Kimchi Jjigae (Kimchi Stew)

Name: Kimchi Jjigae (Kimchi Stew)
Total time: 30 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 2 cups well-fermented (sour) kimchi (chopped); 200g fatty pork belly (cut into bite-sized pieces); 1/2 block firm tofu (sliced into 1/2-inch thick rectangles); 1/2 medium yellow onion (sliced); 2 scallions (diagonally sliced); 1 tbsp gochugaru; 1 tsp minced garlic; 2 cups anchovy-kelp broth or water

A classic, comforting stew made with aged kimchi, pork or seafood, scallions, onions, and diced tofu.

30 minutes

Serves 1

Lunch/Dinner

Contains common allergens

Fish Seafood Soy

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Instructions

6 steps

1
Heat a heavy-bottomed pot over medium-high heat. Add the pork belly and sauté for 3-4 minutes until some fat renders and the edges turn slightly crispy.

2
Add the chopped aged kimchi to the pot and stir-fry for 5 minutes, allowing the kimchi to absorb the pork fat and soften.
3
Pour in the 2 cups of broth or water. Add the sliced onion, gochugaru, and minced garlic, stirring well to combine.
4
Bring the stew to a rolling boil, then reduce the heat to medium-low, cover, and simmer gently for 15 minutes to deepen the savory, tangy flavors.
5
Carefully arrange the tofu slices and green onions on top of the stew. Simmer for an additional 3-5 minutes until the tofu is heated through.
6
Serve boiling hot directly from the pot alongside steamed white rice.

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