{{Short description|Korean kimchi stew}} {{Italic title}} {{Infobox food | name = ''Kimchi-jjigae'' | image = Korean stew dish - Kimchi-jjigae Kimchi Stew 2019 (01).jpg | caption = | alternate_name = Kimchi stew | country = Korea | region = | national_cuisine = | creator = <!-- or | creators = --> | year = | mintime = | maxtime = | type = {{Transliteration|ko|Jjigae}} | course = | served = | main_ingredient = Kimchi | minor_ingredient = | variations = | serving_size = 100 g | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = | module = {{Infobox Korean name/auto | hangul = 김치찌개 | ipa = {{IPA|ko|kim.tɕʰi.t͈ɕi.ɡɛ||link=no}} |child=yes }} }} {{Korean cuisine}}

{{Transliteration|ko|'''Kimchi-jjigae'''}}<ref name="standardized">{{Cite web|url=http://www.korean.go.kr/common/download.do?file_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf|script-title=ko:=주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안|date=2014-07-30|publisher=National Institute of Korean Language|trans-title=Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes|access-date=2017-02-19|language=ko}} *{{cite press release |date=2014-05-02 |script-title=ko:주요 한식명 로마자 표기 및 표준 번역 확정안 공지 |url=http://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465 |website=National Institute of Korean Language |language=ko}}</ref> ({{Korean|hangul=김치찌개}}) or '''kimchi stew'''<ref name="standardized" /> is a {{Transliteration|ko|jjigae}}, or stew-like Korean dish, made with kimchi and other ingredients, such as pork, scallions, onions, and diced tofu. It is one of the most common stews in Korean cuisine.

==History== Kimchi existed as a non-spicy pickled vegetable dish well prior to the Joseon era (1392–1897); it was not until the introduction of chili peppers to the Korean peninsula mid-era that the variant of kimchi which has become the de facto standard of today was created. {{Transliteration|ko|Kimchi-jjigae}} is assumed to have developed around this time as well.<ref name="Chogath Kog'sante">{{cite web |url= http://100.nate.com/dicsearch/pentry.html?s=K&i=244179&v=44 |title= Kimchi jjigae |author= <!--Staff writer(s); no by-line.--> |publisher= at Encyclopedia of Korean Culture |access-date=January 6, 2026 |url-status=dead |archive-url= https://web.archive.org/web/20110610003922/http://100.nate.com/dicsearch/pentry.html?s=K&i=244179&v=44 |archive-date=June 10, 2011 }}</ref>

==Preparation and serving== Kimchi's flavor as an ingredient becomes stronger and more complex as it ages.<ref>{{Cite web|script-title=ko:=김치찌개|url=https://terms.naver.com/entry.naver?cid=42701&docId=3384839&categoryId=58381|access-date=2021-04-04|website=terms.naver.com|language=ko}}</ref> As a result, ''kimchi-jjigae'' is often cooked using older, more fermented, and "riper" kimchi, which has a much more pronounced flavor and contains higher amounts of probiotics.<ref>[http://www.doctorsnews.co.kr/news/articleView.html?idxno=54747 Bacteria in kimchi], ''Doctor's News'', 2009-05-18. Retrieved 2010-06-24. {{in lang|ko}}</ref> (Living bacteria in fresh, uncooked kimchi will not survive the cooking process.) As kimchi is the core ingredient in ''kimchi-jjigae'', other ingredients are dependent on personal preference.

Sliced kimchi is put into a pot with the meat of choice and other typical ingredients, such as tofu, sliced spring onions, and garlic. They are stewed in water or anchovy ({{Transliteration|ko|myeolchi}}) stock. The stew is seasoned with fermented bean paste ({{Transliteration|ko|doenjang}}) or fermented red pepper paste ({{Transliteration|ko|gochujang}}).<ref name="Chogath Kog'sante"/>

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 traditional side dishes ({{Transliteration|ko|banchan}}) and rice. It is usually cooked and served boiling hot in a stone pot.

==Varieties== thumb|Tuna {{Transliteration|ko|kimchi-jjigae}} Beyond the standard ingredients of beef, pork, or chicken, some varieties are called by their particular names. *''Chamchi'' ''kimchi-jjigae'' ({{lang|ko|참치 김치찌개}}) is made with tuna, usually the canned type made specifically to use in {{Transliteration|ko|jjigae}}. It is popular for camping trips or picnics, because of its ease of cooking and portability.<ref>[http://www.hankyung.com/news/app/newsview.php?aid=2010011887501 Tuna in jjigae], ''Hankyung News'', 2010-01-19. Retrieved 2010-06-24. {{in lang|ko}}</ref> *''Kkongchi'' ''kimchi-jjigae'' ({{lang|ko|꽁치 김치찌개}}) is made with Pacific saury. *''Budae-jjigae'' ({{lang|ko|부대찌개}}) is made by stewing kimchi with various ingredients not native to Korean cuisine, including Spam, hot dogs, and American cheese slices. {{Transliteration|ko|Budae}} means "army base" in Korean; it originated during the Korean War, when South Koreans used ingredients procured from the US military.<ref>{{Cite news|url=https://www.nytimes.com/2016/04/03/nyregion/tented-walls-and-family-style-korean-dishes-at-pocha-32.html|title = Tented Walls and Family-Style Korean Dishes at Pocha 32|newspaper = The New York Times|date = April 2016|last1 = Wharton|first1 = Rachel}}</ref> *Vegan ''kimchi-jjigae'' (비건 김치찌개) is a plant based version of the stew; using ingredients such as kimchi, tofu, mushrooms, and vegetables. As it is a common cuisine it is a great cold weather comfort food.<ref>{{Cite web |last=Thomas |date=2019-11-10 |title=Vegan Kimchi Jjigae (Spicy Korean Stew) |url=https://gastroplant.com/vegan-kimchi-jjigae/ |access-date=2024-05-06 |website=Gastroplant |language=en-US}}</ref>

==See also== * List of stews * {{portal-inline|Food}}

==References== {{reflist}}

==External links== {{Commons category|Kimchijjigae}} *[https://web.archive.org/web/20110721181232/http://www.visitseoul.net/en/article/article.do?_method=view&art_id=32689&lang=en&m=0004001001016&p=01 Kimchi Jjigae (Stew)] – Recipe at the official Seoul City tourism website (archived)

{{DEFAULTSORT:Kimchi-jjigae}} Category:Korean words and phrases Category:Korean soups and stews Category:Kimchi dishes