1 salmon fillet, cut into chunks
1 tablespoon sesame oil
1/2 cup kimchi
1/4 cup kimchi juice (adjust according to your taste)
2 cloves garlic, minced
1 tablespoon gochujang (red pepper paste)
1 tablespoon gochugaru (red pepper flakes)
1/2 tablespoon fish sauce
water, enough to cover ingredients
2 scallions, chopped
Add kimchi to a soup pot over medium heat and cook for about 5 minutes. In a bowl, mix together sesame oil, garlic, gochujang, and gochugaru, then add in the salmon chunks and stir around to so that it is well coated. Add the salmon to the soup pot, then pour the kimchi juice and some water in, and allow it to reach a boil for 10 minutes. Reduce the heat to a simmer for 20 minutes. Finally, add in the chopped scallions and serve immediately.
4 thoughts on “Salmon Kimchi Jjigae”
My, that looks good!
Thank you! It’s a great stew to enjoy on a chilly day.
thank you sooooooo much.. just made this…. took me a while to “go ahead and do it” because i didnt have tofu…. so glad i found your recipe without tofu! 😉
my favourite! great recipe!