Description
Kimchi Jjigae is a hearty and spicy Korean stew that combines fermented kimchi, pork, tofu, and flavorful seasonings in a savory broth. Perfect for comforting meals, this dish is quick to make and packed with umami-rich ingredients, capturing the essence of traditional Korean cuisine.
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 (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
- Additional chopped scallions
- Sesame seeds
Instructions
- Heat the oil: In a large pot, heat the oil over medium-high heat until shimmering.
- Sauté aromatics and pork: Add the sliced onion, garlic, and pork belly. Cook for about 5 minutes, stirring occasionally, until the pork is lightly browned and the onions begin to soften.
- Add kimchi: Stir in the chopped kimchi and cook for 2 minutes to enhance its flavor.
- Season and simmer: Add salt, sugar, Korean chili flakes, gochujang, and broth. Stir well to combine all ingredients. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook for 10 minutes to develop flavors.
- Add tofu and continue simmering: Uncover the pot and gently place the tofu slices on top of the stew. Cover again and simmer for another 10 minutes, allowing the tofu to absorb the flavors.
- Finish with sesame oil: Uncover the stew and stir in sesame oil. Taste and adjust seasoning if needed.
- Garnish and serve: Garnish with chopped scallions and serve hot, ideally with steamed rice on the side.
Notes
- For a spicier stew, add more Korean chili flakes or a splash of hot pepper paste.
- If you prefer a thicker broth, simmer uncovered for an extra 5-10 minutes to reduce.
- You can add additional vegetables like mushrooms or zucchini for variation.
- Kimchi juice adds a tangy, fermented flavor; use more or less according to taste.
- This dish can be prepared ahead and tastes even better the next day as flavors meld.
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: 295 kcal
- Sugar: 3 g
- Sodium: 460 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 27 mg
