Dinner: Kimchi Jigae With Dduk

Dinner: Kimchi Jigae w/ ddukDinner was quick and warming tonight. I made kimchi jigae (kimchi soup), with pounded rice sticks called dduk. The kimchi was from the same batch we bought from the Korean market last month and it’s still as tasty. The dish could have used some green onion, but I didn’t have any on hand.

I love anything with kimchi in it, so I might be biased, but this dish is really good with super fermented kimchi. Like, “oh my god, is this turning into cheese?” fermented. Okay, maybe not that bad, but the kimchi should have a pungent sharp taste that’s almost carbonated. Usually the dish is made with pork belly, but since I wanted to make a vegan version, that sadly had to stay out.


The entire dish was very easy to make and takes less than 30 minutes. Here’s my vegan version:

  • Slice up 2-3 cloves of garlic and sautee in oil (I used peanut oil) for a few seconds.
  • Dump in however much Korean chili pepper flakes you want. The more the spicier. Let that cook for a few seconds until fragrant, but not burned.
  • Pour in 2.5 cups water.
  • Put in about a packed cup of chopped kimchi (more or less depending on how much you like it).
  • Throw in some roughly chopped silken tofu.
  • Put in the dduk (Korean rice cake), or leave it out.
  • Let everything come to a boil and then let it simmer for 10 minutes so the tofu and dduk can absorb the flavor.
  • Final step: if you included dduk, the stew can be eaten as is. If you left it out, spoon it over some steamed rice.
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Comments

  1. Sierra says

    Hi there! ๐Ÿ˜€ Thank you for posting this recipe, I love kimchi jjigae with ddeok but I’m not very experienced in cooking with ddeok, so I wasn’t sure how long to put it in the soup for :/ Thanks for posting!! ๐Ÿ˜€

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