If you’re looking for a comforting, spicy, and deeply flavorful dish, Kimchi Jjigae (κΉμΉμ°κ°) is a must try. This traditional Korean stew is made with well-fermented kimchi, pork, tofu, and a savory broth
Today, we’re making Kimchi Jjigae, a spicy and savory Korean stew that warms the heart and fills the belly. Itβs a staple in many Korean households and now, you can enjoy it in yours too!
π Ingredients
- 2 cups fermented napa cabbage kimchi, chopped
- 1/2 lb (200g) pork belly or pork shoulder, sliced thin
- 1/2 onion, sliced
- 1 green onion, chopped
- 1 block firm tofu, sliced
- 2 cups water or anchovy broth
- 1 tbsp gochugaru (Korean red chili flakes)
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Optional: 1 tsp sugar (to balance sourness), mushrooms like shiitake or enoki
π©βπ³ Instructions
- Cook the pork
In a medium-sized pot, heat a little oil and add the sliced pork. Stir-fry for 2β3 minutes until lightly browned. - Add kimchi and onion
Add the chopped kimchi and onion. SautΓ© together for another 2β3 minutes to bring out the flavors. - Pour in the broth
Add 2 cups of water (or anchovy broth if available). Then stir in gochugaru, gochujang, soy sauce, and sugar if using. - Simmer
Bring to a boil, then reduce the heat and let it simmer for about 20 minutes. - Add tofu and green onion
Place tofu slices on top and sprinkle in chopped green onion. Let it simmer gently for 5 more minutes. - Finish with sesame oil
Turn off the heat and drizzle with sesame oil for a nutty finish.
π How to Serve
Serve your Kimchi Jjigae hot with a bowl of steamed rice. It’s even better the next day as the flavors deepen!
π‘ Tips
- The more aged your kimchi, the deeper the flavor. If your kimchi is fresh, try adding a bit more gochujang or a splash of vinegar for extra tang.
- You can skip the pork and use mushrooms or canned tuna for a vegetarian or pescatarian version.
- Store leftovers in the fridge and reheat gently β it reheats very well!
K-Home Cooking 