As a kid, I resented my parents for making me eat kimchi jjigae with sardines. I wanted anything – anything – other than those tiny little fish. But joke’s on me because now, as an adult, I absolutely love it. It’s packed with omega-3s, high in protein, and deeply comforting for the soul. As long as you have some ripe kimchi, this dish is nearly impossible to mess up. Give it a try and let me know what you think!
High Protein Kimchi Jjigae (Kimchi Stew)
Recipe by
Servings
2 servings
Prep time
5 min
Cooking time
25 minutes
Calories
250/300 kcal
Feel free to substitute the protein with anything you’d like. The most popular option in Korean culture is pork – especially pork belly! Another high protein option would be canned tuna.
Ingredients
- 2 cups mature kimchi with brine
- 1 tbsp sesame oil
- 1 cup water or bone broth
- 1 tbsp minced garlic
- 1 tbsp butter
- 1 tbsp gochujang (Korean chili paste) – optional
- 1 tin of sardines (don’t add the oil)
- firm tofu
- enoki mushroom
- 2 green onions diced
Directions
- In a medium-sized pot or earthenware on medium-high heat, stir fry the kimchi and sesame oil until the kimchi is softened.
- Once the kimchi is softened, add minced garlic, butter, gochujang, and bone broth (or water).
- Cover the pot, lower heat to medium-low, and let simmer for 15 minutes.
- Add in sardines (no oil), firm tofu, green onions, and enoki mushrooms.
- Cover the pot again and let cook for 5-10 minutes.
- Serve immediately with hot rice.
Notes
Kimchi jjigae tastes even better next day!
Leave a Reply