The Korean jjigae is like a stew. Growing up, it was on our dinner table multiple nights a week in various forms. Kimchi jjigae is the ultimate comfort food for this Korean girl. This is my macro-friendly favorite variation: high in protein, low fat, low carb. It’s also super simple with only 3 ingredients: kimchi, bone broth, and canned mackerel. You’ll want to make twice the recipe for leftovers because, trust me, boiling it a second time to reheat it makes the jjigae taste even better!
3-ingredient Kimchi Jjigae - 4 servings 209 calories per serving | 27.1g protein, 5.2g carb, 2.7g fat 1️⃣ Buy a jar of kimchi at a Korean market, like H Mart. Also, if you live in a city with Korean markets and you’re buying it at an American grocery chain, you’re paying a high premium for a mason jar that won’t last you very long!
2️⃣ When the kimchi has fermented (has a pungent smell and sour to taste), it’s worthy to be made into kimchi jjigae. Heat a medium-sized enameled cast iron pot (to keep the jjigae hot throughout your meal, but you can also use a normal pot) and stir-fry 2 cups of roughly chopped kimchi in its own juices.
3️⃣ Once the kimchi has wilted down and become translucent, add 4 cups of bone broth and bring to a boil.
4️⃣ Simmer for 10 min on low. The liquid will reduce; if you notice it reducing too quickly, bring down the heat. Add more broth/water if needed.
5️⃣ Add in drained canned mackerel (swipe to see what I used). Simmer for another 10 min.
6️⃣ Add one chopped scallion (optional). Cover with the lid, take off the heat, and let it sit for 2 min. Uncover and enjoy the salty goodness with a bowl of rice!
Fun fact: Kimchi is a fermented food, which means it is technically rotten. The fermentation is good for helping keep healthy gut bacteria thriving. If you think you’ve never eaten fermented food and never will, think again! Cheese, yogurt, kombucha, anything pickled - these are all fermented!