Kimchi Jjigae with Pork (Korean Kimchi Stew)
Kimchi jjigae is a bold and tangy Korean stew made with sour kimchi, pork belly, and tofu. Easy, authentic, and perfect with rice on a chilly day.
Ingredients
- 1 tbsp (15 ml) oil
- 1/2 lb (225 g) pork belly sliced
- 1/2 medium onion sliced
- 2 cloves garlic finely minced
- 1 tbsp Korean chili flakes (gochugaru)
- 1 lb (450 g) sour kimchi sliced
- 4 tbsp (60 ml) kimchi juice
- 2 1/2 cup (600 ml) water
- 5 piece rice cake rounds optional
- 1 tsp (5 g) Korean salted shrimp
- 1 tbsp (15 ml) Korean soup soy sauce (gukganjang) or Korean tuna sauce
- 1/2 lb (225 g) soft tofu sliced
- 1 green onion chopped
- pinches salt to taste
Instructions
- Cook the pork: Heat oil in a pot over medium-high heat. Add the pork belly slices and cook until fully browned. Add onion and garlic, and sauté for 1 minute. Sprinkle in the gochugaru and toss to coat everything evenly.
- Add kimchi and simmer: Add the sliced kimchi, kimchi juice, water, and rice cakes (if using). Cover the pot and bring to a boil. Reduce the heat to low and let it simmer for 15–20 minutes.
- Season the stew: Stir in the salted shrimp and soup soy sauce. Taste the broth and adjust seasoning with more salt if needed.
- Add tofu and finish: Gently add tofu slices and simmer for another 5 minutes. Just before serving, garnish with green onion. Serve hot with steamed rice and your favorite Korean side dishes. Enjoy!
Video
Notes
Kimchi stew actually tastes better the next day, as the flavors deepen over time. Store leftovers in an airtight container in the fridge for up to 2 weeks—it reheats beautifully!
Nutrition
Calories: 392kcal | Carbohydrates: 5g | Protein: 12g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 611mg | Potassium: 188mg | Fiber: 2g | Sugar: 1g | Vitamin A: 629IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 2mg