Kimchi Jjigae (Kimchi Stew)

Total Time 35

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

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