Kimchi Jjigae
Kimchi Jjigae, a beloved Korean stew, combines the bold flavors of well-fermented kimchi with tender pork belly and hearty tofu, creating a dish that warms both the body and soul. Each spoonful delivers a comforting mix of spice and umami, making it perfect for chilly evenings or any time you crave something satisfying. This easy-to-follow recipe transforms simple ingredients into an impressive meal that’s sure to delight family and friends.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Korean
Ingredients
Scale
- 1 cup well-fermented kimchi
- 6 oz pork belly, sliced
- 7 oz firm tofu, cubed
- 2 green onions, chopped
- 3 cloves garlic, minced
- 2 tsp Korean red pepper flakes (gochugaru)
- 2 tbsp low-sodium soy sauce
- 4 cups water or broth
Instructions
- Prepare the Ingredients: Chop kimchi into bite-sized pieces and slice pork belly into thin strips. Dice tofu into even cubes.
- Sauté Pork Belly: Heat oil in a large pot over medium heat. Add pork belly strips and sauté until golden brown (5-7 minutes).
- Add Aromatics: Stir in minced garlic and chopped kimchi, cooking for another 2-3 minutes until fragrant.
- Add Liquid: Pour in water or broth and bring to a gentle boil, scraping any bits off the bottom for added flavor.
- Add Tofu and Season: Gently add tofu cubes along with gochugaru and soy sauce. Simmer for 10-15 minutes until flavors meld.
- Finish with Green Onions: Top with chopped green onions just before serving; enjoy hot with steamed rice if desired.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 30mg
Keywords: For a vegan version, omit pork belly and use vegetable broth. Adjust spice levels by varying the amount of gochugaru. Feel free to experiment with additional ingredients like mushrooms or various proteins.