Gettin’ Jigae With It
You can turn almost nothing but kimchi and liquid into something vibrant and nourishing to eat—something that everyone seems to want right now.
To make most versions of the dish, you take old, super-fermented, dank baechu kimchi (I like it to the point where it’s fizzing and the green color of the cabbage is completely gone), cook that for a bit to give some of that funk an even deeper flavor profile, then add stock and proteins and whatever else you feel like and let it bubble away. Unlike Western stews, you don’t necessarily want it to cook forever, though it does taste better a day or two later.
Enter your email address to receive notifications for author Noah Cho
Confirmation link sent to your email to add you to notification list for author Noah Cho
More by this author
Don’t Break the Peel
Halmoni didn’t tell me she loved me. Her love could be seen in the work of her hands.
Sure, the food is delicious, but it’s that sense of community that makes Korean barbeque what it is.
Korean Comfort Foods of Our Pandemic Dreams
Columnist Noah Cho on pandemic food cravings, home cooking adventures, and much-missed restaurants.
More in this series
The Love of Korean Cooking I Share With My White Mother
In her illness, Korean food was all my Polish-American mom from Jersey wanted to eat. It was all that she could bear.
Why You Should Be Watching Maangchi, the Korean Cooking YouTube Star
I used to imagine having a Korean mother, someone rich in stories and jokes about Korean food and culture. My Korean mom would, ideally, be Maangchi.
Your Hipster Kimchi Could Never
A column about why I love kimchi (hint: it’s not the beneficial probiotic cultures).