Ok, so the other night, my boyfriend was out and it was just me for dinner. Normally, on nights I don’t need to cook for anyone but me, I stick to something easy–like bread and almond butter (sadly, this is not an exaggeration). But, there was a ripe old jar of kimchi calling my name just sitting in my fridge, so I decided it was a great opportunity to make some kimchi chigae. My boyfriend–an Italian American–has been a real trooper about trying all the different veganized Korean foods I make, but the one thing that hasn’t quite enthralled him (yet) is kimchi [guys, no one is perfect stop judging him].
Kimchi chigae is basically like many other Korean recipes–it’s aimed at making sure nothing goes to waste. Like bibimbap, it’s about taking what’s in your fridge that you would otherwise not serve at the table and putting them into a pot until they become delicious again. The trick with any chigae (stew) is to make a kick ass broth. Here, that starts with good kimchi [duh]. But I also add some red onions (which are healthier than the white variety), garlic, and shiitake mushrooms to do some of the legwork. The final piece to the puzzle, though, is my mom’s Korean BBQ Marinade. I use this delicious concoction to take basically every savory dish I make to that next level.
If you like spicy food, you will love love love this recipe. It’s easy, delicious, and healthy to boot! You can find a step by step video demonstration of this recipe (along with a bunch of others) here.