Kimchi Jjigae (Kimchi Stew)
A boldly flavored Korean stew built on well-fermented kimchi simmered with pork belly and silken tofu in a spicy, savory broth. Best made with aged kimchi for the deepest flavor.
Ingredients
- 8 oz pork belly, cut into strips
- 2 cups aged kimchi (well-fermented napa cabbage kimchi), roughly chopped
- 1/4 cup kimchi juice (from jar)
- 12 oz firm or silken tofu, cut into cubes
- 2 tsp sesame oil
- 2 tsp gochugaru (Korean red pepper flakes)
- 2 tsp gochujang (Korean red pepper paste)
- 4 cloves garlic cloves, minced
- 2 tsp fish sauce
- 2 tsp soy sauce
- 3 cups chicken stock or water
- 4 scallions, sliced
- 1 tsp granulated sugar
Instructions
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1
Heat a medium pot or Dutch oven over medium heat. Add 2 tsp sesame oil and 8 oz cut into strips pork belly and cook, stirring occasionally, until lightly browned, about 5 minutes.
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2
Add 4 cloves minced garlic cloves and 2 tsp gochugaru (Korean red pepper flakes) and stir for 30 seconds until fragrant.
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3
Add 2 cups roughly chopped aged kimchi (well-fermented napa cabbage kimchi) and cook, stirring, for 3 minutes until it softens slightly and melds with the pork fat.
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4
Stir in 2 tsp gochujang (Korean red pepper paste), 2 tsp soy sauce, 2 tsp fish sauce, 1/4 cup kimchi juice (from jar), and 1 tsp granulated sugar.
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5
Pour in 3 cups chicken stock or water and bring to a boil. Reduce heat to medium-low and simmer uncovered for 15 minutes to develop the broth.
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6
Gently add 12 oz cut into cubes firm or silken tofu and simmer for 5 more minutes, being careful not to break the tofu.
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7
Taste and adjust seasoning as needed. Ladle into bowls and top with 4 sliced scallions.