Spicy Korean Pork and Kimchi Jjigae
Spicy Korean Pork and Kimchi Jjigae
This hearty Korean stew, Kimchi Jjigae, is a comforting and flavorful dish featuring tender pork belly simmered in a rich, spicy broth. It's built upon the nuanced flavors of fermented kimchi and sharpened with gochugaru (Korean chili flakes), creating a deeply satisfying umami base that is both tangy and spicy. A true Asian stew, it's designed to warm you from the inside out. The addition of aromatic garlic and ginger, along with optional cubes of silken tofu, provides texture and depth. Garnished with fresh scallions, this stew is a vibrant and complete meal, perfect for a cozy weeknight dinner and a prime example of a robust stew within Korean cuisine.
- Preparation time
- 20 min
- Cooking time
- 40 min
- Total time
- 1 hr
- Servings
- 4
Instructions
Preparation
- 1Heat sesame oil in a large pot or Dutch oven over medium-high heat. Add pork belly and cook until browned and rendered, about 5-7 minutes. Drain excess fat, leaving about 1 tablespoon in the pot.
- 2Add minced garlic and grated ginger to the pot and sauté for 1 minute until fragrant. Stir in the chopped kimchi and cook for another 5 minutes, allowing it to soften and release its flavors.
- 3Add gochugaru, gochujang, soy sauce, sugar, and kimchi juice to the pot. Stir well to combine all ingredients.
Cooking the Stew
- 1Pour in the anchovy broth (or vegetable broth). Bring the stew to a boil, then reduce heat to low, cover, and simmer for at least 20 minutes to allow the flavors to meld. The longer it simmers, the richer the taste.
- 2If using, gently add the cubed tofu to the stew and simmer for an additional 10 minutes, or until the tofu is heated through.
Serving
- 1Ladle the hot Kimchi Jjigae into bowls. Garnish generously with fresh chopped scallions. For an extra hearty meal, top each serving with a soft-boiled egg.
- 2Serve immediately with a bowl of steamed rice and other Korean side dishes.
Nutrition Information
- Calories
- 551 kcal
- Protein
- 25 g
- Fat
- 36 g
- Carbs
- 30 g
| Nutrient | Per serving |
|---|---|
| Calories | 551 kcal |
| Protein | 25 g |
| Fat | 36 g |
| Carbs | 30 g |
Tips
- For a deeper umami flavor, ferment your kimchi longer or use older, sourer kimchi which breaks down wonderfully in stews.
- Adjust the amount of gochugaru to control the spiciness; significantly reduce or omit for a milder stew.
- Pair this hearty Korean stew with various banchan (side dishes) like pickled radishes or stir-fried greens for a complete meal.