Kimchi Jjigae is a comforting and hearty Korean stew that highlights the bold flavors of fermented kimchi. It’s a beloved dish in Korean cuisine, perfect for cold days or when you’re craving something spicy, tangy, and savory. The stew is often made with pork, tofu, and vegetables simmered in a rich broth flavored with gochugaru (Korean chili flakes) and sesame oil. The longer the kimchi is fermented, the deeper and more complex the stew becomes. It’s traditionally served bubbling hot in a stone pot, accompanied by steamed rice, making for a satisfying and soul-warming meal.
Ingredients:
- 1 cup fermented kimchi, chopped (with some kimchi juice)
- 200g pork belly or pork shoulder, sliced
- 1 block of tofu, cubed
- 1 small onion, sliced
- 2 green onions, chopped
- 1/2 zucchini, sliced
- 2 cloves garlic, minced
- 2 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp sesame oil
- 3 cups water or anchovy broth
- Salt and pepper, to taste
Instructions:
- Prepare the base: In a large pot, heat sesame oil over medium heat. Add the minced garlic and sliced pork belly. Sauté until the pork is browned and starting to crisp, about 3-4 minutes.
- Add kimchi: Stir in the chopped kimchi and cook for another 5 minutes until the kimchi softens and releases its flavors.
- Build the stew: Add the gochugaru, soy sauce, and sugar, and stir well to combine. Pour in the water or anchovy broth, and bring the stew to a boil.
- Simmer: Once the stew is boiling, reduce the heat to low and let it simmer for about 15-20 minutes. This will allow the flavors to meld together.
- Add vegetables and tofu: Add the zucchini, onion, and tofu cubes to the pot. Simmer for another 10 minutes until the vegetables are tender and the tofu has absorbed the flavor of the broth.
- Season and serve: Taste the stew and season with salt and pepper if necessary. Garnish with chopped green onions and serve piping hot with steamed rice on the side.
Enjoy your spicy and tangy Kimchi Jjigae!
