Kimchi Jjigae Recipe (Korean Kimchi Stew)
Kimchi jjigae is a classic Korean stew made with kimchi, pork, and tofu in a hearty, savory broth, so loaded with flavor, perfect for spicy food lovers. It's easy to customize!
Servings: 8
Calories: 223kcal
Ingredients
- 1 tablespoon vegetable oil use sesame oil or a neutral oil
- 1/2 pound skinless pork belly cut into bite-sized pieces
- 2 cups Kimchi I’m using Napa Cabbage Kimchi, roughly chopped
- 1 small onion chopped
- 6 cloves garlic finely chopped
- 1 tablespoon gochujang
- 1 tablespoon gochugaru
- 4 cups dashi or use water or vegetable stock
- 1 tablespoon soy sauce
- 7-8 ounces firm tofu cubed
- 3-4 scallions chopped
- Fish sauce to taste (1-2 teaspoons) - optional
- Salt to taste
Instructions
- Heat the oil in a large pot over medium-high heat. Add pork belly with a pinch or 2 of salt. Cook, stirring, for 4-5 minutes, to render out some of the fat.
- Add 1.5 cups kimchi and onion, Cook, stirring, for 5 minutes, until lightly caramelized.
- Stir in garlic, gochujang, and gochugaru. Stir fry for 1 minute to bloom the garlic and spices.
- Add dashi (or stock or water) and soy sauce. Reduce heat and simmer 20-30 minutes.
- Add tofu, half of the scallions, and the remaining kimchi. Simmer 5 minutes. Taste and adjust for salt and fish sauce (if desired).
- Serve with steamed white rice and sprinkle with green onion.
Notes
For a vegetarian version, skip the pork belly and use vegetable stock.
Nutrition
Calories: 223kcal | Carbohydrates: 5g | Protein: 8g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 20mg | Sodium: 632mg | Potassium: 276mg | Fiber: 1g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 2mg