Cook Korean kimchi jjigae hotpot in 4 simple steps
Kimchi jjigae, a staple in Korean cuisine, is a spicy stew with roots in the Three Kingdoms of Korea, rich in cultural heritage. Traditionally featuring kimchi among other ingredients, it now includes vegetarian versions to suit various diets. We're focusing on an eggless, vegetarian take on this beloved dish. Ready to start cooking this flavorful hotpot? Let's get cooking.
Gather the following ingredients
For the vegetarian Kimchi Jjigae hotpot, gather two cups ripe vegan kimchi, one tablespoon gochugaru (Korean chili flakes), one tablespoon soy sauce, one teaspoon sesame oil, two minced garlic cloves, 200 grams cubed firm tofu, four cups vegetable broth, 100 grams sliced shiitake mushrooms, one sliced large onion, two chopped spring onions for garnish, and salt to taste.
Preparing the base flavor
Begin by heating the sesame oil in a large pot over medium heat. Add the minced garlic and sliced onion to the pot and saute until they become translucent and fragrant. This step is crucial as it forms the aromatic base for our hotpot. The garlic not only adds flavor but also complements the spiciness from the gochugaru that will be added later.
Adding main ingredients
Once your base is ready, stir in the gochugaru along with the soy sauce. Mix well before adding your vegan kimchi. Let these ingredients cook together for about five minutes; this allows their flavors to meld together beautifully. Following this step ensures that your stew will have a rich depth characterized by a perfect balance between spicy, savory and umami notes.
Incorporating liquids
After your base with kimchi and spices has simmered, pour in four cups of vegetable broth. Bring this to a boil, then reduce to a simmer. Allow it to cook uncovered on low heat for about 20 minutes. This step intensifies the flavors while softening any hard pieces in your stew, ensuring a rich and harmonious blend.
Final touches
Add cubed tofu and sliced shiitake mushrooms to the simmering pot. Cook for 10 minutes until they're heated through and have absorbed the broth's flavors. Adjust the salt to taste. Serve the kimchi jjigae in bowls, garnished with chopped spring onions for a fresh contrast to its spicy warmth. This comforting dish is perfect for any season.
