Kimchee Hot Pot: A Spicy, Tangy Taste Of Korea

Kimchee hot pot, or kimchi jjigae, is a staple in Korean households, often eaten at least once or twice a week. It is a stew made with aged kimchi, fatty pork belly, tofu, and other vegetables. The older the kimchi, the better it is for the stew. The dish is served bubbling hot and is meant to be eaten slowly. It is usually accompanied by rice to balance out the spiciness of the stew.

Kimchi Jjigae vs. Kimchi Nabe

Kimchi Jjigae, or kimchi stew, is a staple in Korean households. It is a stew-like dish made with kimchi, pork, scallions, onions, and tofu. The key difference between Kimchi Jjigae and Kimchi Nabe lies in their origins and adaptations to local tastes.

Kimchi Jjigae is a traditional Korean dish, often made with aged, sour kimchi, which is cooked with meat to reduce its pungency before adding broth. The stew is typically seasoned with fermented bean paste or red pepper paste and served in a single pot. It is a common way to consume aged kimchi and is often eaten with rice and other side dishes.

Kimchi Nabe, on the other hand, is the Japanese adaptation of Kimchi Jjigae. It became popular in Japan after the introduction of Korean drama series in the early 2000s. Over time, the Japanese adjusted the flavours to their liking, making it less spicy and adding more vegetables. Kimchi Nabe is typically cooked in a large donabe pot and served at the table, treating it like a hot pot rather than a single-serving stew.

In terms of ingredients, Kimchi Nabe includes napa cabbage leaves, enoki mushrooms, negi (long green onion), shiitake mushrooms, carrots, shirataki noodles, deep-fried tofu, and other typical hot pot ingredients. It is seasoned with miso for a more savoury flavour and less intense spiciness. Kimchi Nabe is often enjoyed with rice or udon noodles added at the end of the meal.

While both dishes share similarities, the adaptations made by the Japanese have resulted in Kimchi Nabe being less spicy and incorporating more vegetables, served in a hot pot style, making it distinct from the traditional Korean Kimchi Jjigae.

Kimchi Jjigae Ingredients

Kimchi jjigae, also known as kimchi stew or kimchi soup, is a staple in Korean households. It is typically made with fatty pork meat, but can also be made with other types of meat, such as beef or canned tuna. Here is a list of ingredients you will need to make kimchi jjigae:

• Skinless pork belly, cut into bite-sized pieces
• Rice wine (mirin)
• Ground black pepper
• Aged kimchi, cut into bite-sized pieces
• Brown onion, thinly sliced
• Green onion, thinly sliced
• Shiitake mushrooms, stems removed and thinly sliced
• Firm tofu, sliced into rectangles or other shapes
• Korean chili flakes (gochugaru)
• Korean chili paste (gochujang)
• Minced garlic
• Anchovy stock, chicken broth, or beef broth
• Sesame oil
• Salt
• Sugar

Optional Ingredients:

• Napa cabbage
• Enoki mushrooms
• Negi (long green onion)
• Carrots
• Shirataki noodles
• Deep-fried tofu
• Miso
• Kombu (dried kelp)
• Dried anchovies

Steps:

• Marinate the pork belly with rice wine and ground black pepper for about 15 minutes.
• Cook the kimchi in a skillet until soft.
• Put the marinated meat into the bottom of the pot, along with the kimchi, onion, mushrooms, tofu, water, and base sauce.
• Boil the pot on medium-high heat, then reduce the heat to medium once it starts boiling. Cook until the meat is cooked, making sure the sauce is well blended.
• Add the green onion and turn off the heat.
• Serve with rice and side dishes.

Kimchi Nabe Ingredients

Kimchi Nabe is a Japanese take on the Korean stew Kimchi Jjigae, with the Japanese version being less spicy and including more vegetables. Here are the ingredients you will need to make Kimchi Nabe:

Broth

• Anchovy broth, made with anchovies, dried kelp, and water.
• Alternatively, you can use chicken broth or dashi, a Japanese soup stock made with kombu and katsuobushi (bonito flakes).

Meat

• Pork belly, sliced into bite-sized pieces.
• Alternatively, you can use thinly sliced beef or pork loin, meatballs, chicken wings, or canned tuna.

