Quick & Easy Kimchi Jjigae
Quick & Easy Kimchi Jjigae
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon garlic, minced
- 1/2 cup pork butt, cut into bite-sized pieces
- 1 cup fermented kimchi, chopped
- 1/4 cup kimchi juice
- 2 cups uncooked rice, for rice water
- 1 tablespoon pepper flakes
- 1/2 tablespoon pepper powder
- 1 tablespoon soy sauce
- 1/2 tablespoon sesame oil
- 1 pinch black pepper
- 1 teaspoon soybean paste, or a little bit, to taste
- 1/2 onion, sliced
- 2 scallions, chopped
- 2 pieces firm tofu, sliced into 1/2-inch thick pieces
Instructions
- 1
Heat the vegetable oil in a medium pot or Korean earthenware pot over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
⏱️ 2 min
- 2
Add the pork butt to the pot and cook, stirring occasionally, until lightly browned on all sides, about 3-4 minutes.
⏱️ 4 min
- 3
Stir in the chopped fermented kimchi and kimchi juice. Continue to cook, stirring occasionally, for about 5 minutes, allowing the pork to cook in the kimchi.
⏱️ 5 min
- 4
While the kimchi and pork are cooking, rinse 2 cups of uncooked rice once with cold water. Reserve the cloudy rice water (approximately 2 cups) and set aside. This will be used as the broth for the jjigae.
⏱️ 3 min
- 5
Pour the reserved rice water into the pot with the kimchi and pork. Bring the mixture to a boil.
⏱️ 3 min
- 6
Add the pepper flakes, pepper powder, soy sauce, sesame oil, a pinch of black pepper, and soybean paste to the pot. Stir well to combine all the seasonings.
⏱️ 2 min
- 7
Add the sliced onion, chopped scallions, and sliced tofu to the pot. Reduce the heat to medium-low, cover, and simmer for at least 10-15 minutes. The longer the Kimchi Jjigae cooks, the deeper the flavors will develop.
⏱️ 15 min
- 8
Taste and adjust seasoning if necessary. Serve hot with freshly cooked rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Quick & Easy Kimchi Jjigae
- 1 tablespoon vegetable oil
- 1 tablespoon garlic, minced
- 1/2 cup pork butt, cut into bite-sized pieces
- 1 cup fermented kimchi, chopped
- 1/4 cup kimchi juice
- 2 cups uncooked rice, for rice water
- 1 tablespoon pepper flakes
- 1/2 tablespoon pepper powder
- 1 tablespoon soy sauce
- 1/2 tablespoon sesame oil
- 1 pinch black pepper
- 1 teaspoon soybean paste, or a little bit, to taste
- 1/2 onion, sliced
- 2 scallions, chopped
- 2 pieces firm tofu, sliced into 1/2-inch thick pieces
Instructions
- 1
Heat the vegetable oil in a medium pot or Korean earthenware pot over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
⏱️ 2 min - 2
Add the pork butt to the pot and cook, stirring occasionally, until lightly browned on all sides, about 3-4 minutes.
⏱️ 4 min - 3
Stir in the chopped fermented kimchi and kimchi juice. Continue to cook, stirring occasionally, for about 5 minutes, allowing the pork to cook in the kimchi.
⏱️ 5 min - 4
While the kimchi and pork are cooking, rinse 2 cups of uncooked rice once with cold water. Reserve the cloudy rice water (approximately 2 cups) and set aside. This will be used as the broth for the jjigae.
⏱️ 3 min - 5
Pour the reserved rice water into the pot with the kimchi and pork. Bring the mixture to a boil.
⏱️ 3 min - 6
Add the pepper flakes, pepper powder, soy sauce, sesame oil, a pinch of black pepper, and soybean paste to the pot. Stir well to combine all the seasonings.
⏱️ 2 min - 7
Add the sliced onion, chopped scallions, and sliced tofu to the pot. Reduce the heat to medium-low, cover, and simmer for at least 10-15 minutes. The longer the Kimchi Jjigae cooks, the deeper the flavors will develop.
⏱️ 15 min - 8
Taste and adjust seasoning if necessary. Serve hot with freshly cooked rice.
⏱️ 1 min