Lim Sung-geun's 7-Minute Kimchi Jjigae
A 7-minute kimchi jjigae simmered down with a golden-ratio hit-restaurant seasoning paste, perfect for mixing with rice.
Ingredients needed 2 servings
Recipe
Cooking tips
- Use sour kimchi with a sharp tang rather than overly aged, heavy kimchi to keep the broth from becoming murky and to achieve a refreshing reduction.
- Using a thin aluminum pot with very fast heat conduction, rather than a thick pot, allows the seasoning to penetrate the meat and kimchi quickly, resulting in much better flavor.
- We recommend serving it over a generous bowl of rice with plenty of the reduced kimchi jjigae broth and meat, then adding some crushed seaweed and sesame oil to mix together.
Recommended for
- Those who have always failed at making kimchi jjigae because it turned out bland or lacked depth of flavor.
- Those who enjoy mixing rice with meat and kimchi in a reduced, spicy-sweet broth.
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