Kimchi Jjigae (Korean Pork Kimchi Stew)
A bold and tangy Korean kimchi stew made with aged kimchi, pork belly, and soft tofu. Savory and comforting, and ready in about 40 minutes — great with rice.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tbsp (15 ml) oil
- 1/2 lb (225 g) pork belly (sliced )
- 1/2 medium onion (sliced)
- 2 cloves garlic (finely minced)
- 1 tbsp Korean chili flakes (gochugaru)
- 1 lb (450 g) sour kimchi (sliced)
- 4 tbsp (60 ml) kimchi juice
- 2 1/2 cup (600 ml) water
- 5 piece rice cake rounds (optional)
- 1 tsp (5 g) Korean salted shrimp
- 1 tbsp (15 ml) Korean soup soy sauce (gukganjang) (or Korean tuna sauce)
- 1/2 lb (225 g) soft tofu (sliced)
- 1 green onion (chopped)
- pinches salt (to taste)
Instructions
- 1
Cook the pork: Heat oil in a pot over medium-high heat. Add the pork belly slices and cook until fully browned. Add onion and garlic, and sauté for 1 minute. Sprinkle in the gochugaru and toss to coat everything evenly.
- 2
Add kimchi and simmer: Add the sliced kimchi, kimchi juice, water, and rice cakes (if using). Cover the pot and bring to a boil. Reduce the heat to low and let it simmer for 15–20 minutes.
- 3
Season the stew: Stir in the salted shrimp and soup soy sauce. Taste the broth and adjust seasoning with more salt if needed.
- 4
Add tofu and finish: Gently add tofu slices and simmer for another 5 minutes. Just before serving, garnish with green onion. Serve hot with steamed rice and your favorite Korean side dishes. Enjoy!