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Jjigae Kimchi
Korea's most comforting stew — deeply fermented kimchi braised with pork belly and tofu in a spicy broth.
Total time
45 min
Prep
15 min
Cook
30 min
Difficulty
easy
Cuisine
Asian
gluten-free
Ingredients
400gwell fermented kimchi, roughly chopped
300gpork belly, sliced
300gsilken tofu, cut in cubes
1onion, sliced
4 clovesgarlic, minced
3 tbspgochugaru chilli flakes
2 tbspgochujang
2 tbspsoy sauce
1 tbspsesame oil
600mlwater or pork stock
4spring onions, sliced
Instructions
1
Sauté pork belly in a pot without oil until fat renders and edges are lightly browned.
2
Add onion and garlic, cook 3 minutes.
3
Add kimchi and its juice, stir-fry 3 minutes.
4
Add gochugaru, gochujang, soy sauce and water.
5
Bring to boil, reduce heat and simmer 20 minutes.
6
Add tofu cubes gently, simmer 5 more minutes.
7
Drizzle with sesame oil, scatter with spring onions and serve with rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
496
Protein
12.9g
Fat
46g
Carbs
8.3g
Fiber
1.5g
Sodium
530mg
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