Our Take on Kimchi Jjigae
On a cold, rainy Minnesota day, there's one dish we always come back to: kimchi jjigae. It's a classic Korean stew, and this is our version of it.
I grew up watching my grandmother make kimchi jjigae for me and my brother on days just like these: first in Korea, then later in Nebraska. It was her way of making a gray day feel warm and full. Now I make it with my husband on cold, rainy days here in Minnesota, using our very own Sunmi Kimchi. Some traditions are worth carrying forward.
What you’ll need:
Sunmi Kimchi Daikon Kimchi — 1 jar
Bone broth or water
Pinto beans — 1 to 2 cans
Onion — 1
Spam — 1 can
Sausage — 1 to 2 links
Tofu — 1 package
Gochugaru — 2 tbsp
Gochujang — 1 tbsp
Soy sauce — 1 tbsp
Fish sauce — 1 tbsp (sub with extra soy sauce if you prefer)
Mirin — 2 tbsp (or honey)
Rice, for serving
How to make it:
This is a one-pot recipe, and that's part of what makes it so good. There's plenty of room to make it your own.
Start by adding both jars of kimchi to your pot: the Classic and the Daikon. Pour in bone broth or water to your liking; there's no wrong amount here. Add the pinto beans (we love them for the extra protein, but feel free to leave them out), chop your onion however you like, and toss it all in along with the Spam, sausage, and tofu.
Now for the sauce! This is where you really get to tune the flavor. In a small bowl, combine the gochugaru, gochujang, soy sauce, fish sauce, and mirin. Stir it together and pour it into the pot. Want it spicier? Add more gochugaru. Prefer it a little sweeter? A touch more mirin or honey does the trick.
Bring everything to a boil and let it go on medium heat for 20 to 30 minutes. Serve over rice and enjoy every bite.
We'd love to see your version. Tag us when you make it, especially if you put your own spin on it!
