Kimchee Chigae
Dive into the bold and comforting flavors of Kimchee Chigae, a classic Korean kimchi stew that warms both the body and soul. This one-pot wonder combines the tangy, spicy kick of aged kimchi with tender slices of pork belly, soft cubes of tofu, and a rich broth made with anchovy stock for an umami-packed experience. Enhanced with gochugaru and gochujang for depth and heat, this savory dish is balanced with the subtle sweetness of caramelized onions and a touch of sugar. Served piping hot and garnished with fresh green onions, Kimchee Chigae is perfect for chilly evenings or any time you crave a hearty, flavorful meal. Pair it with a bowl of steamed rice to soak up every spoonful of the vibrant broth! Make this authentic Korean comfort food in just 40 minutes for a true taste of the Korean peninsula.
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Recipe Information
Ingredients
- 2 cups Aged Kimchi
- 200 grams Pork belly (or pork shoulder, thinly sliced)
- 300 grams Soft tofu (cut into cubes)
- 1 Yellow onion (sliced)
- 2 stalks Green onion (chopped)
- 2 cloves Garlic (minced)
- 1.5 tablespoons Gochugaru (Korean red chili flakes)
- 1 tablespoon Gochujang (Korean red chili paste)
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 4 cups Anchovy stock (or water)
- 1 teaspoon Sugar
Instructions
Prepare all ingredients: cut the kimchi into bite-sized pieces, slice the pork, dice the tofu, and chop the onions and green onions.
Heat a medium-sized pot over medium heat and add the sesame oil.
Sauté the pork slices in the pot for 2-3 minutes until lightly browned.
Add the minced garlic and sliced onion to the pot and cook for 2 minutes, stirring occasionally.
Stir in the gochugaru, gochujang, and soy sauce to coat the pork and vegetables evenly, cooking for 1-2 minutes.
Add the aged kimchi to the pot and sauté everything together for 2-3 minutes until the kimchi softens slightly.
Pour in the anchovy stock (or water) and bring the mixture to a boil. Once boiling, reduce the heat to medium-low.
Stir in the sugar and simmer the stew for 10 minutes to allow the flavors to meld.
Gently add the tofu cubes into the stew and simmer for an additional 5 minutes.
Taste the stew and adjust the seasoning with additional soy sauce or salt, if needed.
Garnish with chopped green onions before serving. Serve hot with steamed rice on the side.
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.8 g | 170% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 6826 mg | 297% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 22.2 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 682 mg | 52% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2032 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
