vibrant and aromatic world of Thai cuisine with our Tom Yum Soup Ingredients Bundle. This thoughtfully assembled set includes all the essential ingredients to create a delicious and authentic Tom Yum soup, perfect for warming up your evenings or impressing your guests.
Ingredients:
4 cups Chicken Stock (or vegetable stock for vegetarian)
2 stalks Lemongrass (cut into 2-inch pieces and lightly crushed)
4-5 slices Galangal (or ginger as a substitute)
4-5 Kaffir Lime Leaves (torn into pieces)
200g Shrimp (peeled and deveined) or Tofu (cubed for vegetarian)
1 cup Mushrooms (button or straw mushrooms, halved)
2-3 Thai Red Chilies (crushed, adjust to taste)
2 tbsp Thai Chili Paste (Nam Prik Pao)
2 tbsp Fish Sauce (or soy sauce for vegetarian)
1-2 tbsp Lime Juice (adjust to taste)
1 tsp Sugar
Fresh Coriander (for garnish)
Lime Wedges (for serving)
Instructions:
Boil the Stock: In a pot, bring the chicken or vegetable stock to a boil over medium heat.
Add Aromatics: Add the lemongrass, galangal slices, and kaffir lime leaves to the boiling stock. Let it simmer for about 5-7 minutes to infuse the flavors.
Add the Shrimp (or Tofu) and Mushrooms: Add the shrimp or tofu and mushrooms to the soup. Simmer until the shrimp turns pink and is cooked through (about 3-4 minutes), or until the tofu is heated through.
Flavor the Soup: Stir in the Thai chili paste, fish sauce (or soy sauce), lime juice, and sugar. Taste and adjust seasoning, adding more lime juice for sourness or fish sauce for saltiness.
Add Heat: Add the crushed Thai red chilies to taste, adjusting the spice level based on your preference.
Serve: Remove the lemongrass and galangal slices. Ladle the soup into bowls and garnish with fresh coriander. Serve with lime wedges on the side for extra zing. Enjoy your hot and sour Tom Yum Soup! This flavourful soup is perfect as an appetizer or a light main course.