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Kimchi Jjigae (Kimchi Stew)

Total Time 35 minutes
Servings: 4 4 servings
Course: Main Course
Cuisine: Korean
Ingredients Method Notes

Ingredients
  

  • 400 g well-fermented kimchi with juice
  • 300 g pork belly or shoulder thinly sliced
  • 200 g firm tofu sliced into rectangles
  • 1 tbsp gochugaru Korean chilli flakes
  • 1 tbsp gochujang
  • 1 tbsp sesame oil
  • 2 cloves garlic minced
  • 500 ml anchovy or dashi stock or water
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 2 spring onions sliced

Method
 

  1. Heat sesame oil in a heavy pot over medium-high heat. Add the pork and cook until browned.
  2. Add the garlic and stir-fry for 1 minute. Add the kimchi and its juices. Stir-fry for 3 minutes.
  3. Stir in the gochugaru and gochujang. Cook for 1 minute.
  4. Pour in the stock. Bring to a boil, then reduce to a simmer. Cook for 15 minutes.
  5. Season with soy sauce and sugar. Gently add the tofu slices and simmer for 5 more minutes.
  6. Scatter the spring onions over the top. Serve directly from the pot with steamed rice.

Notes

Source: Classic Korean recipe. Estimated values per serving (excl. rice). For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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