Name: Authentic Kimchi Stew (Kimchi Jjigae)
Prep time: 15 min
Cook time: 30 min
Ingredients: 2 cups well-fermented/aged Kimchi (chopped into bite-sized pieces); 1/4 cup fermented Kimchi juice; 200 g Pork belly or pork shoulder (sliced thin); 1/2 block Firm Tofu (sliced into ½-inch slabs); 3 cups Anchovy stock, kelp broth, or water; 1 tbsp Gochugaru (Korean chili flakes); 1 tbsp Soy Sauce; 1 tbsp Minced Garlic; 2 pcs Green onions (chopped); 1 tbsp Sesame oil

Authentic Kimchi Stew (Kimchi Jjigae)

A comforting, spicy Korean stew made with well-aged, fermented kimchi, pork belly, and tender tofu simmered in a rich broth.

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Prep Time 15

Cook Time 30

Servings: 3 servings

Course: Side Dish

Cuisine: Korean

Ingredients Method

Ingredients

2 cups well-fermented/aged Kimchi (chopped into bite-sized pieces)
1/4 cup fermented Kimchi juice
200 g Pork belly or pork shoulder (sliced thin)
1/2 block Firm Tofu (sliced into ½-inch slabs)
3 cups Anchovy stock, kelp broth, or water
1 tbsp Gochugaru (Korean chili flakes)
1 tbsp Soy Sauce
1 tbsp Minced Garlic
2 pcs Green onions (chopped)
1 tbsp Sesame oil

Method

Sauté the Pork & Kimchi: In a medium pot, combine the sliced pork belly, fermented kimchi, and sesame oil. Cook over medium-high heat for 5 minutes until the pork starts to brown and the kimchi turns translucent.
Build the Stew Base: Stir in the Gochugaru, Gochujang, minced garlic, soy sauce, and kimchi juice. Mix well with the cooked kimchi and pork.
Simmer: Pour in the broth or water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and let it simmer gently for 20 minutes to allow the flavors to deepen.
Add Tofu & Green Onions: Uncover the pot, arrange the tofu slabs on top, and sprinkle in the chopped green onions. Simmer for an additional 5 minutes without the lid.
Serve: Serve sizzling hot directly from the pot alongside a bowl of steamed white rice.