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Kimchi Jjigae
South Korea
Korea's most comforting dish — Koreans living abroad cite it as the first thing they crave when homesick.
Korea's most beloved stew — deeply fermented kimchi simmered with pork belly and tofu into a bubbling fiery sour broth.
Prep
10 mins
Cook
30 mins
Difficulty
Easy
Calories
500 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
300gwell-fermented kimchi
200gpork belly, sliced
200gfirm tofu, cubed
3 tbspkimchi juice
1 tbspgochujang
500mlstock
2spring onions, sliced
Method
1
Fry pork belly until fat renders.
2
Add kimchi and juice. Stir fry 3 minutes.
3
Add gochujang and stock. Bring to boil.
4
Add tofu. Simmer 20 minutes.
5
Finish with sesame oil and spring onions. Serve over rice.
Chef's Tip
Old well-fermented kimchi makes far better jjigae than fresh.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.