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–+ servings
A bowl of Cozy Korean Soups and Stews, featuring chicken, tofu, seaweed, and green onions in a savory broth.

Kimchi Jjigae

A spicy and savory Korean stew featuring fermented kimchi, tofu, and pork.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

For the Stew
  • 1 cup Aged kimchi chopped
  • 1/2 cup Kimchi brine
  • 150 g Pork belly sliced
  • 1/2 block Firm tofu sliced
  • 1 tablespoon Gochugaru Korean chili flakes
  • 1 tablespoon Soy sauce
  • 1 teaspoon Minced garlic
  • 4 cups Water
Optional Garnishes
  • 1 sheet Roasted seaweed crumbled

Equipment

  • Medium pot
  • Knife
  • Cutting board

Method
 

  1. In a medium pot, combine the chopped kimchi, kimchi brine, pork belly, tofu, gochugaru, soy sauce, and minced garlic.
  2. Add the water and bring the mixture to a boil over medium-high heat.
  3. Once boiling, reduce the heat to medium-low, cover, and simmer for 20 minutes, or until the pork is cooked through and the flavors have melded.
  4. Taste and adjust seasoning if necessary. If you prefer a spicier stew, add more gochugaru.
  5. Ladle the kimchi jjigae into bowls. Garnish with sliced scallions and crumbled roasted seaweed, if desired.

Notes

Serve hot with a bowl of steamed rice. This stew is best made with well-fermented, sour kimchi.

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