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Kimchi Jjigae (Kimchi Stew)

🇰🇷 South Korea

Servings: 2

Ingredients

  • 2 cups kimchi, fully fermented, cut into bite-size pieces
  • 4 oz pork belly, cut into bite-size pieces
  • 1 to 3 teaspoons gochugaru (Korean red chili pepper flakes), to taste
  • 1 teaspoon minced garlic
  • 1 tablespoon cooking oil
  • 1/2 cup kimchi juice (if available)
  • 6 oz tofu, sliced 1/2-inch thick
  • 2 scallions, chopped
  • salt or soy sauce, and pepper, to taste

Steps

  1. Cut the kimchi into bite-size pieces, cut the pork into bite-size pieces, slice the tofu, and chop the scallions.
  2. Heat oil in a small to medium pot over medium-high heat. Add kimchi, pork, gochugaru, and garlic, and cook until kimchi softens and pork is cooked through, about 5 to 7 minutes.
  3. Add kimchi juice and 2 to 2.5 cups water or broth. Bring to a boil and cook 5 minutes.
  4. Reduce heat to medium, cover, and simmer for about 15 minutes, adding more water if needed.
  5. Add tofu and scallions, and season with salt or soy sauce and pepper to taste.
  6. Boil until the tofu is cooked through, about 5 minutes. Serve hot, while still bubbling.

Notes

A variation using canned tuna instead of pork is also common, known as tuna kimchi jjigae.

Source: www.koreanbapsang.com