Kimchi Jjigae (Kimchi Stew)
The ultimate Korean comfort food: old, funky kimchi slow-simmered with pork belly and tofu into a rich, tangy, fiery stew that warms the soul.
🛒 Ingredients
- 400g aged kimchi (over-fermented is best)
- 200g pork belly, diced
- 1 block firm tofu, sliced
- 1 tbsp gochugaru
- 1 tbsp gochujang
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1/2 onion, sliced
- 2 cups water or anchovy stock
- spring onions to serve
- steamed rice to serve
👨🍳 Method
- 1
Heat sesame oil in a pot. Add pork belly and sauté until slightly rendered.
- 2
Add kimchi and gochugaru; stir-fry 5 minutes until darkened.
- 3
Add garlic, gochujang, and onion; cook 2 minutes.
- 4
Pour in stock or water; bring to boil.
- 5
Reduce heat and simmer 20 minutes, stirring occasionally.
- 6
Add tofu slices in the last 5 minutes.
- 7
Garnish with spring onions and serve with rice.
💡 Chef's Tips
- →Old, sour kimchi makes the best jjigae — fresh kimchi lacks depth.
- →Add the tofu near the end so it stays intact.
- →A little kimchi brine added to the pot intensifies the flavor.
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