Kimchi Jjigae (Kimchi Stew with Pork Belly)
Kimchi Jjigae (Kimchi Stew with Pork Belly)
Ingredients
For the Stew Base
- 1 pound pork belly, sliced into 1/2-inch thick pieces
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 3 cups aged kimchi, chopped into bite-sized pieces
- 1/2 cup kimchi juice
- 2 tablespoons garlic, minced
- 1 1/2 tablespoons Korean chili powder (gochugaru)
- 1 teaspoon brown sugar, optional
- 4 cups water
- 1 tablespoon soy sauce
- 1/2 tablespoon Korean fermented soybean paste (doenjang), optional, for deeper flavor
For the Stew
- 1 block firm tofu, 14-ounce, drained and cut into 1-inch cubes
- 1/2 cup white onion, thinly sliced
- 2 ounces glass noodles, soaked in warm water for 10 minutes, then drained
For Garnish
- 2 green onions, chopped
- 1 red chili peppers, thinly sliced
Instructions
- 1
Prepare the pork belly by seasoning it with 1 tablespoon of sesame oil, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Set aside.
⏱️ 2 min
- 2
In a large pot or Dutch oven, cook the seasoned pork belly over medium-high heat until browned and crispy, about 5-7 minutes. Remove the pork belly from the pot and set aside, leaving the rendered fat in the pot.
⏱️ 7 min
- 3
Add the chopped aged kimchi and kimchi juice to the pot with the rendered pork fat. Sauté for 5 minutes, stirring occasionally, until the kimchi softens and becomes fragrant.
⏱️ 5 min
- 4
Stir in the minced garlic, Korean chili powder (gochugaru), and optional brown sugar. Cook for another 1 minute until fragrant.
⏱️ 1 min
- 5
Pour in the water, soy sauce, and optional Korean fermented soybean paste (doenjang). Bring the stew to a rolling boil, then reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 6
Add the seared pork belly back into the pot, along with the cubed firm tofu, thinly sliced white onion, and soaked glass noodles. Continue to simmer for another 5-7 minutes, or until the noodles are tender and the onion is softened.
⏱️ 7 min
- 7
Taste the stew and adjust seasoning if necessary. Ladle the hot kimchi jjigae into individual serving bowls. Garnish with chopped green onions and thinly sliced red chili peppers before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Kimchi Jjigae (Kimchi Stew with Pork Belly)
Ingredients
For the Stew Base
- 1 pound pork belly, sliced into 1/2-inch thick pieces
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 3 cups aged kimchi, chopped into bite-sized pieces
- 1/2 cup kimchi juice
- 2 tablespoons garlic, minced
- 1 1/2 tablespoons Korean chili powder (gochugaru)
- 1 teaspoon brown sugar, optional
- 4 cups water
- 1 tablespoon soy sauce
- 1/2 tablespoon Korean fermented soybean paste (doenjang), optional, for deeper flavor
For the Stew
- 1 block firm tofu, 14-ounce, drained and cut into 1-inch cubes
- 1/2 cup white onion, thinly sliced
- 2 ounces glass noodles, soaked in warm water for 10 minutes, then drained
For Garnish
- 2 green onions, chopped
- 1 red chili peppers, thinly sliced
Instructions
- 1
Prepare the pork belly by seasoning it with 1 tablespoon of sesame oil, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Set aside.
⏱️ 2 min - 2
In a large pot or Dutch oven, cook the seasoned pork belly over medium-high heat until browned and crispy, about 5-7 minutes. Remove the pork belly from the pot and set aside, leaving the rendered fat in the pot.
⏱️ 7 min - 3
Add the chopped aged kimchi and kimchi juice to the pot with the rendered pork fat. Sauté for 5 minutes, stirring occasionally, until the kimchi softens and becomes fragrant.
⏱️ 5 min - 4
Stir in the minced garlic, Korean chili powder (gochugaru), and optional brown sugar. Cook for another 1 minute until fragrant.
⏱️ 1 min - 5
Pour in the water, soy sauce, and optional Korean fermented soybean paste (doenjang). Bring the stew to a rolling boil, then reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.
⏱️ 10 min - 6
Add the seared pork belly back into the pot, along with the cubed firm tofu, thinly sliced white onion, and soaked glass noodles. Continue to simmer for another 5-7 minutes, or until the noodles are tender and the onion is softened.
⏱️ 7 min - 7
Taste the stew and adjust seasoning if necessary. Ladle the hot kimchi jjigae into individual serving bowls. Garnish with chopped green onions and thinly sliced red chili peppers before serving.
⏱️ 3 min