Description
Kimchi Jigae is a hearty and spicy Korean kimchi stew featuring tender pork, savory tofu, and rich flavors infused with traditional Korean chili paste and seasonings. Perfectly balanced with tangy kimchi and savory broth, this dish offers comfort and bold taste in every bite.
Ingredients
Units
Scale
Main Ingredients
- 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
- 1 tablespoon gochujang (Korean red pepper paste)
- 3 cups chicken stock (700 ml, can substitute fish or beef stock)
- 8 oz. firm tofu (225g, cut into 1/4-inch thick slices)
- 1 teaspoon sesame oil
- 1 scallion (chopped)
Optional Garnishes
- Sesame seeds
- Additional chopped scallions
Instructions
- Heat the oil: In a large pot, warm the oil over medium-high heat, preparing the base for cooking.
- Sauté aromatics and pork: Add the sliced onion, garlic, and pork belly to the pot. Cook for about 5 minutes, stirring occasionally, until the pork is lightly browned and the onions begin to soften.
- Add kimchi: Incorporate the chopped kimchi into the pot and fry for 2 minutes, allowing the flavors to meld and kimchi to release some of its juices.
- Add seasonings and broth: Stir in the salt, sugar, chili flakes, gochujang, and chicken stock. Mix well to combine all ingredients.
- Simmer the stew: Bring the mixture to a boil, then reduce heat to low, cover the pot, and let it simmer for 10 minutes to develop flavors.
- Add tofu: Uncover the pot and gently lay the tofu slices on top of the stew. Cover again and simmer for another 10 minutes, allowing the tofu to absorb flavors.
- Finish with sesame oil: Remove the lid, stir in the sesame oil for aroma and richness, and cook for an additional minute.
- Garnish and serve: Garnish with chopped scallions and serve hot with steamed rice for a complete meal.
Notes
- Adjust the level of spiciness by adding more or less chili flakes according to taste.
- Use homemade or store-bought kimchi, ideally well-fermented for a tangy flavor.
- If you prefer a thicker stew, simmer uncovered for a few more minutes to reduce the broth.
- For a vegetarian version, substitute pork with mushrooms or firm tofu and use vegetable broth.
- This stew is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop.
Nutrition
- Serving Size: 1 bowl (approximately 350ml)
- Calories: 295 kcal
- Sugar: 3 g
- Sodium: 460 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 27 mg