Kimchi

• Kimchi, preferably aged or fermented, cut into bite-sized pieces if necessary.
• Kimchi juice, which will add a lot of flavor to the broth.

Vegetables

• Napa cabbage, cut into small pieces.
• Onion, sliced.
• Green onion or scallions, sliced.
• Garlic, minced.
• Shiitake mushrooms, stems removed and thinly sliced.
• Bean sprouts.
• Daikon radish, thinly sliced.
• Chinese chives or garlic chives.
• Carrots, sliced.
• Enoki mushrooms.

Tofu

• Medium-firm tofu, cut into small blocks.
• Alternatively, you can use silken tofu, cut into cubes.

Seasoning

• Gochujang (Korean chili paste).
• Gochugaru (Korean pepper flakes).
• Soy sauce.
• Miso.
• Sugar.
• Salt.
• Sesame oil.
• Sake.

Kimchi Gyoza Nabe Ingredients

Kimchi Gyoza Nabe is a Korean-inspired Japanese hot pot with a variety of ingredients that make for a flavourful and hearty meal. The ingredients are flexible and can be adjusted to suit your preferences, but here is a list of ingredients commonly used in Kimchi Gyoza Nabe:

• Meat: Thinly sliced beef or pork loin, meatballs, chicken wings, or pork belly are great options.
• Dumplings: Japanese dumplings or gyoza are a must for this dish. You can use store-bought frozen gyoza or make your own.
• Vegetables: Napa cabbage, daikon radish, carrots, garlic chives, Chinese chives, green onions, and scallions add colour, texture, and flavour to the hot pot.
• Mushrooms: Shiitake, shimeji, and enoki mushrooms are perfect for this dish.
• Tofu: Soft or silken tofu adds a creamy texture to the soup.
• Broth: The broth is what brings all the flavours together. You can use chicken stock, vegetable broth, or make a vegan/vegetarian kombu dashi broth.
• Spices and Condiments: Gochujang (Korean chilli paste), gochugaru (Korean pepper flakes), miso, soy sauce, sugar, and salt are used to season the broth and add a kick of spice.
• Noodles and Rice: Ramen noodles or steamed rice can be added to the leftover soup for a filling meal.

Kimchi Gyoza Nabe is a versatile and customisable dish, so feel free to experiment with different ingredients and adjust the spice level to your taste!

Kimchi Jjigae Tips

Kimchi Jjigae is a Korean stew that is typically made with kimchi, pork belly, tofu, and a variety of seasonings. Here are some tips to help you make delicious and authentic Kimchi Jjigae:

Use Old, Sour Kimchi

The key to making great Kimchi Jjigae is to use well-fermented, sour kimchi. Fresh kimchi doesn't have much flavour and is not suitable for this recipe. The older the kimchi, the better! If your kimchi is not sour enough, you can add a little vinegar to it before using it. Alternatively, you can purchase commercially packaged kimchi called "mukeunji", which means old kimchi.

Cook the Kimchi and Pork Together

Before adding any liquid, cook the kimchi and pork together in the pot. This step helps to develop extra flavour and is an important part of the cooking process.

Choose Your Broth Wisely

While you can use water or other types of broth, using an anchovy broth will give your Kimchi Jjigae an authentic flavour. Anchovy broth is super easy to make and adds a nice, clean taste to the stew. Alternatively, you can use chicken broth, milky bone broth, or vegetable broth.

Use Kimchi Juice

If available, use the juice from the kimchi in your stew. It will add lots of flavour to the broth and enhance the overall taste of the dish.

Season to Taste

If your kimchi is too sour, you can balance out the flavour by adding a teaspoon or two of sugar to the stew. Additionally, you can add more heat, colour, and depth of flavour by including gochugaru (Korean pepper flakes) and gochujang (Korean chili paste).

Prepare Your Ingredients

When preparing your ingredients, cut the pork belly into bite-sized pieces and freeze it for 5-10 minutes before slicing; this will make it easier to cut the fatty meat. You can also add a little sake to the pork to help remove any gamey odour.

Serve Hot

Kimchi Jjigae is best served hot and bubbling in individual bowls, along with a bowl of steamed rice and some meat or fish. It is a hearty and comforting dish that is perfect for cold months.

Frequently asked questions