About this recipe

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Recipe highlight

Why you’ll love it

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. 🔥

Ingredients

• Stew base
• 🥬 300 g well fermented kimchi, chopped (2 cups / 10.6 oz)
• 🥣 60 ml kimchi juice (¼ cup / 2 fl oz)
• 🐖 200 g pork belly or pork shoulder, thin slices (7 oz)
• 🧅 120 g onion, sliced (1 cup / 4.2 oz)
• 🧄 12 g garlic, minced (4 cloves / 0.4 oz)
• 🫚 6 g ginger, minced, optional (2 tsp / 0.2 oz)
• 🌶️ 8 g gochugaru (1 tbsp / 0.28 oz)
• 🥣 15 ml soy sauce (1 tbsp / 0.5 fl oz) glutensoy
• 🍚 10 ml mirin or rice wine, optional (2 tsp / 0.34 fl oz)
• 💧 900 ml water or light stock (3¾ cups / 30 fl oz)
• Tofu and finish
• 🧊 350 g firm tofu, thick slices (12 oz) soy
• 🧅 60 g scallions, sliced (1 cup / 2.1 oz)
• 🟤 10 ml toasted sesame oil, optional (2 tsp / 0.34 fl oz) sesame

Preparation

• 1 Sear the pork Heat a pot over medium high, add pork and cook 3 min until lightly browned and the fat renders. 🐖
• 2 Add onion and garlic Add onion and cook 2 min, then add garlic and optional ginger, stir 30 sec until fragrant. 🧄
• 3 Wake up the kimchi Add kimchi and cook 4 min, stirring, until it turns glossy and smells deeper, not raw. 🥬
• 4 Season the base Stir in gochugaru, soy sauce, and optional mirin, cook 30 sec to bloom the spice. 🌶️
• 5 Pour the broth Add water or stock and kimchi juice, bring to a gentle simmer on medium heat. 💧
• 6 Simmer for depth Simmer 15 min with a calm bubble so the broth turns rich and balanced. ⏳
• 7 Add tofu Slide in tofu slices and simmer 4 min so it warms through without breaking. 🧊
• 8 Finish clean Turn off heat, add scallions, and drizzle sesame oil if using, then rest 2 min before serving. 🧅

Timing details

Nutrition

Estimated values per serving.

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