Classic Korean kimchi jjigae with pork, tofu, and a clean gochugaru kick in a deep, tangy broth, rich, bold, and instantly comforting like a proper Seoul stew house. π₯¬
Hook β¨
If you want the most searched Korean stew that tastes powerful with simple technique, kimchi jjigae is pure fermented comfort, fast, vivid, and restaurant worthy. π₯
Ingredients
Servings: 4
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Stew base
π₯¬ 300 g well fermented kimchi, chopped (2 cups / 10.6 oz)
π₯£ 60 ml kimchi juice (ΒΌ cup / 2 fl oz)
π 200 g pork belly or pork shoulder, thin slices (7 oz)
β±οΈ Prep: 15 min
π₯ Cook/Bake: 25 min
ποΈ Rest: 2 min
β° Total: 42 min
Nutritional Value
π₯ Calories: ~420 kcal
πͺ Protein: ~26 g
πΎ Carbohydrates: ~14 g
π§ Fat: ~28 g
π₯ Fiber: ~4 g
π₯ 420 kcalπͺ 26 g proteinπ 14 g carbsπ§ 28 g fatπΎ 4 g fiber
Macro Split (kcal)
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Macro grams
Advice
Use well fermented kimchi and cook it in the pot before adding liquid, that step is what makes the broth taste deep, not sharp. π₯¬
Why it works π‘
Cooking kimchi with pork fat builds a rich base, then a gentle simmer extracts fermented tang and umami into the broth without turning it harsh. π‘
Twist πΆοΈ
Add 120 g mushrooms (2 cups / 4.2 oz) for extra umami, or swap pork for 250 g canned tuna, drained (9 oz) for the classic tuna kimchi jjigae version. πΆοΈ
Status
Bold Korean kimchi jjigae with tofu and pork, tangy, rich, and deeply comforting in every spoonful π²π₯ #grannyzen #soups_and_stews #kimchi_jjigae #korean_cuisine
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