When the days get shorter and the first autumn wind sweeps around the houses, there is hardly anything better than Kimchi-Jjigae. This bubbling stew of ripe kimchi, meat and tofu is to Korea what chicken soup is to us: the meal for cold days, for a head cold, and for the evening when the fridge is basically empty. Spicy, sour, deeply savory, and on the table in a good 30 minutes.

The best part: the older your kimchi, the better the stew. So this recipe is the perfect way to use up that jar that has been sitting open in the fridge for far too long.

Overview

1. Korean Food Culture and Tradition
2. What exactly is a Jjigae?
3. Why older kimchi is the better kimchi
4. Beef, pork belly or none at all?
5. The Recipe
6. Insider tips

Korean Food Culture and Tradition

A meal in South Korea never consists of just one dish. There are always several small bowls on the table, the so-called banchan. On top of that comes a bowl of rice for everyone and something warm in the middle to share. That is exactly where the jjigae belongs: in a heavy stone pot that goes straight from the stove to the table and keeps bubbling away there for minutes.

Everyone eats together from the same pot. That is no coincidence! Food in Korea is a social affair, and the pot in the middle is its focal point. Kimchi is never missing. It is less a side dish than a staple, and almost every household has its own preference for how sour it should be.

What exactly is a Jjigae?

Jjigae (찌개) is the Korean word for a boldly seasoned stew, a little thicker than a soup and always meant for sharing. It comes in many variations: with soybean paste (doenjang-jjigae), with very soft silken tofu (sundubu-jjigae) or, of course, with kimchi.

Kimchi-jjigae is the best known of them and at the same time the most straightforward. It came about out of pure necessity: once the kimchi got too sour to eat raw, it went into the pot. What began as a way to use up leftovers became one of the country’s most popular everyday dishes. Today it is on the menu in practically every Korean restaurant.

Why older kimchi is the better kimchi

This sounds wrong at first, but it is the most important point in the whole recipe: for kimchi-jjigae you do not want fresh kimchi. Fresh, it is crisp and mild, and that adds very little flavor in the pot. The longer kimchi ferments, the sourer and more complex it gets. That sour depth is what gives the stew its character. So if you have a jar that has been open for a few weeks and smells distinctly sour when you open it: perfect, that is exactly what you want. Feel free to add a few spoonfuls of the brine to the pot as well, there is a lot of flavor in it.

Beef, pork belly or none at all?

Classic kimchi-jjigae is cooked with pork belly. The fat melts into the broth and makes it round and filling. In this recipe I use thinly sliced beef, the kind you can buy ready-sliced for bulgogi or shabu-shabu. It cooks in seconds and stays beautifully tender.

Both work, just take whatever you can get. The version with canned tuna (chamchi-jjigae) is widespread too. It sounds unusual to European ears, but in Korea it is completely normal and really good. And it works without any meat at all: simply put more tofu and mushrooms in the pot.

The Recipe

Ingredients (for 2 servings):

• 2 tbsp neutral oil
• 2-3 cloves of garlic, finely chopped
• 1 onion, cut into strips
• 400 g ripe kimchi, roughly chopped
• 250 g thinly sliced meat (pork or beef)
• 2 tbsp gochujang (Korean chili paste)
• 2 tsp sesame oil
• 750 ml water
• Soy sauce
• 1 tbsp gochugaru (Korean chili powder)
• 1 bunch of enoki mushrooms
• 200 g silken tofu
• 2 spring onions, cut into rings
• Sesame seeds
• Rice to serve

Instructions

1. Heat the oil in a pot and briefly sauté the garlic and onion.
2. Add the kimchi and fry it over high heat for a few minutes.
3. Now the thinly sliced meat goes into the pot and is fried along until cooked through. The thinner the slices, the faster this goes.
4. Add the gochujang, sesame oil and water and stir everything well until the paste has completely dissolved.
5. Season with soy sauce and gochugaru and bring to a boil once.
6. Now taste and adjust. Depending on how salty and sour your kimchi is, you will need more or less soy sauce and chili.
7. Carefully place the enoki mushrooms and the tofu on top. Do not stir the tofu in, or it will fall apart in the broth. Let everything simmer gently for a few more minutes.
8. Finally, sprinkle with the spring onions and sesame seeds.

Serve hot, ideally straight from the pot. With a bowl of rice on the side.

