How To Serve Kimchi Jjigae Recipe Halal Easy

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Kimchi jjigae, a vibrant Korean stew brimming with fermented kimchi and savory goodness, is a beloved comfort food. The traditional recipe often uses pork, but with a few tweaks, you can whip up a delicious and completely halal version at home! This recipe is perfect for a quick weeknight meal, yet impressive enough to serve to guests.


How To Make Kimchi Stew / Kimchi Jjigae (HALAL!) 🍲
How To Make Kimchi Stew / Kimchi Jjigae (HALAL!) 🍲

2 cups kimchi, chopped (you can adjust the amount based on your spice preference)

  • ¾ pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 tablespoon sesame oil
  • ½ onion, chopped
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon gochugaru (Korean chili flakes) (optional)
  • 1 tablespoon soy sauce
  • 1 teaspoon minced garlic
  • ½ teaspoon minced ginger
  • 3 cups beef or chicken broth
  • ½ block firm tofu, drained and cubed (about 1 cup)
  • 2 scallions, chopped
  • Salt and freshly ground black pepper to taste
  • Cooked white rice, for serving

  • Directions:

    1. Heat the oil: In a large pot or Dutch oven, heat the sesame oil over medium heat.

    2. Sauté the chicken: Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until golden brown.

    3. Add the aromatics: Throw in the chopped onion and cook for another 2 minutes, or until softened.

    4. Spice it up: Stir in the gochujang, gochugaru (if using), and soy sauce. Cook for another minute, allowing the flavors to meld.

    5. Deglaze the pan: Pour in the beef or chicken broth, scraping up any browned bits from the bottom of the pot. This adds extra flavor to the stew.

    6. Simmer and soften: Bring the broth to a boil, then reduce heat to low and simmer for 15 minutes. This allows the chicken to cook through and the flavors to develop.

    7. Kimchi time: Add the chopped kimchi to the pot. If your kimchi is very sour, you may want to rinse it briefly under cold water before adding it.

    8. Tofu addition: After another 5 minutes of simmering, gently stir in the cubed tofu. Be careful not to break the tofu pieces.

    9. Season and garnish: Season the stew with salt and pepper to taste. Remove from heat and stir in the chopped scallions.

    10. Serve it up: Ladle the piping hot kimchi jjigae into bowls and serve immediately with a steaming side of cooked white rice. Enjoy!

    Nutrition Facts (per serving)

    Calories: Approximately 400-500 (depending on ingredients)

  • Fat: 15-20 grams
  • Protein: 30-40 grams
  • Carbs: 30-40 grams
  • Sodium: Varies depending on the sodium content of your broth and soy sauce

  • Note: This is a general estimate, and the actual nutritional content may vary based on the specific ingredients you use.


    Halal kimchi jjigae is a satisfying and flavorful stew that’s easy to prepare at home. With its combination of spicy kimchi, savory broth, and tender chicken or tofu, it’s sure to become a new favorite in your household.

    Frequently Asked Questions (FAQs)

    1. Can I use vegetarian broth instead of beef or chicken broth? Absolutely! Use your favorite vegetable broth for a completely vegetarian version.

    2. What if I don’t have gochujang? You can substitute with another type of Korean chili paste, such as doenjang (soybean paste) or ssamjang (a mixture of gochujang and doenjang). However, the flavor profile will be slightly different.

    3. How can I adjust the spice level? Start with the recommended amount of kimchi and gochujang. If you prefer a milder stew, you can add less kimchi or use a milder variety. You can also omit the gochugaru altogether.

    4. What are some other protein options? You can substitute the chicken with ground beef or turkey. Shrimp or tofu puffs are also delicious vegetarian options.