Kimchi, Korea’s national dish, is a spicy, pickled cabbage served as a condiment with almost every meal. When making kimchi jjigae, there’s only one thing to keep in mind: it’s spicy. Really, really spicy. So, you may come to wonder how to make it less spicy? This article will discuss everything you need to know about making kimchi jjigae less spicy.
Simply lessen the amount of gochugaru or gochujang to make kimchi Jjigae less spicy. You can also choose mild kimchi over spicy kimchi when shopping. If you enjoy the flavors of Korean food but are sensitive to heat, these methods can easily adjust the level of
Kimchi jjigae is a fiery, hearty, and flavorful dish that Koreans can eat anytime. It’s one of the most popular stews in Korea, and it’s served at many traditional meals and restaurants. To help balance out its heat, it’s served with a lot of white rice. So, if you want to learn everything about kimchi jjigae, read further!
How To Make a Milder Kimchi?
Baek Kimchi is a refreshing and mild pickled vegetable. Baek Kimchi does not contain any Korean chili flakes, unlike ordinary hot kimchi. It is instead immersed in a fruity, salty brine.
- 1 large cabbage (approximately 3 pounds)
- 1/3 cup, 2 tablespoons kosher salt, plus 2 teaspoons
- 1/2 pound Korean daikon or radish
- 1/4 cup carrot, sliced into matchsticks
- 3/4 cup buchu chopped into 1-inch pieces (Asian chives)
- 3 seeded jujubes cut into thin strips
- 1 teaspoon ginger
- 2 peeled and thinly sliced fresh chestnuts
- 2 teaspoons pine nuts
- 1/2 red bell peppers (13 cups), cored, seeded, and cut into thin strips
- 1 medium (2 cups) peeled and cored Korean pear
- 4 cloves garlic
- 1/2 cup onions
Step 1: Cut the Cabbage
Cut the cabbage in half, then into four quadrants. Combine 1 cup water and the rock salt in a large mixing dish. Stir the ingredients together until the salt is completely dissolved. Add the cabbage quarters to the bowl and coat each leaf with the rock salt mixture. Leave the cabbage heads in the oven for 2 hours, then flip them and bake for another 2 hours.
Step 2: Squeeze the Water From the Cabbage
Repeat steps 1–2 until the cabbage is very soft and limp. Squeeze the cabbage and drain the excess water after 8 to 12 hours; then wash the cabbage 2 to 3 times to remove as much salt as possible. Repeat the squeezing and draining process until the cabbage is dry, and then leave it aside while you prepare the sauce.
Step 3: Make the kimchi Fillings and Brine
Make the kimchi fillings and kimchi brine. In a mixing bowl, combine the salt and water. Combine the Korean pear, onion, apple, ginger, and garlic in a blender. Put the ingredients in the strainer and close the top to prevent the food from escaping. Soak the strainer in the salty water from before. Fill the sieve with water and squeeze out all of the juice.
Step 4: Fill the Cabbage
Put the pickled cabbage on a clean cutting board. Fill the cabbage one layer at a time with kimchi contents, starting with the bottom leaves. When finished, put the kimchi in a big container, face down.
Step 5: Fill the Kimchi Container
Fill the kimchi container halfway with the Kimchi brine. Place a large bowl on top to prevent the kimchi from floating and immerse the kimchi thoroughly in the brine. Put the lid back on. Allow 12 hours at room temperature before placing in the refrigerator.
Step 6: Serving
You can begin serving the kimchi around day 3. It should be consumed before becoming too sour. Place the kimchi on a platter and add a couple scoops of kimchi brine on top of it.
How to Cool Your Mouth Down After Eating Spicy Food
A sip of cool milk or a spoon of yogurt will help relieve the burning sensation in your mouth. Casein, a protein found in dairy, aids in the breakdown of capsaicin and provides some respite from its effects.
2. Tomatoes and Lemons
As strange as it may sound, it is based on pure science. These alkaline foods can help to balance out the acidity of the
3. Peanut Butter
A spoonful of peanut butter works great, especially if it’s crunchy. Again, the crunchy nuts distract the nerves in the mouth. And the oils in the nut butter assist in intercepting and sop up the capsaicin molecules, then transfer them away from taste receptors.
4. Consume Some Carbohydrates.
Starches fill you up for various reasons, one of which is that they often have a high physical volume. When eating spicy dishes, the volume provided by a starchy dish can act as a physical barrier between the capsaicin and your mouth, which can be advantageous. Try eating tortilla, a slice of bread, or rice, to place some starch between your pain receptors and this deceptive chemical.
Health Benefits of Kimchi Jjigae
1. Lower Your Risk of Heart Disease
According to research, kimchi may lower your risk of heart disease. This could be related to its anti-inflammatory qualities, as new data reveals that inflammation is a root cause of heart disease.
2. Good for Digestion:
Because kimchi, like yogurt, is fermented, it contains “good bacteria” called lactobacilli, which benefit your body’s digestion process. Probiotics, another fantastic byproduct of its fermentation process, can also fight off many illnesses in your body.
3. Could Help You Lose Weight
Both fermented and fresh kimchi is low in calories and may aid in weight loss.
A four week study of 22 overweight persons revealed that consuming fermented or fresh kimchi helps lose body weight, body fat, and BMI. Furthermore, the fermented variant reduced blood sugar levels.
4. It Slows The Aging Process.
Have you ever wondered why Koreans appear so young for their age? This is only one of the numerous kimchi benefits to consider: Kimchi, after two weeks of fermentation, is high in antioxidants, which slow the aging process of the skin. It also reduces cell oxidation, giving you the appearance of being carefree and relaxed even while you’re under a lot of stress.
Is It Possible For Hot Food To Become Less Spicy Over Time?
When the meal has cooled and you no longer feel the heat (temperature), it no longer contributes to the sensation of spiciness. Allowing foods to cool below body temperature reduces their spiciness perception.
Is Liking Spicy Food Genetic?
The researchers discovered a common genetic component that governed responses to spicy foods. The findings demonstrated that genetic factors accounted for 18% to 58% of the diversity in spicy food satisfaction, allowing the researchers to infer that spice tolerance is genetically determined.
Kimchi Jjigae is one of the most popular spicy stews in Korea. However, you can make it less spicy by reducing the amount of gochugaru or gochujang. If you’re sensitive to heat, you can also choose mild kimchi. Hopefully, with the help of our article, you now have in-depth knowledge of how to make kimchi jjigae less spicy.