Kimchi Jjigae Korean Kimchi Stew
Dive into the heart of Korean comfort food with Kimchi Jjigae, a richly flavored kimchi stew that combines well-fermented kimchi, tender pork belly, and creamy tofu in a bold, savory broth infused with gochugaru (Korean red pepper flakes) and gochujang (Korean red pepper paste). This one-pot wonder is simmered to perfection with the tangy kick of kimchi juice and a hint of sesame oil, creating a deeply satisfying dish that’s both spicy and umami-packed. Ready in just 35 minutes, this traditional Korean recipe is a wholesome, hearty meal served best with steamed rice to soak up every last bit of its bold flavors. Perfect for cold evenings or anytime you crave an authentic Korean culinary experience!
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Recipe Information
Ingredients
- 2 cups well-fermented kimchi
- 0.5 cups kimchi juice
- 6 ounces pork belly (or pork shoulder)
- 7 ounces tofu
- 1 yellow onion
- 2 stalks green onions
- 3 garlic cloves, minced
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon gochujang (Korean red pepper paste)
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 3 cups water or anchovy stock
- to taste salt
- to taste pepper
Instructions
Slice the pork belly into bite-sized pieces. Cut the tofu into cubes, slice the onion, and chop the green onions into 1-inch pieces.
Heat a large pot over medium heat and add the sesame oil. Sauté the pork belly until it starts to brown, about 3-4 minutes.
Add the minced garlic and sliced onion to the pot. Cook for another 2-3 minutes until fragrant.
Stir in the well-fermented kimchi and cook for 3-4 minutes to let the flavors meld together.
Add the gochugaru, gochujang, and soy sauce. Mix well, ensuring everything is evenly coated.
Pour in the kimchi juice and water or anchovy stock. Bring the mixture to a boil.
Reduce the heat to a simmer and let the stew cook for 15 minutes, allowing the flavors to deepen.
Gently add the tofu cubes to the pot and simmer for another 5 minutes.
Taste the stew and adjust the seasoning with salt and pepper, if needed.
Sprinkle the chopped green onions on top just before serving.
Serve hot with a bowl of steamed rice on the side for a complete meal.
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.5 g | 157% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 7022 mg | 305% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 17.7 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 976 mg | 75% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2091 mg | 44% | |
*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.
