Kimchi Jjigae
Kimchi Jjigae is a Korean stew made with napa cabbage kimchi, pork belly, tofu, and a spicy savory broth.
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45 mintotal
Prep 15 min · Cook 30 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Spicy
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
No inactive time; the simmering is what rounds the sourness of the kimchi into the broth, so it is not a step to cut short.
Method
Heat the sesame oil in a heavy pot over medium heat and cook the pork belly until some fat renders and the edges lightly brown.
Add the onion and garlic, then cook until the onion begins to soften.
Stir in the napa cabbage kimchi and gochugaru, coating the pork and onion evenly.
Add the measured water, soy sauce, and sugar. Bring to a boil, then lower the heat and simmer until the broth tastes rounded and the pork is fully cooked.
Slide in the tofu pieces gently so they do not break, and simmer until heated through.
Taste the broth and adjust only with a little more soy sauce if needed, keeping in mind that kimchi saltiness varies.
Finish with spring onion greens and serve bubbling hot.
How to tell it's done
The broth should be red, lightly thickened, and tangy-spicy, with tender pork and tofu that stays intact.
Getting it right
Tip
Older, sour kimchi gives the stew a fuller flavor; very fresh kimchi may need a slightly longer simmer.
What to serve it with
Serve with steamed rice and a simple cucumber side to balance the spicy broth.
Substitutions
- Use Mushroom instead of pork belly for a vegetarian-style version, but check the kimchi label first because many versions still contain seafood.
- Use firm Tofu so the cubes hold their shape during simmering.
- Kimchi can contain fish sauce, shrimp paste, soy, or wheat-based seasonings, so check labels for allergen and dietary requirements.
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