Kimchi Jjigae
Korean stew-Budae jjigae-01.jpg by Isageum · CC BY-SA 2.0
Kimchi Jjigae is a beloved Korean stew that bursts with bold flavors and comforting warmth. Its tangy, spicy, and savory profile makes it a perfect dish for chilly evenings or anytime you crave a hearty meal. The combination of aged kimchi, pork, and fragrant spices creates a rich, velvety broth that’s both satisfying and nostalgic.
Originating from Korea’s traditional home-cooking, Kimchi Jjigae has been a staple for generations. Its name, 'Jjigae,' means stew, and it reflects the hearty, communal style of Korean dining. Popular for its depth of flavor and health benefits from fermented kimchi, this dish has gained international popularity as a comforting taste of Korean cuisine.
Ingredients
- 2 cups aged kimchi, chopped
- 1/2 pound pork belly, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tbsp gochugaru (Korean red pepper flakes)
- 4 cups water or broth
- 2 tbsp soy sauce
- 1 block (14 oz) firm tofu, cubed
- 1 green onion, sliced (for garnish)
- 1 tbsp sesame oil
- Salt and pepper to taste
Instructions
- 1
Heat sesame oil in a large pot over medium heat. Add sliced pork belly and cook until browned and slightly crispy.
- 2
Add minced garlic and sliced onion to the pot; sauté until fragrant and onion begins to soften.
- 3
Stir in the chopped kimchi and cook for 5 minutes to deepen the flavors.
- 4
Pour in water or broth, then add soy sauce and gochugaru. Bring to a boil.
- 5
Reduce heat and let simmer for about 20 minutes, allowing the flavors to meld.
- 6
Add cubed tofu to the stew and gently stir to combine. Simmer for an additional 5-10 minutes.
- 7
Taste and adjust seasoning with salt and pepper as needed.
- 8
Garnish with sliced green onions before serving hot.