Kimchi Jjigae is an iconic Korean stew with a spicy, full flavor. This version combines gently smoky venison with a Japanese kombu dashi stock that brings rich umami. We replace half of the kimchi with large pieces of napa cabbage for texture and freshness. The brine goes in only after the stew cools to 65–70 °C, to keep the live cultures intact. It’s served with jasmine rice, spring onion and sesame.
- Category
- soup
- Portion
- 350 g
- Yield
- 10 servings
- Nature (TCM)
- warming
TCM: Gochugaru, onion and meat are warming; fermented kimchi supports digestion.
Ingredients
Main part
- Ripe kimchi (set the brine aside) – 500 g
- Napa cabbage, cut into large pieces – 500 g
- Venison (shoulder and/or leg), thinly sliced – 800 g
- Onion, sliced – 1 large
- Firm tofu, cubed – 400 g
- Soy sauce – 2 tbsp
- Sesame oil (after cooking) – 2 tsp
- Gochugaru (Korean chili flakes) – 2 tbsp
- Maple or rice syrup – 1 tsp
- Vegetable oil for frying – 1 tbsp
- Jasmine rice (dry weight) – 200 g
Dashi stock
- Kombu (about 10×10 cm) – 2 pieces
- Dried shiitake – 15 g
- Water – 2 l
Method
- Making the dashi: put the kombu in cold water and let it steep for 30–60 minutes. Then slowly heat the water to about 90 °C – just below boiling – and remove the kombu.
- Stew base: heat the vegetable oil in a pot. Add the onion and sauté until golden. Add the venison and sear for 2–3 minutes. Stir in the gochugaru, soy sauce and syrup.
- Cooking: add the drained kimchi and the napa cabbage and stir. Pour in enough dashi to cover (~1.5 l) and add the tofu. Bring to a gentle simmer and braise for 20–25 minutes – toward the end you can cook it uncovered to thicken.
- Finishing with the kimchi brine: once off the heat, let the stew cool to 65–70 °C (about 10 minutes), then stir in the reserved brine. Season with sesame oil and adjust the flavor as needed.
- Jasmine rice: rinse the rice and cook it in water at a 1:1.5 ratio until tender (~12 minutes), then let it rest covered for 10 minutes.
Serving
Serve in bowls over a portion of rice. Garnish each serving of stew with chopped spring onion and a sprinkle of sesame seeds. For extra aroma, add a few drops of sesame oil or some cilantro leaves.
Key ingredients
- White cabbage
- Fibre and glucosinolates; slow-cooked, it supports digestion and the gut flora.
- Beef
- Quality protein, haem iron and B12; slow braising makes it easier to digest.
- Tofu
- Complete soy protein; cooling, good in warming sauces for balance.
- Onion
- Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.
- Shiitake mushrooms
- Beta-glucans support immunity; natural umami without meat.
- Tamari sauce
- Gluten-free soy sauce — deep umami without animal products.
- Sesame seeds
- Calcium, healthy fats and lignans; toasted, they add umami and depth.
- Jasmine rice
- Slightly sticky aromatic rice; naturally thickens soups.
- Chilli / hot pepper
- Capsaicin — boosts circulation and metabolism; in small amounts supports digestion.
- Venison (red deer)
- Lean game rich in iron and protein.
Why it’s good for the body
- Kimchi provides probiotics, B vitamins and antioxidants.
- Napa cabbage brings fiber, vitamin C and lightness.
- Kombu dashi contains iodine and calcium and adds umami that aids digestion.
- Venison is a source of quality, low-fat protein.
- Tofu brings plant protein and calcium.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- Add the kimchi brine only once the stew has cooled below 70 °C – it helps keep the live cultures alive.
- Maple or rice syrup stands in for sugar – a gentler, natural touch.
- The flavor improves the next day – ideally keep it 3–4 days in the fridge.
- When reheating, don't go above 70 °C, so you preserve the microflora.