Kimchi Jjigae is a classic Korean stew that brings together the bold flavors of fermented kimchi, tender pork belly, and spicy seasonings. This comforting dish is perfect for anyone who loves a bit of heat and deep umami flavors. Serve it bubbling hot with a bowl of steamed white rice for a truly satisfying meal!
Ingredients
- 2 cups well-fermented kimchi, chopped
- 1/2 pound pork belly or shoulder, sliced into bite-sized pieces (can substitute with tofu for vegetarian)
- 1 small onion, sliced
- 2 green onions, chopped (separate white and green parts)
- 2 cloves garlic, minced
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon gochujang (Korean red pepper paste)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 4 cups water or anchovy broth
- 1/2 block firm tofu, sliced (optional)
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Cooked white rice, for serving
Instructions
- In a medium pot over medium-high heat, add the pork belly and cook for 2-3 minutes until it starts to brown.
- Add the onion, white parts of the green onion, and garlic. Sauté for another 2 minutes until fragrant.
- Stir in the chopped kimchi and cook for 3-4 minutes, allowing the flavors to meld.
- Add the gochugaru, gochujang, soy sauce, and sugar. Mix well to coat the ingredients.
- Pour in the water or anchovy broth. Bring to a boil, then reduce heat to a simmer.
- Simmer uncovered for 20-25 minutes. Skim off any foam that rises to the top.
- Add the tofu slices (if using) and simmer for another 5 minutes.
- Drizzle with sesame oil and add the green parts of the green onion. Taste and adjust seasoning with salt and pepper as needed.
- Serve hot with steamed white rice.
Tip: For authentic flavor, use well-fermented kimchi and Korean gochugaru and gochujang. If you need these ingredients, you can find gochugaru and gochujang on Amazon.
