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Kimchi-jjigae

A deeply flavorful Korean stew featuring well-aged kimchi, tender pork belly, and silky tofu in a spicy broth.

40 minEasyServes 4380 cal/serving

KoreanSoupStovetopStandardHigh ProteinLow CarbDairy-FreeNut-FreeEgg-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 1 tbsp toasted sesame oil
  • 1/2 lb pork belly, sliced
  • 2 cups aged napa cabbage kimchi, chopped
  • 3 garlic cloves, minced
  • 1 tbsp Korean chili flakes
  • 3 cups anchovy kelp broth
  • 1/2 cup kimchi juice
  • 8 oz firm tofu, sliced
  • 3 stalks green onions, sliced

Instructions

  1. 1

    Heat 1 tbsp toasted sesame oil in a heavy pot over medium heat.

  2. 2

    Add 1/2 lb sliced pork belly and cook for 4 minutes until lightly browned and pork reaches at least 145 F internally.

  3. 3

    Stir in 2 cups chopped aged napa cabbage kimchi, 3 minced garlic cloves, and 1 tbsp Korean chili flakes, cooking for 5 minutes until kimchi is tender.

  4. 4

    Pour in 3 cups anchovy kelp broth and 1/2 cup kimchi juice, bring to a boil, lower heat, and simmer covered for 15 minutes.

  5. 5

    Add 8 oz sliced firm tofu and 3 stalks sliced green onions, simmering uncovered for 5 minutes before serving hot.

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Questions

What should Kimchi-jjigae look like when it is ready?

Go by the cues in the method rather than the clock. Step 2: cook until lightly browned and pork reaches at least 145 F internally. Step 3: cook until kimchi is tender. A reading of 145 F on a thermometer settles it.

What can I use instead of anchovies in Kimchi-jjigae?

The entry for Kimchi-jjigae calls for 3 cups anchovy kelp broth. In its place: A teaspoon of fish sauce or a little miso per two fillets supplies the same savory background. For a vegetarian version, leave them out and add a pinch more salt.

Can I use a different firmness of tofu instead of tofu in Kimchi-jjigae?

Go firmer, not softer. Extra-firm stands in for firm anywhere; anything softer breaks up when it is fried or stirred. Press it for 15 minutes either way. As written, the entry for Kimchi-jjigae uses 8 oz firm tofu, sliced.

Can I make Kimchi-jjigae less spicy?

Yes. The heat in Kimchi-jjigae comes from 1 tbsp Korean chili flakes. For a milder plate, halve the chili flakes; nothing else in the method changes.

Does Kimchi-jjigae contain sesame?

Yes: 1 tbsp toasted sesame oil. The full allergen list for this entry is 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.

How long does Kimchi-jjigae keep?

Refrigerate Kimchi-jjigae for 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.

Serve it with

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