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

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.

Questions

Can I make Kimchi Jjigae (Kimchi Stew) gluten-free?

Yes. The gluten in this entry is 2 tsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Kimchi Jjigae (Kimchi Stew) keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Kimchi Jjigae (Kimchi Stew)?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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