Kimchi Jjigae (Kimchi Stew)
Kimchi jjigae is a traditional Korean stew known for its robust and spicy flavors. It is a staple in Korean cuisine and is often considered a comfort food.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups chopped kimchi (well-fermented)
- 1 tbsp minced garlic
- 1/2 lb pork belly (or beef, spam, canned tuna)
- 1/3 cup kimchi brine (well-fermented)
- 3 cups anchovy stock
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tsp sugar
- salt to taste
- 1/2 package firm tofu (cut into squares)
- 2 green onions, chopped (whites & greens separated)
Instructions
- 1
Chop kimchi into bite sized pieces
- 2
Chop the green onions and separate the greens from the whites. The greens will be used for garnish while the whites will be cooked into the soup.
- 3
Prepare your anchovy stock. For ease and convenience, I use anchovy tablets dissolved in hot water. You may also use dashi bags, or make it from scratch by boiling water with dried anchovies and dried kelp for 20 minutes.
- 4
Add some neutral oil to a pot over medium high heat, then add the kimchi and garlic. Stir fry for a couple minutes.
- 5
Next add the pork belly and continue to stir fry for another couple of minutes.
- 6
Add the kimchi brine and just 1 cup of the anchovy stock. Mix to combine, then reduce the heat to medium and cover for 5 minutes.
- 7
After 5 minutes add the rest of the anchovy stock, sugar, and gochugaru. Taste the soup and add salt to taste (I added a small pinch). Cover for 10 minutes.
- 8
Add the tofu and cover for another 5 minutes.
- 9
Garnish with green onions and thats it!Optional: drizzle a tiny bit of sesame oil if desired. I recommend 1/4 tsp (sesame oil is very strong in flavor, careful not to add too much).