Kimchi Jjigae

A hearty, bubbling Korean stew made with well-fermented kimchi, pork belly, and tofu in a deeply savory and spicy broth. This is the ultimate Korean comfort food for cold days.

Ingredients

• 2 cups well-fermented (sour) kimchi, roughly chopped, juice reserved
• ½ lb pork belly, sliced into bite-size pieces
• 7 oz firm tofu, cut into 1/2-inch slabs
• 1 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp gochujang
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• ½ medium onion, sliced
• 2 cups water or anchovy dashi
• ¼ cup kimchi juice from the jar
• 1 tsp sugar
• 2 stalks green onion, sliced

Method

1. In a medium pot or Korean stone pot over medium heat, cook the pork belly slices for 3-4 minutes until some fat renders and the edges start to brown.
2. Add the chopped kimchi and stir-fry with the pork for 3 minutes until the kimchi softens and becomes fragrant.
3. Add garlic, onion, gochugaru, gochujang, soy sauce, and sugar. Stir to combine and cook for 1 minute.
4. Pour in the water (or anchovy dashi) and kimchi juice. Bring to a boil, then reduce heat and simmer for 15 minutes to develop the flavors.
5. Nestle the tofu slabs into the stew. Simmer for another 5 minutes until the tofu is heated through.
6. Garnish with sliced green onions. Serve the stew bubbling hot, directly in the pot, alongside steamed rice.

Chef's note: The key to great kimchi jjigae is using well-fermented, sour kimchi -- at least 2-3 weeks old. Fresh kimchi will not give the same depth of flavor. Canned tuna can replace pork for a lighter version.

Nutrition per serving

More Korean recipes

• Bibimbap
• Bulgogi
• Korean Fried Chicken
• Japchae