Kimchijigae is one of my favorite Korean foods and is an elite comfort food. Jigae means Korean stews which is why you often see it at the end of various stew-like dishes in Korean cuisine. It's a spicy and savory dish that always satisfies.
Kimchijigae dates back hundreds of years to Korea's Joseon era soon after Japan's invasion around 1600. With Japan came chili peppers from Portuguese traders that resulted in the creation of Kimchijigae which was influenced by Kimchi, spicy fermented vegetables most often seen through Napa cabbage or Korean radish. As Kimchi developed, Korean cuisine started using it throughout many of their dishes which is why if you ever dine at a Korean restaurant, there will always be kimchi. Often cooked with older, more fermented kimchi, Kimchijigae has grown to commonly use processed ingredients such as sausage, Spam, baked beans, ramen noodles, and more. I love mine with rice cakes and pork belly, but different restaurants serve different varieties.
If you're ever curious to try Kimchijigae or just want a good Korean restaurant to eat at, make sure to check out Maru Kitchen if you ever have a chance to in the South Bay! 8.7/10 BUSSINS!
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