Kimchi Jjigae
Bubbling, tangy kimchi stew with pork belly and tofu.
Meat
⚠ Contains: Gluten, Soy, Shellfish, Fish, Sesame. Always check your own ingredients — this isn't a guarantee for severe allergies.
How this varies: Some cooks (including Maangchi herself) stir in a small spoonful of doenjang (fermented soybean paste) alongside the gochugaru and gochujang -- it mellows the kimchi's sourness and deepens the savory flavor. It's a legitimate household variation, not a universal step, so it's optional here too.
Ingredients
- 2 cups well-fermented kimchi, chopped, with juice
- 200g pork belly, sliced
- 1 block soft tofu, cubed
- 1/2 onion, sliced
- 2 scallions, chopped
- 1 tbsp gochugaru (Korean chili flakes)
- 1 tsp gochujang
- 2 cups water or stock
- 1 tsp sesame oil
- 1 clove garlic, minced
Steps
- In a pot, render pork belly over medium heat until lightly browned.
- Add onion and kimchi, stir-fry 3-4 minutes until fragrant.
- Stir in gochugaru, gochujang, and garlic.
- Pour in water, bring to a boil, then simmer 15 minutes.
- Add tofu, simmer 5 more minutes. Finish with sesame oil and scallions.