ancient dish - kimchi-jjigae
South Korea
Ancient dish: Kimchi-Jjigae
Description: Kimchi-jjigae, or kimchi stew, is a hearty and flavorful Korean dish made with a rich blend of ingredients centered around well-fermented kimchi. The stew typically includes pork (often belly or shoulder), tofu, onions, garlic, and scallions, all simmered together in a broth seasoned with gochugaru (Korean red chili flakes), soy sauce, and sometimes a bit of doenjang (fermented soybean paste) or anchovy stock for added depth. The aged kimchi provides a bold, tangy flavor that deepens as it cooks, making the stew both spicy and savory. Optional ingredients like mushrooms or zucchini can also be added, but the fermented kimchi remains the star of this comforting, umami-packed dish
Place of origin: Korea
Location: Korea is a peninsula located in East Asia, extending southward from the northeastern part of the Asian continent. It is bordered by China to the northwest, Russia to the northeast, and is separated from Japan to the east by the Sea of Japan (also known as the East Sea). The Korean Peninsula is divided into two countries: North Korea (Democratic People’s Republic of Korea) in the north, and South Korea (Republic of Korea) in the south. The peninsula is surrounded by the Yellow Sea to the west and the Korea Strait to the south
Typical ingredients: Kimchi, pork belly, tofu, gochugaru, mushrooms, gochujang, green onion, garlic, and anchovy stock
Associated cuisine: Korean
Course: Lunch, supper
Kimchi-Jjigae ancient history: The ancient history of kimchi-jjigae is closely tied to the evolution of kimchi itself, a staple in Korean cuisine for centuries. While kimchi in its earliest form dates back over 2,000 years to the Three Kingdoms period, it was originally made with fermented vegetables without chili peppers, which were introduced to Korea in the 16th century via trade routes. As kimchi evolved with the addition of chili and other spices, it became a more complex and flavorful ingredient. Kimchi-jjigae likely emerged as a way to use over-fermented kimchi, combining it with available ingredients like pork, tofu, and garlic to create a warming, economical stew. Though the exact origins are not documented, kimchi-jjigae reflects Korea’s long-standing tradition of fermentation and communal meals
