Kimchi jjigae is one of the most common jjigae (stew) in Korea which is made using kimchi, tofu, scallions, onions, and sometimes pork or seafood.
This popular dish is thought to have been developed during the middle of the Joseon Dynasty when kimchi and chili peppers were first introduced to Korea.
Kimchi jjigae is commonly prepared in houses all around the country. Kimchi is the most imporant ingredient of the dish. The longer the kimchi has been fermented, the better the stew will taste as the flavor has had a longer change to develop.
Sliced kimchi is added to a pot with water or anchovy stock along with tofu, onions, garlic, and proteins such as pork, beef, or seafood. Additionally, the stew may be seasoned with condiments such as doenjang (soybean paste) or gochujang (red pepper paste) to add extra flavor and spice.
Kimchi Jjigae is most often served boiling hot in a stone pot along with an assortment of small dishes known as banchan.