Kimchi Jjigae (Authentic Korean Kimchi Stew)

Ingredients

• 180 g skinless pork belly (cut into bite size pieces)
• 1 tbsp rice wine (sweet (mirin))
• ground black pepper (3 sprinkles)
• 0.75 cup aged Kimchi (at least 2 to 3 weeks old, cut into bite size pieces)
• 0.25 brown onion (thinly sliced)
• 0.5 stalk green onion (thinly sliced)
• 2 shiitake mushrooms (stems removed, thinly sliced)
• 150 g firm tofu (sliced into 1cm thickness rectangles)
• 1 cup water
• 1 tbsp Korean chili flakes (gochugaru)
• 1 tbsp soy sauce
• 1 tsp Korean chili paste (gochujang)
• 0.25 tsp minced garlic
• ground black pepper (3 sprinkles (for sauce))

Steps

1. 1

   Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins.

2. 2

   Cook the kimchi in a skillet until soft. (Alternatively, you can do this directly in the pot where you’ll make the jjigae, but only if the pot is large enough to maneuver easily.)

3. 3

   Place the marinated meat at the bottom of the pot.

4. 4

   Add all the other ingredients—kimchi, onion, mushrooms, tofu, water, and the base sauce (chili flakes, soy sauce, chili paste, garlic, and pepper)—into the pot, except for the green onion.

5. 5

   Bring the pot to a boil over medium-high heat.

6. 6

   Once boiling, lower the heat to medium and continue cooking until the meat is completely cooked through, which should take about 10 to 15 minutes from the start of this step.

7. 7

   To ensure the sauce is evenly incorporated, gently stir it into the soup using a spoon. Occasionally, spoon some of the broth over the other ingredients to help distribute the flavors.

8. 8

   When the meat is done, add the green onion, give it a final gentle mix, and turn off the heat.

9. 9

   Serve with a bowl of rice and other Korean side dishes.

Notes

You can substitute pork belly with beef or canned tuna for a different flavor profile. For the best results, use aged kimchi (at least 2-3 weeks old) as it provides the necessary acidity and depth. A clay pot (ttukbaegi) or a small Dutch oven like a Staub Cocotte works best for heat retention.

Nutrition per serving

• main
• stew
• soup
• Korean
• comfort food
• spicy
• pork belly
• kimchi