Ttukdak Hyung's Kimchi Jjigae Kimchi
Kimchi made with a ground seasoning base and glutinous rice paste, then low-temperature aged for a month to maximize deep umami, specially designed for kimchi jjigae.
Ingredients needed 4 servings
Recipe
Cooking tips
- The key to kimchi for kimchi jjigae is to minimize the use of salted seafood (jeotgal) and use domestic gochugaru to achieve a clean, refreshing flavor without any off-tastes.
- Freshly mixed before aging, it can be enjoyed right away with rice like a fresh kimchi (geotjeori), and tastes clean and delicious.
Recommended for
- For those who want to perfectly recreate the deep and refreshing broth flavor of top kimchi jjigae restaurants at home.
- For those who want to make a dedicated base kimchi that doesn't clash when added to stews or broth dishes.
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