Kimchi Jjigae; quick & tasty Korean Kimchi stew

The Cultured Collective Fermented Foods Kimchi Sauerkraut

Kimchi Jjigae is a traditional Korean kimchi stew. It's rich, warming and has a wonderful complexity and depth of flavour making it the ultimate, comforting supper. Serve atop a bed of plump, fluffy white rice.


Serves 2
  • 180g unsmoked streaky bacon (we like field & flower)
  • 1 1/2 TBS rice vinegar
  • 1 tsp rice malt syrup (or sweetener of your choice; coconut sugar or raw cane sugar will work just as well)
  • 1/2 tsp black pepper
  • 3/4 Cup Kimchi (finely diced)
  • 1 tsp peanut oil
  • 1 leek (finely sliced)
  • 100g mushrooms (stems removed & thinly sliced)
  • 300g firm tofu (cubed) - we like The Tofoo Co
  • 2 Cup water

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