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Classic Kimchi Jjigae
Traditional dish · Korean
A hearty and comforting Korean stew made with fermented kimchi, pork, and tofu, simmered in a savory broth.
Ingredients
- Aged kimchi2 cups, chopped
- Pork belly or shoulder1/2 lb, thinly sliced
- Tofu1/2 block, firm or silken, cubed
- Kimchi juice1/2 cup
- Water or anchovy broth3 cups
- Gochugaru (Korean chili flakes)1-2 tbsp, adjust to taste
- Gochujang (Korean chili paste)1 tbsp
- Garlic2 cloves, minced
- Onion1/4, sliced
- Green onions2, chopped for garnish
- Sesame oil1 tsp
- Saltto taste
- Black pepperto taste
Steps
- 1
In a pot, sauté the pork belly over medium heat until lightly browned. Add the sliced onion and cook until softened.
- 2
Add the chopped kimchi to the pot and stir-fry for about 5-7 minutes until the kimchi is softened and fragrant.
- 3
Pour in the kimchi juice and water (or broth). Add gochugaru, gochujang, and minced garlic. Bring to a boil.
- 4
Reduce heat to medium-low, cover, and simmer for at least 20 minutes to allow flavors to meld. The longer it simmers, the deeper the flavor.
- 5
Add the cubed tofu to the stew. Gently simmer for another 5-10 minutes until the tofu is heated through.
- 6
Stir in sesame oil. Season with salt and black pepper to taste. Adjust seasoning as needed.
- 7
Ladle the kimchi jjigae into serving bowls. Garnish with chopped green onions.
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