Kimchi Stew (Kimchi Jjigae)
Kimchi jjigae is a bubbling, fiery Korean stew built around well-fermented kimchi and tender pork. Long simmering melds the tangy, spicy kimchi with rich broth and silky tofu into a deeply comforting bowl that warms you from the inside. Served piping hot with a bowl of steamed rice, it is a beloved everyday meal for two.
- ⏱ 30 min
- 📊 easy
- 🍽 For Two
Ingredients
- 2 cups aged kimchi
- 200 g pork belly, sliced
- 200 g tofu
- 1 tbsp gochugaru
- 500 ml broth or water
Instructions
- Cut the fermented kimchi into bite-sized pieces and slice the pork belly into thin strips, then chop the tofu into thick cubes.
- Heat a little oil in a pot over medium-high heat and saute the pork for 3 to 4 minutes until it begins to brown and render its fat.
- Add the chopped kimchi and stir-fry together with the pork for 4 to 5 minutes until the kimchi softens and turns fragrant.
- Stir in gochugaru, gochujang, and minced garlic, cooking for 1 minute to bloom the chili and deepen the color.
- Pour in water or anchovy stock along with a splash of reserved kimchi juice, then bring to a boil over high heat.
- Reduce the heat to medium and simmer uncovered for 15 to 20 minutes, letting the broth concentrate and the flavors meld.
- Add the tofu cubes and sliced onion, then simmer gently for another 5 minutes, taking care not to break up the tofu.
- Finish with chopped green onion, taste and adjust the seasoning, and serve the stew bubbling hot with steamed rice.
💡 Chef's tip
Saute the kimchi and pork in a little oil before adding any liquid, because rendering the fat and caramelizing the kimchi first builds a much deeper, rounder flavor than simply boiling everything together.
Older, well-fermented kimchi is essential here; its developed sourness is what gives the stew its signature tangy backbone that fresh kimchi simply lacks.
Nutrition (per serving)
- Calories: 360 kcal
- Protein: 22 g
- Carbs: 12 g
- Fat: 25 g
