Kimchi Jjigae (김치찌개) is a traditional Korean stew made with kimchi, tofu, pork, and vegetables. It’s a comforting and flavorful dish that’s perfect for using up older, well-fermented kimchi. Here’s a simple recipe to make Kimchi Jjigae at home:

 

 

 

 

 

 

 

 

Ingredients:

• 2 cups well-fermented kimchi, chopped (the older, the better!)
• 1/2 lb (225g) pork belly or pork shoulder, thinly sliced (can also use beef, tofu, or even spam)
• 1/2 onion, sliced
• 1/2 block tofu, cut into cubes (preferably firm tofu)
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon gochugaru (Korean chili flakes), optional for extra spice
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon sugar (optional, to balance the sourness of the kimchi)
• 4 cups water or anchovy stock (for more depth of flavor)
• 1 tablespoon fish sauce or anchovy sauce (optional, for umami)
• 1-2 green onions, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Prepare the Ingredients:

• Cut the kimchi into bite-sized pieces, especially if the kimchi is in large chunks.
• Slice the pork belly into thin strips or cubes, or any protein you prefer.
• Cube the tofu and slice the onion.
• Mince the garlic and chop the green onions for garnish.

2. Sauté the Pork:

• Heat a pot or large saucepan over medium-high heat and add 1 tablespoon of sesame oil.
• Add the sliced pork belly (or other protein) to the pot and sauté for about 3-4 minutes, until it starts to brown and release its fat.

3. Add the Kimchi and Vegetables:

• Add the chopped kimchi and onion to the pot with the pork. Stir everything together and cook for another 3-5 minutes, allowing the kimchi to cook down and release its juices.

4. Season the Stew:

• Add the minced garlic, gochujang (chili paste), gochugaru (optional for more heat), soy sauce, and sugar (optional) to the pot. Stir to combine all the ingredients and cook for 1-2 minutes until fragrant.

5. Add the Liquid:

• Pour in 4 cups of water or anchovy stock (for a richer flavor) into the pot, scraping up any bits stuck to the bottom of the pan. Bring the stew to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld together.

6. Add Tofu and Simmer:

• Add the cubed tofu to the pot, stirring gently so it doesn’t break apart. Let the stew simmer for another 10-15 minutes, allowing the tofu to absorb the flavors.

7. Adjust Seasoning:

• Taste the stew and adjust the seasoning with more soy sauce, fish sauce, or salt if necessary. You can also add a little sugar to balance the sourness of the kimchi.

8. Serve:

• Once everything is well-cooked and the flavors have developed, remove the stew from the heat.
• Garnish with chopped green onions and serve hot with steamed rice and kimchi on the side.

Tips:

• Stock option: If you have anchovy stock (or dashi), it can add a deeper umami flavor to the stew.
• Meat options: While pork belly is traditional, you can use beef, spam, or even just tofu for a vegetarian version.
• Spice level: Adjust the gochugaru (chili flakes) and gochujang to suit your preferred level of spice.
• Sourness: If your kimchi is very sour, you can add a little sugar to balance it out.

Enjoy!

Kimchi Jjigae is perfect for a cozy meal and is even better the next day as the flavors continue to develop. It’s spicy, sour, and hearty, making it a Korean comfort food favorite!