Kimchi Jjigae
Spicy Korean Kimchi Stew
A quintessential Korean comfort food, this hearty and spicy stew features fermented kimchi, tender pork, and silken tofu, simmered to perfection. It's best enjoyed piping hot, especially on a cold day.
🧂 Ingredients
- 2 cups Aged kimchi(Well-fermented, sour kimchi is key for the best flavor. If your kimchi is not very sour, you can add a splash of kimchi brine.)
- 200 g Pork belly(Cut into bite-sized pieces (about 1-inch cubes). Fatty cuts like pork belly or shoulder work best.)
- 1 block Firm or medium-firm tofu(About 350-400g. Cut into 1-inch cubes.)
- 1 tbsp Gochugaru (Korean chili flakes)(Adjust to your spice preference. Use coarse gochugaru for a more traditional texture and color.)
- 4 Scallions(Trimmed and cut into 2-inch lengths. Separate white and green parts if desired for garnish.)
- 3 cups Water or Anchovy Broth(Anchovy broth adds more umami, but water is perfectly fine.)
- 2 cloves Garlic(Minced. Optional, but adds depth.)
- 1 tsp Soy sauce(Optional, for seasoning if needed.)
- 1 tsp Sesame oil(Optional, for finishing.)
- for serving Cooked rice(Short-grain white rice is traditional.)
👨🍳 Instructions
- 1
Heat a medium-sized pot or Dutch oven over medium-high heat. Add the pork belly and cook, stirring occasionally, until it's lightly browned and some fat has rendered, about 5-7 minutes. Do not drain the rendered fat.
⏱️ 7 minutes - 2
Add the chopped aged kimchi and minced garlic (if using) to the pot with the pork. Stir well to coat the kimchi in the pork fat. Sauté for another 3-5 minutes until the kimchi starts to soften and becomes fragrant.
⏱️ 5 minutes - 3
Stir in the gochugaru and cook for about 30 seconds until fragrant, being careful not to burn it. Then, pour in the water or anchovy broth. Bring the mixture to a boil.
⏱️ 2 minutes - 4
Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 20 minutes. This allows the flavors to meld and the pork to become tender.
⏱️ 20 minutes - 5
Gently add the cubed tofu and the cut scallions to the simmering stew. Stir carefully to submerge them. Continue to simmer, uncovered, for another 5-7 minutes, or until the tofu is heated through and the stew has thickened slightly.
⏱️ 7 minutes - 6
Taste the stew and adjust seasoning if necessary with a teaspoon of soy sauce or a pinch of salt. If desired, stir in the sesame oil for extra aroma. Serve immediately in bowls, piping hot, alongside cooked rice.
💡 Pro Tips
- ✓Use aged, sour kimchi for the most authentic and flavorful jjigae. Fresh kimchi will result in a less complex taste.
- ✓The stew should be served bubbling hot, straight from the pot, to enhance the comforting experience.
- ✓This dish is the ultimate Korean comfort food, perfect for any occasion, especially when you need a warming and satisfying meal.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Tuna Kimchi Jjigae: Replace pork belly with 1 can (about 150g) of drained tuna, added in the last 5 minutes of simmering.
- Vegetarian Kimchi Jjigae: Omit the pork and use vegetable broth or water. You can add mushrooms or other vegetables for extra substance.