Kimchi Jjigae
An easy and delicious Korean kimchi stew made with pork belly, tofu, and gochujang.
30m1Servings
Nutrition
540kcal
15gProtein
14gCarbs
47gFat
Ingredients
Pork Belly
2 pieces
Kimchi
½ cup
Kimchi Juice
2 tbsp
Garlic
1 clove
Gochujang (Korean Pepper Paste)
1 tbsp
Gochugaru (Korean Pepper Flakes)
1 tsp
Tofu
2 oz
Water
2 cups
Sesame Oil
2 tsp
Green Onions
A few leaves
1 piece
Egg
Optional
1 whole
Instructions
1Sauté Aromatics and Pork
5m
5mHeat Oil
Heat the Korean stoneware over medium-high heat and add 1 tsp of sesame oil.
Sauté Garlic
Add the minced garlic and stir-fry for about 30 seconds until fragrant.
Cook Pork Belly
Add the cut pork belly pieces and cook, stirring occasionally, until browned and cooked through.
2Add Kimchi and Seasonings
5m
5mAdd Kimchi
Add the chopped kimchi to the pot and stir to combine with the pork. Cook for 2-3 minutes.
Add Gochujang
Stir in the gochujang (Korean pepper paste) and mix well.
Add Gochugaru
Add the gochugaru (Korean pepper flakes) and stir to distribute evenly.
3Simmer the Stew
20m
20mAdd Liquid and Simmer
Pour in the water (or broth) and bring the stew to a simmer. Cover and cook for 10-15 minutes, allowing the flavors to meld.
Add Kimchi Juice
Stir in the kimchi juice and continue to simmer for another 5 minutes.
Add Tofu and Sesame Oil
Add the tofu pieces and the remaining 1 tsp of sesame oil. Simmer for 5 more minutes until the tofu is heated through.
4Serve
2m
2mGarnish and Serve
Turn off the stove. Stir in the sliced green onions. If using, crack the egg into the stew just before serving. Serve hot.
Tips
For a richer flavor, you can use chicken, beef, or vegetable broth instead of water.
Adjust the amount of gochugaru for your desired level of spiciness.
If you like a runny egg yolk, gently crack the egg into the simmering stew during the last minute of cooking and cover briefly.