Kimchi Jjigae With Ribs Recipe (2024)

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Aidan

If you buy a bottle of maesol cheong, you WILL use it. Then you will buy another! It is a wonderful thing to keen nearby for use in everything from muchims to marinara!This is a lovely recipe, but I add 1 Tbsp. of gojujang - fermented red pepper paste - to my kimchi jiggae to deepen the red pepper flavor and to maximize the flavors which come with fermentation.

dimmerswitch

Gochugaru and kimchi are staples in our kitchen. Not so for green plum syrup. Not certain I wanted to source it give recipe takes only 1 TBSP (although we have a Korean market in town) I read a couple of food blogs by Korean cooks to see what might be substituted. Both similar to the info in the one linked here: https://kimchimari.com/green-plum-syrup-%EB%A7%A4%EC%8B%A4%EC%B2%AD-maesil-chung/

Jihae

This is pretty much a perfect recipe, except I did not “generously salt” my cooking liquid. I used a little kosher salt to sprinkle on top of the ribs, but the kimchi has a ton of salt already, and the fish sauce also has salt. I also added firm tofu and a ton of chopped green onion toward the end of cooking; I added the lighter white/green parts of the onion while the soup was still simmering, and then topped the soup off with the darker green parts at the end. Delicious. This Korean approves.

dimmerswitch

CarolB: You ask "What would you serve as a second side? I'm thinking crisp and maybe green to balance the rich intensity of the main." When I order this at a Korean restaurant it is served with white rice, as recommended by authors of this recipe. Given the watercress in this one you don't need to serve a green side. At our local Korean restaurant banchan starts the meal service.

Sarah

Towards the last few minutes, I usually add in some tofu (cut into 1" cubes or bigger), and sliced scallions just before serving. The watercress should be an interesting variation. If you have leftovers (unlikely), you have a great base for a quick budae jjigae. Some ramen, some more stock/water, some kind of processed meat, and a block of ramen. Maybe a slice of American cheese. Mmm.

Christine

I love how you said this dish is your beginning, middle and end. As a Korean American, I feel the same way. If I could choose one Korean dish no matter where I am in the world, this would be it.

JRTHiker

Not just Koreans, but Chinese, Japanese, and other Asian cuisines. It makes for a cleaner and clearer stock, soup, or sauce by removing the blood and bone chips. It's not as "rich" in the Western sense, but it's a much cleaner and less greasy taste. It's a different flavor than searing, which adds the Maillard effect components. Both methods of dealing with raw meat are equally good but give opposite results.

esm624

I made this as specified with one exception: I used leftover slow roasted ribs so I added them at Step 3 instead of doing the whole ribs process. Turned out well.

Josh

This is delicious. I think a splash of rice vinegar really helps to cut through the richness of the pork.

aubrey

i use maesil cheong for this but if you have pomegranate molasses in the back of your pantry it should be a dead ringer here — just pay more attention to the acidity

aubrey

if you have pomegranate molasses in the pantry it is a slightly more astringent but almost perfect substitute for maesil cheong

Phil

The amount of flavor you can develop here in only 45 mins is amazing. Kimchi is truly a perfect food.

Renee

As someone who usually makes kimchi jjigae with pork belly, I LOVE this recipe. It’s an easy weeknight meal. Sauteeing aromatics in butter really takes the richness up a notch and love the addition of watercress. This recipe contains certain asian mom nuances —such as boiling the ribs with ginger to clean them and remove that porky gamey flavor— that really remind me of home. I did add sliced tofu at the end and it soaked up the soup in such a lovely way.

Gleaner

I couldn't find the green plum syrup so I mixed up some tamarind paste, apricot jam and black vinegar. Used homemade kimchi from the Momof*cku recipe and wilted mustard greens with an onion in place of the watercress. It comes together quickly while the rice cooks if you boil the ribs the night before. Delicious.

Hangria

You can't mess up this stew, only build on it. My latest iteration had 2.25 lbs of pork ribs, a quart of anchovy stock from the freezer, a few big handfuls of bean sprouts (I didn't have watercress) and green onion batons. Still added the fish sauce even though I used anchovy stock, and more maesil cheong because I love it. Since my kimchi was not very salty and I was using more pork and more broth than the recipe called for, I did generously salt the stew with sea salt and simmered longer.

Debbie D

Substituted some agave syrup for the green plum syrup, as that was what I had on hand and this was not a good time to make a supermarket run. Very tasty and unfussy to put together. I'll certainly make this again.

Tom A

Sub ½ a tsp. of gochujang for every 1 tsp. of gochugaru

Brian

Made tonight per the recipe, with watercress, and even got maesil cheong from the local H-Mart, and just found this to be ....unremarkable. Kinda Korean flavored sorta spicy stew. But thanks for posting the recipe - we still like to try new things!

John B

I saw this and knew I had to try it, but after reading that Spam is a common protein ingredient - and after looking at the pack of cans I somehow bought at Costco - I decided to just substitute it for the ribs. You can chop it into cubes and pan-fry it some (with a bit of ginger) to improve the texture, then start at step 2 and go from there. It turned out wonderfully and I can see it becoming a regular go-to dish (with Spam or otherwise).

JoJoCampbell

I hate to give a bad review, but I found this underwhelming. I wanted to love this as it cooked, but for all the steps, the flavor was disappointing. Kimchi Chronicles cookbook is my usual Korean go-to, so perhaps my tastes are skewed by her take on Korean; however, I did live in Korea for 2 years. I'm no expert on Korean food, just a big fan, but this just didn't do it for me. I also felt the ribs did nothing for this dish as prepared. Pork is amazing, but this prep left much to be desired.

