Description
Spicy, savory, and comforting, Kimchi Jjigae (Kimchi Stew) is a beloved Korean dish that brings together the bold flavors of aged kimchi, pork, tofu, and aromatics in a deeply satisfying broth. This quick and easy recipe is perfect for chilly nights or whenever you crave something hearty and flavorful.
Ingredients
Units
Scale
- 2 cups well-fermented kimchi, chopped
- 1/2 pound pork belly or shoulder, sliced thin
- 1/2 onion, sliced
- 2 green onions, chopped
- 1 block (14 oz) tofu, cut into cubes
- 2 cups anchovy or beef broth
- 1 tablespoon gochugaru (Korean red chili flakes)
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- Optional: mushrooms, zucchini, or enoki mushrooms for variation
Instructions
- In a medium pot over medium heat, sauté pork slices until lightly browned.
- Add chopped kimchi and onion. Stir-fry for 2–3 minutes until fragrant.
- Pour in the broth and bring to a boil. