Description
Kimchi Jjigae is a hearty, spicy Korean stew that combines fermented kimchi, pork, tofu, and flavorful seasonings. This comforting dish is quick to prepare and perfect for cold days, offering a rich blend of tangy and spicy flavors with tender pork and silky tofu, served over steamed rice for a complete meal.
Ingredients
Units
Scale
For the stew
- 1 tablespoon oil
- 1 onion (thinly sliced)
- 3 cloves garlic (sliced)
- 8 ounces pork belly or shoulder (225g, thinly sliced)
- 1 pound kimchi (450g, with juices, chopped)
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 tablespoon Korean chili flakes (gochugaru)
- 1 tablespoon gochujang (Korean red pepper paste)
- 3 cups chicken stock or broth (700 ml, can substitute fish or beef stock)
For the tofu and garnish
- 8 oz. firm tofu (225g, cut into 1/4-inch thick slices)
- 1 teaspoon sesame oil
- 1 scallion (chopped)
Instructions
- Heat the oil: In a large pot, heat the oil over medium-high heat. Add the sliced onion, garlic, and pork belly, and cook for about 5 minutes, until the pork is lightly browned and the onions start to soften.
- Add kimchi and seasonings: Add the chopped kimchi to the pot and fry for 2 minutes to release flavors. Then stir in the salt, sugar, chili flakes, and gochujang, cooking for another minute.
- Pour in broth and simmer: Add the chicken stock, stirring well to combine all ingredients. Bring the mixture to a gentle simmer, cover the pot, and cook for 10 minutes to let flavors meld.
- Add tofu and cook: Uncover the stew, lay the sliced tofu over the top, then replace the lid and simmer for another 10 minutes, allowing the tofu to absorb flavors and soften.
- Finish and serve: Uncover the stew, stir in the sesame oil for aroma and flavor, garnish with chopped scallions, and serve hot over steamed rice for a satisfying meal.
Notes
- Adjust the spice level by adding more or less chili flakes according to taste.
- If you prefer a thicker stew, simmer uncovered for an additional 5 minutes to reduce the broth slightly.
- Use homemade or store-bought kimchi—older, well-fermented kimchi adds more depth to the flavor.
- For a vegetarian version, substitute pork with mushrooms or additional vegetables and use vegetable broth.
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 295 kcal
- Sugar: 3 g
- Sodium: 460 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 27 mg
