Kimchi Jjigae (Kimchi Stew)

Name: Kimchi Jjigae (Kimchi Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
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 garlic cloves, minced; 2 tsp fish sauce; 2 tsp soy sauce; 3 cups chicken stock or water; 4 scallions, sliced; 1 tsp granulated sugar

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.

45 minEasyServes 4340 cal/serving

KoreanSoupStovetopStandardLow CarbCorn-Free

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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 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

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.
2

Add 4 minced garlic cloves and 2 tsp gochugaru (Korean red pepper flakes) and stir for 30 seconds until fragrant.
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.
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.
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.
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.
7

Taste and adjust seasoning as needed. Ladle into bowls and top with 4 sliced scallions.

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Questions

How do I know when Kimchi Jjigae (Kimchi Stew) is done?

Go by the cues in the method rather than the clock. Step 3: cook until it softens slightly and melds with the pork fat.

Is there a substitute for gochujang in Kimchi Jjigae (Kimchi Stew)?

The entry for Kimchi Jjigae (Kimchi Stew) calls for 2 tsp gochujang (Korean red pepper paste). In its place: Mix two parts sriracha or another chili paste with one part white miso and a pinch of sugar. It lands close on heat and body and a little short on fermented depth.

Is Kimchi Jjigae (Kimchi Stew) spicy?

Moderately. The heat in Kimchi Jjigae (Kimchi Stew) comes from 2 tsp gochugaru (Korean red pepper flakes) and 2 tsp gochujang (Korean red pepper paste). For a milder plate, halve the gochugaru; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Kimchi Jjigae (Kimchi Stew) keto-friendly?

A serving of Kimchi Jjigae (Kimchi Stew) carries 18 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 90 percent of the budget; against a moderate 100 g low-carb day it is 18 percent.

Does Kimchi Jjigae (Kimchi Stew) contain sesame?

Yes: 2 tsp sesame oil. The full allergen list for this entry is gluten, soy, fish and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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