Kimchi Jjigae
This dish is definitely one for beginners - it's very easy, straight-forward, and great if you have some kimchi you need to get rid of. Kimchi jjigae is also a great dish for people who aren't very familiar with kimchi yet, but curious. This recipe can easily be made vegetarian by leaving the pork out.
Course: Main Course, Soup, Stew
Cuisine: Asian, Korean
Keyword: jjigae, kimchi, kimchi jjigae, kimchi stew, korean soups and stews, pork belly, soup, stew
Servings: 2
- 4 oz. Pork Belly 1/2 in. diced
- 1/2 White or Yellow Onion thinly sliced
- 1 cup Kimchi chopped
- 2 tbsp. Kimchi Juice
- 4 cups Water or Anchovy Stock
- 1/2 block Firm Tofu 1/2 in. sliced
- 1 tsp. Sesame Oil
- 2-3 Scallions greens only chopped, for garnish
- Toasted Sesame Seeds for garnish
Soup Base
- 1 Garlic Clove minced
- 2 tsp. Gochugaru Korean coarse chili flakes
- 1/2 tbsp. Gochujang Korean chili paste
- 1 tbsp. Soy Sauce
- 2 tsp. Mirin Rice Wine
Combine all soup base ingredients in a bowl and mix until well combined. Set aside.
To an pot (earthenware pot optional but highly recommended) on medium heat, add in diced pork belly and cook for 2-3 minutes.
Add in sliced onions, chopped kimchi, and sweat until fragrant, around 5 minutes.
Pour in kimchi juice and water (or anchovy broth), bring it up to a boil and simmer for 10 minutes.
Add in tofu slices and continue cooking for 5 minutes.
Drizzle sesame oil and garnish with scallion tops and sesame seeds.
Serve table-side with a bowl of white rice and any other side dishes.