Kimchi Jjigae
This warming Korean kimchi stew is packed with fermented kimchi, tender pork belly, and silky tofu. It's a comforting and flavorful dish, perfect for a hearty meal on a cold day. The rich, spicy broth offers a delightful balance of savory and tangy notes.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 408 kcal
Allergen information: may contain fish, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2.5 cupkimchi, chopped
- 200 gpork belly, sliced
- 300 gtofu, firm, cubed
- 0.5 pcsyellow onion, sliced
- 4 clovegarlic, minced
- 2 tbspgochugaru
- 1 tbspgochujang
- 1 tbspsoy sauce
- 1 tspsesame oil
- 1 tspsugar
- 4 cupanchovy stock, or water
- 0.25 cupkimchi juice
garnish
- 2 pcsgreen onion, chopped, for garnish
Equipment
pot · knife · cutting board
The method
Step by step
- 1
In a medium pot or Korean earthenware pot (dolsot), add the pork belly and cook over medium heat until browned and some fat has rendered, about 5-7 minutes.
About 7 min
Cook’s note: No need to add extra oil, the pork belly will render its own fat.
- 2
Add the sliced yellow onion and minced garlic to the pot and sauté for 2-3 minutes until fragrant.
About 3 min
- 3
Stir in the chopped kimchi and cook for another 5 minutes, allowing it to soften and release its flavors.
About 5 min
Cook’s note: Cooking the kimchi first helps develop a deeper flavor in the stew.
- 4
Add the gochugaru, gochujang, soy sauce, sesame oil, and sugar to the pot and mix well with the kimchi and pork.
About 2 min
- 5
Pour in the anchovy stock (or water) and kimchi juice. Bring the mixture to a boil, then reduce the heat to a simmer.
About 5 min
Cook’s note: Anchovy stock adds a traditional depth of flavor, but water works fine too.
- 6
Simmer for 10-15 minutes, allowing the flavors to meld.
About 15 min
- 7
Gently add the cubed tofu to the stew and continue to simmer for another 5 minutes, or until the tofu is heated through.
About 5 min
Cook’s note: Be careful not to break up the tofu when stirring.
- 8
Taste and adjust seasoning if needed. Serve hot, garnished with the chopped green onion.
About 1 min
Cook’s note: Kimchi jjigae is often served with a bowl of rice.
Per serving
Nutrition
- Calories
- 408kcal
- Protein
- 18.5g
- Carbs
- 16.2g
- Fat
- 33.2g
- Fibre
- 3.8g
- Sugar
- 4.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover kimchi jjigae in an airtight container in the refrigerator.
Reheat on the stovetop over medium heat until simmering, or in the microwave.
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