Reviewed: Mar. 14, 2012

I make this all the time except I like to add firm tofu with it. This is the first Korean dish everyone should learn how to make !!!!!

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Reviewer:

jmrowley

Cooking Level: Intermediate

Home Town: Clovis, New Mexico, USA

Living In: Lubbock, Texas, USA

Reviewed: Jan. 22, 2012

A few weeks ago, I made the "Spicy Cabbage Kimchi" recipe. I thought it was way too salty, and most of the reviews agreed. So, it sat in my fridge, uneaten. However, I used it to make this Korean Kimchi Jigeh Stew today, and the result was very tasty indeed! I used some chicken instead of Spam, because I can't bring myself to eat Spam, and I didn't add any salt -- due to the aforementioned salty kimchi.

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Reviewer:

Homr_Zodyssey

Living In: Louisville, Kentucky, USA

Reviewed: May 9, 2011

Made it exactly to recipe but without any meat and it was delicious!

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Reviewer:

ZAPPGRRL

Cooking Level: Beginning

Home Town: Ellensburg, Washington, USA

Living In: Wheeler, Oregon, USA

Reviewed: Feb. 16, 2010

This recipe required too much adjustment. I used all of the ingredients except salt, added Kimchi I purchased from the local Korean market with some cooked pork belly. These additions gave it a great taste. Use soup broth instead of water and green onions.

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3 users found this review helpful

Reviewer:

inounvme

Cooking Level: Expert

Living In: Lansdowne, Pennsylvania, USA

Reviewed: Feb. 2, 2009

This was a great soup! I used 1/3 of a 16oz jar of Kimchi, 2 cups of water, 1 Tbl chili powder, a clove of crushed garlic, and cubed smoked tofu. Didn't bother adding salt or pepper.

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Reviewer:

kharma.cat

Cooking Level: Intermediate

Reviewed: Nov. 19, 2008

Really easy and quick. I add couple cloves of garlic and onions, and sometimes add instant noodles (esp. neoguri ramen) at the end :) I also probably put about 4 cups of kimchi.. the more the better :)

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Reviewer:

colyal

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

Living In: New Haven, Connecticut, USA

Reviewed: Oct. 16, 2008

I like to make Kimchi jigeh stew, but I always do in a different way. First of all, I add more vegetables, such as carrots, onions, green onions, bean sprouts, mushrooms and tofu. I usually use sliced pork meat or substitute knnyaku (Which is a Japanese vegetarian ingredient) for meat. Then, I taste the soup with Korean spicy paste (e.g. gochu jang) and miso paste. Don't forget adding minced ginger and garlic. This gives a great flavor to the soup.

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Reviewer:

Kahori526

Cooking Level: Beginning

Reviewed: Jul. 21, 2008

Thin pork chops work really well. Also, my mom used to use cut up hot dogs when we were little. Try adding a touch of sugar too, taste better with a little sweetness. Always a family favorite!

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Reviewer:

FloydsMom

Cooking Level: Intermediate

Living In: Fayetteville, North Carolina, USA

Reviewed: May 16, 2008

ahhmmmm!

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Reviewer:

way_el

Reviewed: Nov. 30, 2007

For a more authentic flavor: I add a copule more ingredients. Use pork stew meat and cook it with a lil bit of olive oil, fresh grated ginger, chopped up garlic, jalapeno and green onion (i love garlic and jalapenos so I use a lot of it. approx 5-6 peppers and 5-6 cloves of garlic). Then I add the kimchi and kimchi brine. Also, instead of using water I use chicken broth. When it's almost done I chop up tofu and throw it in the pot. Let it boil for a couple of minutes and it's all done and delicious! (I use the medium tofu - not the soft or hard)

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18 users found this review helpful