Kimchi Jjigae
Korea's most comforting stew — very sour, well-fermented kimchi braised with pork belly (or canned tuna) and silken tofu in a gochugaru-spiced broth until everything melds into a deeply savoury, warming, reddish stew.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
In a stone pot (dolsot) or heavy pot, fry pork belly over medium heat for 5 minutes until lightly browned. No additional oil needed — the pork renders its own fat.
About 5 min
Add kimchi and kimchi juice. Stir and cook 3 minutes.
About 11 min
Add gochugaru, gochujang, garlic and sugar. Stir to combine.
About 11 min
Pour in water or stock. Bring to a boil. Reduce to a medium simmer and cook uncovered for 20 minutes, stirring occasionally. The kimchi softens and the broth deepens in colour and flavour.
About 11 min
Gently add tofu slices and spring onions. Simmer 5 more minutes — do not stir vigorously or the tofu will break.
About 11 min
Drizzle with sesame oil. Serve in the stone pot if possible — the pot stays boiling at the table. Serve alongside a bowl of steamed rice and other banchan (Korean side dishes).
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 22 g
- Carbs
- 18 g
- Fat
- 24 g
- Fibre
- 4 g
- Sugar
- 6 g
- Sodium
- 1200 mg
Contains: soy, sesame
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Recipe by Boon Tools.