Kimchi Jjigae (Kimchi Stew)
Kimchi Jjigae (Kimchi Stew)
Ingredients
For the Stew
- 1/2 pound pork belly, cut into 1/2-inch thick strips
- 2 tablespoons garlic, minced
- 1/2 white onion, diced
- 2 cups fermented napa cabbage kimchi, roughly chopped
- 1 tablespoon gochujang, Korean red chili paste
- 2 tablespoons gochugaru, Korean red chili powder/flakes, or to taste
- 1 tablespoon sesame oil, or other cooking oil
- 4 cups water, or anchovy broth
- 14 ounces soft tofu, 1 block, silken or extra-soft
- 2 green onions, sliced, for garnish
Instructions
- 1
Place the sliced pork belly in a deep earthenware pot (such as a dolsot or ttukbaegi) or a heavy-bottomed pot. Sauté over medium-high heat until the pork belly renders its fat and becomes browned and crispy, about 5-7 minutes.
⏱️ 7 min
- 2
Add the minced garlic and diced white onion to the pot with the pork belly. Sauté for 2-3 minutes until the onions soften and become fragrant.
⏱️ 3 min
- 3
Stir in the chopped fermented napa cabbage kimchi. Continue to cook for another 5 minutes, stirring occasionally, allowing the flavors to meld.
⏱️ 5 min
- 4
Add the gochujang, gochugaru, and sesame oil to the pot. Stir well to combine all the ingredients and coat them evenly with the spices.
⏱️ 2 min
- 5
Pour in the water or anchovy broth. Bring the stew to a boil, then reduce the heat to medium-low and let it simmer for 10 minutes, allowing the flavors to deepen.
⏱️ 10 min
- 6
Gently place the entire block of soft tofu into the simmering stew. Using a spoon, carefully break the tofu into smaller, irregular pieces directly in the pot. Continue to simmer for another 5 minutes, allowing the tofu to absorb the savory and spicy broth.
⏱️ 5 min
- 7
Just before serving, sprinkle a generous amount of sliced green onions over the top of the stew. Serve piping hot, often with a side of steamed rice.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Kimchi Jjigae (Kimchi Stew)
Ingredients
For the Stew
- 1/2 pound pork belly, cut into 1/2-inch thick strips
- 2 tablespoons garlic, minced
- 1/2 white onion, diced
- 2 cups fermented napa cabbage kimchi, roughly chopped
- 1 tablespoon gochujang, Korean red chili paste
- 2 tablespoons gochugaru, Korean red chili powder/flakes, or to taste
- 1 tablespoon sesame oil, or other cooking oil
- 4 cups water, or anchovy broth
- 14 ounces soft tofu, 1 block, silken or extra-soft
- 2 green onions, sliced, for garnish
Instructions
- 1
Place the sliced pork belly in a deep earthenware pot (such as a dolsot or ttukbaegi) or a heavy-bottomed pot. Sauté over medium-high heat until the pork belly renders its fat and becomes browned and crispy, about 5-7 minutes.
⏱️ 7 min - 2
Add the minced garlic and diced white onion to the pot with the pork belly. Sauté for 2-3 minutes until the onions soften and become fragrant.
⏱️ 3 min - 3
Stir in the chopped fermented napa cabbage kimchi. Continue to cook for another 5 minutes, stirring occasionally, allowing the flavors to meld.
⏱️ 5 min - 4
Add the gochujang, gochugaru, and sesame oil to the pot. Stir well to combine all the ingredients and coat them evenly with the spices.
⏱️ 2 min - 5
Pour in the water or anchovy broth. Bring the stew to a boil, then reduce the heat to medium-low and let it simmer for 10 minutes, allowing the flavors to deepen.
⏱️ 10 min - 6
Gently place the entire block of soft tofu into the simmering stew. Using a spoon, carefully break the tofu into smaller, irregular pieces directly in the pot. Continue to simmer for another 5 minutes, allowing the tofu to absorb the savory and spicy broth.
⏱️ 5 min - 7
Just before serving, sprinkle a generous amount of sliced green onions over the top of the stew. Serve piping hot, often with a side of steamed rice.
⏱️ 3 min