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
Build a full meal around Kimchi Jjigae
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 35 min
Total: 50 min
2-3 servings
Ingredients
|
1 cup | Kimchi |
|
200 grams | Pork belly , sliced |
|
1 tablespoon | Gochugaru |
|
1 tablespoon | Soy sauce |
|
2 cups | Water |
|
1 teaspoon | Sugar |
|
1 teaspoon | Sesame oil |
|
1 | Onion , sliced |
|
1 | Tofu , cut into cubes |
|
2 | Green Onion , 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.