Kimchi Jjigae (Kimchi Stew)
This kimchi jjigae or kimchi stew is easy to make and packed with kimchi, pork belly, tofu and savory comforting flavors to warm you up on a cold day.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 small yellow onion (thinly sliced)
- 3 garlic cloves (minced)
- 4 oz pork belly (thinly sliced)
- 2 shiitake mushrooms (stems removed thinly sliced)
- 1 cup kimchi (chopped)
- 1/2 container (8 oz) firm tofu (sliced )
- 2 green onion (minced for garnish)
- 2 1/2 cups anchovy broth (or chicken stock more to taste)
- 1/4 cup kimchi brine
- 2 teaspoon brown sugar
- 1 tablespoon Gochugaru (Korean red chili flakes)
- 1 teaspoon gochujang (Korean hot pepper paste)
- 1 tablespoon soup soy sauce
- salt ( to taste)
- 1 teaspoon sesame oil
Instructions
- 1
Cook the aromatics, pork, and vegetables. In a small pot, heat 1 tablespoon of oil over medium-high heat. Add the yellow onion and garlic and saute until fragrant, about 1 minute. Then add the pork, kimchi, and mushrooms and cook until the pork is cooked through about 5 minutes.
- 2
Add the soup base. Then add the anchovy broth, kimchi brine, sugar, gochugaru, gochujang, and soy sauce. Bring to a boil and then cover and lower the heat to low or medium-low heat for a gentle simmer for 10-12 minutes.
- 3
Add sesame oil, tofu, and green onions, and serve. Then add the sesame oil and tofu and simmer for 5-7 minutes. Season with salt. Garnish with the green onion and serve immediately with steamed rice. Enjoy!