Kimchi Jjigae
김치찌개
A bubbling, tangy stew of sour kimchi, pork, and tofu. Everyday comfort food, best with well-fermented kimchi.
Serves 4
Prep 10 min
Cook 30 min
Ingredients
- 2 cups well-fermented napa cabbage kimchi, cut into bite-size pieces
- 1/2 cup kimchi juice from the jar
- 1/2 lb pork belly or pork shoulder, sliced into thin bite-size pieces
- 1 tablespoon sesame oil
- 1 tablespoon gochugaru
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 3 cups water or unsalted anchovy broth
- 1 block (14 oz) firm tofu, sliced
- 2 green onions, sliced
- 1 teaspoon soy sauce, or to taste
Steps
Step 1. Heat the sesame oil in a pot over medium heat. Add the pork and cook for 3 to 4 minutes, until it is no longer pink.
Step 2. Add the kimchi and cook, stirring, for 4 to 5 minutes until it softens and smells fragrant. Stir in the gochugaru, garlic, and sugar and cook for 1 minute.
Step 3. Pour in the kimchi juice and water and bring to a boil. Reduce the heat to medium-low and simmer, partly covered, for 20 minutes.
Step 4. Add the tofu and simmer for 5 minutes more. Taste, and add the soy sauce if it needs more salt.
Step 5. Top with the green onions and serve hot with rice.
Where this recipe comes from
Yoribang Korean recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of traditional Korean dishes. Gochugaru is Korean red pepper flakes, gochujang is fermented red chili paste, doenjang is fermented soybean paste, and ganjang is Korean soy sauce. Most are sold at Korean and many Asian grocery stores. Spice levels are adjustable: use less gochugaru or gochujang for a milder dish.