Korean · Pork
Kimchi Jjigae
Korean spicy stew with fermented kimchi, pork belly, and tofu
The Method
Instructions
Start by heating your pot over a medium heat , giving it a minute or two to warm up nicely. Once it's hot, add your pork belly pieces. Let them cook slowly, allowing the fat to gently render out; this process will take about 5 to 7 minutes and the pork will start to turn beautifully golden and crispy on the edges, which adds so much flavor to the dish.
Next, toss in your kimchi along with all that delicious kimchi juice. Stir everything together and let the kimchi fry for about 5 minutes. You'll notice the kimchi softening and its tangy aroma filling your kitchen, which is such a comforting sign that the stew is coming together.
Now, add the minced garlic, gochugaru (Korean chili flakes), and gochujang (fermented chili paste). Stir these into the mix and cook for another couple of minutes until the whole pot smells fragrant and inviting. This step really builds the depth of that spicy, savory base we all love in kimchi jjigae.
After that, throw in the sliced onion, and pour in enough water or stock to cover everything nicely. Bring the stew to a boil on high heat. Once boiling, reduce the heat so the stew can gently simmer. Let it bubble away for about 15 to 20 minutes, giving all those flavors time to marry and the pork to become tender and delicious.
Carefully add in the tofu cubes at this stage. Since tofu is delicate, stir gently to avoid breaking it up too much. Let the stew simmer for another 5 minutes so the tofu can soak up some of that wonderful broth and heat through.
Season your stew with a splash of soy sauce and a pinch of sugar to balance the flavors. Give everything a gentle stir, then toss in the chopped spring onions, which add a fresh, vibrant pop of color and brightness.
For a final touch, drizzle a little sesame oil over the top. This adds a lovely nutty aroma and richness that really elevates the dish. Serve your kimchi jjigae steaming hot alongside some fluffy steamed rice. This stew is especially comforting on chilly days and, honestly, the flavors only get better the next day after the ingredients have had more time to meld together. Enjoy every warm, flavorful spoonful!
Next, toss in your kimchi along with all that delicious kimchi juice. Stir everything together and let the kimchi fry for about 5 minutes. You'll notice the kimchi softening and its tangy aroma filling your kitchen, which is such a comforting sign that the stew is coming together.
Now, add the minced garlic, gochugaru (Korean chili flakes), and gochujang (fermented chili paste). Stir these into the mix and cook for another couple of minutes until the whole pot smells fragrant and inviting. This step really builds the depth of that spicy, savory base we all love in kimchi jjigae.
After that, throw in the sliced onion, and pour in enough water or stock to cover everything nicely. Bring the stew to a boil on high heat. Once boiling, reduce the heat so the stew can gently simmer. Let it bubble away for about 15 to 20 minutes, giving all those flavors time to marry and the pork to become tender and delicious.
Carefully add in the tofu cubes at this stage. Since tofu is delicate, stir gently to avoid breaking it up too much. Let the stew simmer for another 5 minutes so the tofu can soak up some of that wonderful broth and heat through.
Season your stew with a splash of soy sauce and a pinch of sugar to balance the flavors. Give everything a gentle stir, then toss in the chopped spring onions, which add a fresh, vibrant pop of color and brightness.
For a final touch, drizzle a little sesame oil over the top. This adds a lovely nutty aroma and richness that really elevates the dish. Serve your kimchi jjigae steaming hot alongside some fluffy steamed rice. This stew is especially comforting on chilly days and, honestly, the flavors only get better the next day after the ingredients have had more time to meld together. Enjoy every warm, flavorful spoonful!
Pairs Well With
