Kimchi jjigae

Name: Kimchi jjigae
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: South Korea
Ingredients: 400 g Well-fermented kimchi; 4 tbsp Kimchi juice; 250 g Pork belly, sliced; 1 Onion; 2 cloves garlic; 1 tbsp Gochugaru (Korean chilli flakes); 1 tbsp Gochujang; 1 tbsp Soy sauce; 1 tsp Sugar; 750 ml Water or anchovy stock; 300 g Soft tofu; 2 Spring onions; 1 tsp Toasted sesame oil

A bubbling Korean stew of well-fermented kimchi, pork belly and soft tofu. Spicy, sour and deeply warming.

40 min10 prep · 30 cook
EasyDifficulty
420 kcalper serving

Ingredients

4 servings

Well-fermented kimchi400 g
Kimchi juice4 tbsp
Pork belly, sliced250 g
Onion1
garlic2 cloves
Gochugaru (Korean chilli flakes)1 tbsp
Gochujang1 tbsp
Soy sauce1 tbsp
Sugar1 tsp
Water or anchovy stock750 ml
Soft tofu300 g
Spring onions2
Toasted sesame oil1 tsp

Missing something? Ingredients with × can be left out.

Steps

1
Cut the kimchi into bite-sized pieces and the pork into strips.
2
Fry the pork in a pot until it releases its fat, then add the kimchi and fry until it softens.
3
Add the sliced onion, crushed garlic, gochugaru, gochujang, soy sauce and sugar and stir for a minute.
4
Pour in the water and kimchi juice and simmer.
5
Add the tofu in large spoonfuls and the sliced spring onions and simmer a little longer.
6
Drizzle with sesame oil and serve bubbling hot with steamed rice.

Tips and questions

Why does the kimchi need to be well fermented?: Old, sour kimchi gives the stew its deep, tangy flavour. Fresh kimchi makes a flat jjigae; if that is all you have, add a little more kimchi juice.
Can I make it vegetarian?: Yes: skip the pork, use more tofu and shiitake, and check the kimchi is made without fish sauce or shrimp.
What do you serve it with?: Always with a bowl of plain short-grain rice. It balances the heat and acidity.

Your screen stays on while you cook.

Kimchi jjigae

Ingredients

Steps

You may also like