Spicy Korean Kimchi Jjigae with Pork Belly
Spicy Korean Kimchi Jjigae with Pork Belly
This Kimchi Jjigae is a vibrant and comforting Korean stew, featuring the complex flavors of fermented kimchi, tender pork belly, and silken tofu. The kimchi provides a delightful tang and heat, balanced by the richness of the pork belly. It's a classic dish that warms you from the inside out, perfect for a cool evening. This recipe is designed for home cooks to easily replicate the authentic taste of Korea, bringing a bowl of soulful goodness to your table. It's a forgiving dish, great for using up older kimchi and creating a deeply flavorful broth that is both spicy and savory. The combination of textures, from the soft tofu to the chewy pork, makes every spoonful an experience. Enjoy with a side of steamed rice for a complete and satisfying meal, embodying the hearty and flavorful essence of Korean stews.
- Preparation time
- 15 min
- Cooking time
- 30 min
- Total time
- 45 min
- Servings
- 4
Instructions
Preparation
- 1Combine gochugaru, gochujang, soy sauce, sugar, and sesame oil in a small bowl to create the seasoning paste. Set aside.
- 2Prepare kimchi by roughly chopping it. Slice pork belly into 1/2-inch thick pieces, onion into thin slices, and mince the garlic. Cut tofu into 1/2-inch thick squares. Chop scallions for garnish.
Cooking the Jjigae
- 1In a heavy-bottomed pot or Korean earthenware pot (dolsot) over medium-high heat, cook the pork belly until it starts to render its fat and turns slightly golden brown. Do not crisp it too much.
- 2Add the sliced onion and minced garlic to the pot with the pork belly. Sauté for 2-3 minutes until fragrant and the onion softens slightly.
- 3Stir in the chopped kimchi and the prepared seasoning paste. Cook for 5-7 minutes, stirring occasionally, allowing the kimchi to caramelize and the flavors to meld.
- 4Pour in the anchovy broth (or water). Bring the stew to a boil, then reduce the heat to medium-low, cover, and let it simmer for 15-20 minutes to allow the flavors to deepen. This simmering creates a rich, comforting stew.
- 5Carefully add the tofu squares to the stew. Gently simmer for another 5 minutes, allowing the tofu to heat through and absorb the stew’s flavors.
- 6Taste and adjust seasoning if necessary. Garnish with chopped scallions just before serving.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 25 g
- Fat
- 28 g
- Carbs
- 19 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 25 g |
| Fat | 28 g |
| Carbs | 19 g |
Tips
- For the best flavor, use well-fermented, aged kimchi. This provides a deeper, more complex tang to the stew.
- Adjust the amount of gochugaru to control the spice level. For a milder stew, reduce; for more heat, add extra.
- Serve the hot kimchi jjigae directly from the pot with a side of freshly steamed white rice and other banchan (side dishes).