Kimchi-jjigae

Name: Kimchi-jjigae
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
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

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

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

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

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

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

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

Questions

How long does Kimchi-jjigae 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?

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

Gosari Muchim side
Korean Chicken Salad with Gochujang Dressing salad
Platanos Maduros a la Habanera side

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