Kimchi Jjigae (Korean Kimchi Stew)

Ingredients (Serves 3–4)

Main Ingredients:

• 2 cups well-fermented kimchi (cut into bite-sized pieces)

• 200–300g (7–10 oz) pork belly or pork shoulder (thinly sliced)

• 1 block (300g) firm tofu (cut into cubes)

• ½ onion (sliced)

• 2 green onions (chopped)

• 1 tablespoon minced garlic

Seasoning:

• 1 tablespoon gochujang (Korean red chili paste)

• 1 tablespoon gochugaru (Korean chili flakes)

• 1 tablespoon soy sauce

• 1 teaspoon sugar (optional, balances sourness)

• 1 teaspoon sesame oil

Broth:

• 3 cups anchovy-kelp stock (or water)

• ½ cup kimchi juice (very important for flavor)

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Instructions

Step 1: Sauté the Pork

1. Heat a pot over medium heat.

2. Add pork and cook for 2–3 minutes until slightly browned.

3. Add garlic and stir for 30 seconds.

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Step 2: Cook the Kimchi

1. Add kimchi to the pot.

2. Stir-fry together with pork for about 3–5 minutes.
   (This step deepens the flavor.)

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Step 3: Add Seasoning

1. Add gochujang, gochugaru, soy sauce, and sugar.

2. Mix well so everything is coated.

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Step 4: Add Broth

1. Pour in anchovy stock and kimchi juice.

2. Bring to a boil.

3. Reduce heat and simmer for 15–20 minutes.

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Step 5: Add Tofu

1. Gently place tofu cubes into the stew.

2. Simmer for another 5–7 minutes.

3. Drizzle sesame oil.

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Step 6: Finish

1. Sprinkle chopped green onions on top.

2. Serve hot with steamed rice.

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Tips for Best Flavor

• Use aged (sour) kimchi — fresh kimchi won’t taste as rich.

• Pork belly gives deeper flavor than lean pork.

• The stew tastes even better the next day.

• Add an egg on top while simmering for extra richness.