Lazy Kimchi Jjigae [RECIPE]
Good Morning Everyone!
I admit that during weeknights I’m often bushed by the end of the day. I’m sure you can relate. As such, when I think about dinner it has to fit two main categories: fast and easy. Well, it’s turning to Fall. In fact, we are officially 1 week away from the first day of Fall here and I am super excited! With the Fall comes beautiful leaves, cooler weather… and my once a year head cold. Yes, only one time a year do I get a cold. I’m not sure why. But this year I’m arming myself with ginger, garlic, tea, lemons, and kimchi to take this cold head on.
As the weather turned cooler the other night and I felt a chill in my bedroom, my nose began to sniffle. This is it… I thought to myself and prepared for the throat tickle to come next. It was then that my brain screamed: “Get some stew in you, woman!”. So… off to the kitchen I went. I love soups. Just take a look in the archives and you’ll see my love affair with soups of all kinds. But Kimchi Jjigae holds a special place in my heart. When it comes to spicy food I’m totally down, although I don’t have quite the tolerance that Mr. Noob Chef does. In other words, I’ll eat it… but you’ll still see me sniffling and giggling at myself all the way 🙂 .
Now let’s talk about this stew. It’s about as simple as you can get. I already blogged about kimchi stew before, so if you’re looking for a more traditional jjigae, go ahead and head on over to that blog post. Today it’s all about lazy, daisy cooking. I’m talking throw-it-in-the-pot cooking. In fact, this recipe only has 5 ingredients. That’s it. Five. How nice is that? I get a flutter of excitement when I see minimal recipes because I know there is little room for me to mess it up.
So you toss everything in the pot and let it go. 45 minutes later you have a stew that is spicy… but not overly so. The tofu absorbs the flavors and just melts in your mouth. The beef really ramps up the broth (and dish) to make it more plentiful. I can see adding chopped gold potatoes and a few greens into this soup to make it even more bountiful. Maybe I’ll try that next time! But I can tell you this, since I’ve been eating kimchi nearly every day… that cold hasn’t fully blossomed. Bring it on, Fall…. I’m ready! I hope you all love this delicious, easy recipe as much as I do. Have a wonderful weekend everyone and as always, keep on cooking ❤
Lazy Kimchi Jjigae
- 1/2 lb. beef or pork, cubed
- 3 cups Napa cabbage kimchi
- 2 cups water
- 1 heaping tbsp. gochujang OR 1 tbsp. kimchi juice + 1 tsp. brown sugar
- 1 block firm tofu, cubed
- Grab a pot and toss everything (except the tofu!) in together over medium-high heat. Bring to a boil, then turn down to a simmer. Cover leaving just a crack to let steam out of the pot. Simmer for 45 minutes.
- Add the tofu in at the very end. Serve with a bowl of steamed rice. Optional: garnish with green onions. Serve hot and enjoy!