Description
A rich and spicy Korean stew made with aged kimchi, tofu, and pork belly, delivering deep umami flavor and warmth. This hearty and comforting dish is perfect for cold days or whenever you crave a bold, nourishing meal.
Ingredients
Main Ingredients
- 2 cups aged kimchi (chopped)
- 200 g pork belly (sliced)
- 1 block tofu (cubed)
Seasonings & Broth
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon gochugaru (Korean chili flakes)
- 1 tablespoon soy sauce
- 2 cups anchovy or dashi broth
- 1 teaspoon sesame oil
- 2 cloves garlic (minced)
Garnish
- 1 green onion (sliced)
Instructions
- Prepare the Pork: Heat sesame oil in a pot over medium heat and sauté the sliced pork belly until it is lightly browned and fragrant, about 3–4 minutes.
- Add Kimchi: Add the chopped aged kimchi to the pot and stir-fry together with the pork for 3–4 minutes to deepen the flavors and allow the kimchi to soften slightly.
- Incorporate Seasonings: Stir in the minced garlic, gochujang, and gochugaru to the pot, mixing well to coat the pork and kimchi evenly with these spicy, savory ingredients.
- Add Broth and Soy Sauce: Pour in the anchovy or dashi broth along with the soy sauce, then bring the mixture to a vigorous boil to blend the flavors thoroughly.
- Add Tofu and Simmer: Gently add the cubed tofu into the boiling stew and reduce the heat to a simmer. Let it cook uncovered for 15–20 minutes, allowing the flavors to marry and the tofu to absorb the spicy broth.
- Garnish and Serve: Once done, sprinkle the sliced green onions on top for freshness and serve the kimchi jjigae hot, ideally with a bowl of steamed rice.
Notes
- Use well-fermented kimchi for a deeper, richer flavor in the stew.
- For extra richness, add a raw egg on top just before serving and allow it to poach in the hot broth.
- Substitute pork belly with tuna or mushrooms for a different but equally delicious variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