PoshGeek

So-so, but then I didn’t a) Add fish sauce (don’t like it) or b) Buy the expensive plum stuff. Had some hoisin, mixed that with a touch of balsamic and added along with “Umani” sauce — still not balanced. Kim Chee too vinegary, maybe rinse it. It had fish sauce and was a good brand (MIL). Look at other rcts!

Christine

I love how you said this dish is your beginning, middle and end. As a Korean American, I feel the same way. If I could choose one Korean dish no matter where I am in the world, this would be it.

Andrea

I cooked everything together. Much easier than multiple steps. I sautéed onions, ginger, spice and garlic. Then added kimchi, ribs and water and cooked for 45 minutes. Perfect, easy and delicious.

Scott M.

So delicious, even though I didn't have the green plum syrup (used sugar instead); I did use some 4-month-old kimchi with a beautiful funk.

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Kimchi Jjigae With Ribs Recipe (2024)

FAQs

What is the difference between kimchi jjigae and kimchi jjim? ›

Kimchi jjim (or kimchijjim, 김치찜) is a braised kimchi dish. It's typically made with pork, but you can use other meat if you like. In Korea, kimchi jjim made with mackerel is also popular. Because the kimchi is slow braised, this recipe uses less liquid than the amount used for kimchi jjigae (stew).

What is the difference between kimchi soup and kimchi stew? ›

Kimchi stew is thicker than kimchi soup. Kimchi soup is less salty than kimchi stew. Also, soup is always served in individual bowls, with rice. Traditionally in Korean cuisine stews were served in a big pot on the table, and the family would eat communally from the pot.

What is the difference between kimchi jjigae and soondubu? ›

Kimchi stew (kimchi jjigae) usually has more kimchi and more acidic broth, while the main ingredients in kimchi tofu soup (kimchi soondubu) is the soft tofu.. and some kimchi added to enhance the broth flavor.

What is a substitute for pork belly in Kimchi Jjigae? ›

If pork belly is not available, use a cut of pork that has some fat like pork shoulder or pork butt. Some people even use Spam or bacon.

Is it okay to eat Kimchi Jjigae everyday? ›

Kimchi can be found in almost every Korean household. It is possible to buy kimchi jars in most supermarkets and online sites. Kimchi offers multiple health benefits and maintains the overall health of the body. It is often recommended to include kimchi in your daily diet.

Does Kimchi Jjigae have a lot of calories? ›

Nutrition Facts per Serving:

Calories: 596. Protein: 37 grams. Carbohydrate: 49.5 grams. Saturated Fat: 3.6 grams.

How healthy is kimchi stew? ›

You may have heard kimchi being called a superfood because of its nutrition. Its main ingredients are vegetables, which provide vitamins, minerals, and antioxidants. Cabbage is packed with vitamin K, which helps your blood clot and keeps your bones from becoming brittle.

What is the difference between Kimchi Jjigae and budae-jjigae? ›

Kkongchi kimchi-jjigae (꽁치 김치찌개) is made with Pacific saury. Budae-jjigae (부대찌개) is made by stewing kimchi with various ingredients not native to Korean cuisine, including Spam, hot dogs, and American cheese slices.

What is the best Korean stew for sickness? ›

It's called “budae jjigae,” or “army stew,” and it's a hearty, savory, spicy stew perfect for those gnarly winter flus that make you feel weak all over with no appetite.

What does jigae mean in Korean? ›

Jjigae (Korean: 찌개, Korean pronunciation: [tɕ͈iɡɛ]) are Korean stews.

Is kimchi stew good when sick? ›

There are as many reasons to include kimchi in your winter wellness arsenal as there are ingredients. Cabbage is loaded with vitamin C and phytonutrients. Crushed garlic, thought to have decongestant properties, contains powerful antioxidants linked to boosting the immune system and reducing infection.

Why is silken tofu not refrigerated? ›

You may notice that silken tofu (soft tofu), unlike regular tofu, is sometimes packaged in aseptic boxes that do not require refrigeration. Due to this, silken tofu is sometimes sold in a different section of grocery stores than regular tofu, which is packed in water and requires refrigeration.

What is the famous soup in Korea? ›

One of my favorite soup dishes in South Korea is "Kimchi Jjigae." Kimchi Jjigae is a hearty and flavorful Korean stew that features kimchi as its main ingredient. It's a dish that's not only delicious but also deeply rooted in Korean culinary culture.

What is the most popular stew in Korea? ›

Doenjang jjigae is one of the most common stews in Korean cuisine, and it is usually served with rice on the side.

What do you eat with Korean stew? ›

This humble, instantly recognizable stew is one of Korea's most beloved foods. The ingredients are simple: doenjang, tofu, mushrooms, green peppers, scallions, and an anchovy or two for added flavor. Add rice and kimchi on the side and you have a meal – no other side dishes necessary.

What is the best partner for kimchi? ›

  • Kimchi pairs well with various dishes.
  • I think kimchi goes well with sweet potatoes and potatoes. ...
  • Ramen and kimchi are a classic combo. ...
  • Eating any meat with kimchi goes well, too. ...
  • Take a piece of lettuce and sesame leaf, add a bit of bulgogi, kimchi and any veggies you like. ...
  • Hope to enjoy kimchi like this way.
Jan 20, 2024

What is kimchi best served with? ›

Korean cuisine offers a whole range of dishes that incorporate kimchi and its brining liquid (sometimes referred to as its "juice"), including soups, stews, noodles, and savory pancakes. But don't feel boxed in by its origins, because kimchi's tangy, spicy, and savory notes can go with almost anything.

What is kimchi traditionally eaten with? ›

Kimchi is usually served as a side dish (banchan) to be eaten with other elements of a Korean meal (bapsang), including steamed rice (bap), soup (guk), salted dish (jang), and other side dishes consisting of vegetables (namul) and/or protein dishes (meat and fish) [24].

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