Kimchi-jjigae

Kimchi-jjigae[1] (김치찌개) or kimchi stew[1] is a jjigae, or stew-like Korean dish, made with kimchi and other ingredients, such as scallions, onions, diced tofu, pork, tuna and seafood. (Pork and seafood are generally not used in the same recipe.) It is one of the most common jjigae in Korea.

Kimchi-jjigae
Alternative namesKimchi stew
TypeJjigae
Place of originKorea
Main ingredientsKimchi
Korean name
Hangul
김치찌개
Revised Romanizationgimchi-jjigae
McCune–Reischauerkimch'i-tchigae
IPA[kim.tɕʰi.t͈ɕi.ɡɛ̝]
This article is part of a series on
Korean cuisine
한국 요리
조선 료리

History

Kimchi is known to have been eaten as pickled vegetables and only became the kimchi known today in the mid-Joseon era, when chili peppers were first introduced to the country. Kimchi jjigae is assumed to have been developed around this time, as well.[2]

Preparation and serving
Cabbage kimchi soup

Kimchi jjigae is often cooked in Korean homes using older, more fermented and "ripe" kimchi, creating a much stronger taste and containing higher amounts of "good" bacteria (probiotics, also found in yogurt).[3] (Living bacteria in fresh, uncooked kimchi will not survive the cooking process.) The stew is said to be more flavorful if prepared with older kimchi, while fresh kimchi may not bring out a full and rich flavor. Kimchi is the most important ingredient in kimchi jjigae. Other ingredients depend on personal preferences.

Sliced kimchi is put into a pot with beef, pork, or seafood; tofu; sliced spring onions; and garlic. They are boiled with water or myeolchi (anchovy) stock. The stew is seasoned with doenjang (bean paste) or gochujang (red pepper paste).[2]

Like many other Korean dishes, kimchi jjigae is usually eaten communally from the center of the table if more than two people are served. It is accompanied by banchan (side dishes) and rice. It is usually cooked and served boiling hot in a stone pot.

Varieties
Tuna kimchi-jjigae

Besides the standard ingredients of beef, pork, or chicken, some varieties are called by their particular names.

  • Chamchi kimchi jjigae (참치 김치찌개) is made with tuna, usually the canned type made specifically to use in jjigae. It is popular for camping trips or picnics, because it is easy to make.[4]
  • Ggongchi 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, American cheese slices, etc. Budae means “army base” in Korean; it originated during the Korean War, when Koreans used ingredients procured from the US military.[5]

See also

References
  1. (in Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-19. Lay summary.
  2. (in Korean) Kimchi jjigae Archived 2011-06-10 at the Wayback Machine at Encyclopedia of Korean Culture
  3. (in Korean) Bacteria in kimchi, Doctor's News, 2009-05-18. Retrieved 2010-06-24.
  4. (in Korean) Tuna in jjigae, Hankyung News, 2010-01-19. Retrieved 2010-06-24.
  5. https://www.nytimes.com/2016/04/03/nyregion/tented-walls-and-family-style-korean-dishes-at-pocha-32.html
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.