Okonomiyaki is like the Japanese best friend you haven’t met yet: warm-hearted, flexible, and always full of surprises. This savory “Japanese pizza” or “pancake” is a mix of batter, cabbage, and a variety of ingredients that you can add based on your mood (or whatever’s in your fridge). The name itself roughly translates to “grill what you like” – doesn’t that sound like a dream dish?

You don’t need fancy ingredients or professional cooking skills – just a pan, a good mood, and an appetite!

Overview

1. Japanese Culinary Culture and Tradition
2. The History of Okonomiyaki
3. Osaka vs. Hiroshima Style
4. Osaka-style Okonomiyaki
5. The Art of Improvisation
6. The Recipe
7. Insider tips

Japanese Culinary Culture and Tradition

Eating in Japan is not merely about consuming food – it’s a philosophy, almost a ritual. Every meal tells a story, whether through its ingredients, preparation, or presentation. Harmony is the key: sweet, salty, umami – everything should be perfectly balanced.

Okonomiyaki may not be as elegant as sushi or as artful as a kaiseki dinner, but it is just as significant. It symbolizes community and joy, as it is traditionally prepared on a large teppanyaki grill in the center of the table, with everyone watching and chatting. Cooking becomes an experience in itself.

The History of Okonomiyaki

The origins of Okonomiyaki date back to the Edo period (1603–1868), where an early version called “Funoyaki” was known – a thin pancake usually spread with miso. However, the modern Okonomiyaki we know today didn’t emerge until much later, after World War II. Food was scarce, so people mixed whatever they had into a simple batter and cooked it on a hot plate.

What started as a practical solution quickly evolved into a beloved delicacy. Today, there are even specialized restaurants, known as “Okonomiyaki-ya,” entirely dedicated to this dish – not just in Japan, but around the world.

Osaka vs. Hiroshima Style

As with many iconic dishes, Okonomiyaki has regional variations, and none is more prominent than the difference between Osaka and Hiroshima styles. In Osaka, the unofficial capital of Okonomiyaki, everything is mixed together: batter, cabbage, and the other ingredients.

In Hiroshima, however, the dish is layered – starting with the batter, followed by cabbage, meat or seafood, and finally a layer of stir-fried yakisoba noodles. Both versions are delicious, but the Osaka style is easier to prepare, especially for newcomers to the world of Okonomiyaki. Don’t worry, Hiroshima fans – you can give your version a try next time!

Osaka-style Okonomiyaki

It’s simple: it’s straightforward, quick to prepare, and a true crowd-pleaser. The focus is on the ingredients and their harmony. The cabbage adds freshness and crunch, the batter is light and fluffy, and the toppings like Okonomiyaki sauce, Kewpie mayonnaise, and bonito flakes elevate the flavors to the next level.

Osaka-style Okonomiyaki is also perfect for learning the basics and getting a feel for the dish. Once you’ve mastered it, you can experiment with more creative variations.

The Art of Improvisation

One of the biggest advantages of Okonomiyaki is its versatility. You can use just about anything you have in your fridge. Leftover vegetables? Perfect! Some remnants from your last BBQ? Throw them in! Even unconventional ingredients like cheese or spicy chilies work wonderfully. There are no strict rules, and that’s what makes it so exciting. Okonomiyaki is an open invitation to get creative and infuse it with your own taste. It’s a dish that adapts to you, not the other way around.

The Recipe

Ingredients (for 2 servings):

• 100 g flour
• 75 ml Dashi broth
• 1 tsp milk
• 1 tsp Tsuyu sauce
• 3 eggs
• 200 g white cabbage, finely chopped
• 100 g bacon (thinly sliced)
• 2 spring onions
• Okonomiyaki-Soße (or BBQ sauce as an alternative)
• Kewpie mayonnaise
• Bonito flakes (Katsuobushi)
• Nori (dried seaweed), finely ground

Preparation

In a bowl, whisk the flour (preferably sifted), dashi broth, milk, tsuyu sauce, and 2 eggs until a smooth batter forms. Tip: You can easily make your own dashi broth and tsuyu sauce, but both are also available ready-made.

Add the finely chopped cabbage and half of the spring onions to the batter and mix well. Finally, add the third egg and stir the mixture briefly.

Now it’s time to head to the pan! Pour half of the batter into the pan and press it flat, creating an even pancake.

Cover the top with bacon slices while the bottom is frying.

After about 5 minutes, carefully flip the pancake and cook the other side until it’s fully cooked and golden brown.

Place the finished pancake on a plate, brush with okonomiyaki sauce, then add a little mayonnaise on top. Finally, garnish with bonito flakes, nori, and the remaining spring onions. Serve warm and enjoy!