Description
A rich and spicy Korean stew made with aged kimchi, tofu, and pork belly, delivering deep umami flavor and warmth. This comforting dish is perfect for chilly days or whenever you crave a bold, hearty meal packed with traditional Korean flavors.
Ingredients
Stew Base
- 2 cups aged kimchi, chopped
- 2 cups anchovy or dashi broth
- 1 tablespoon soy sauce
- 1 tablespoon gochujang (Korean red chili paste)
- 1 teaspoon gochugaru (Korean chili flakes)
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
Main Ingredients
- 200 g pork belly, sliced
- 1 block tofu, cubed
Garnish
- 1 green onion, sliced
Instructions
- Prepare the pork: Heat sesame oil in a pot over medium heat. Add the sliced pork belly and sauté until it is lightly browned and starting to crisp, about 4-5 minutes.
- Add kimchi: Incorporate the chopped aged kimchi into the pot with the pork and cook for 3–4 minutes, allowing the flavors to meld and the kimchi to deepen in taste.
- Add seasonings: Stir in the minced garlic, gochujang, and gochugaru. Mix well to coat the pork and kimchi evenly with the spicy paste and chili flakes.
- Pour in broth and soy sauce: Add the anchovy or dashi broth along with the soy sauce. Increase the heat to bring the mixture to a rolling boil.
- Add tofu and simmer: Gently add the cubed tofu to the pot. Reduce the heat to maintain a simmer and cook for 15–20 minutes to allow flavors to marry deeply.
- Garnish and serve: Sprinkle sliced green onions over the stew, then ladle the hot kimchi jjigae into bowls and serve immediately for maximum warmth and comfort.
Notes
- Use well-fermented kimchi for the richest, tangiest flavor.
- For extra richness, crack an egg on top of the stew just before serving and allow it to cook slightly in the hot broth.
- For variation, substitute pork belly with canned tuna or mushrooms to suit dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
