Kimchi Jjigae
A bubbling, deeply fermented kimchi stew with pork belly, tofu, and gochugaru — the essential Korean comfort food, most flavourful with well-aged kimchi.
Cuisines
Korean
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 35 min
Total: 50 min
2-3 servings
Ingredients
| 1 cup | fermented napa cabbage kimchi |
| 200 grams | pork belly, sliced |
| 1 tablespoon | gochugaru (Korean red pepper flakes) |
| 1 tablespoon | soy sauce |
| 2 cups | water |
| 1 teaspoon | sugar |
| 1 teaspoon | sesame oil |
| 1 | medium onion, sliced |
| 1 | block of tofu, cut into cubes |
| 2 | green onions, chopped |
| — | salt to taste |
Instructions
- 1 Heat a pot over medium-high heat and add the pork belly slices. Cook until they start to brown.
- 2 Add the sliced onion to the pot and sauté until the onion becomes translucent.
- 3 Stir in the kimchi and cook for about 5 minutes until the kimchi is heated through.
- 4 Add the gochugaru, soy sauce, and sugar to the pot, stirring well to combine.
- 5 Pour in the water and bring the mixture to a boil.
- 6 Reduce the heat to medium-low and let it simmer for about 20 minutes.
- 7 Add the tofu cubes and continue to simmer for an additional 10 minutes.
- 8 Drizzle sesame oil over the stew and season with salt to taste.
- 9 Garnish with chopped green onions before serving.
Tips
For a richer flavor, use some of the kimchi juice in the stew. Adjust the spice level by varying the amount of gochugaru.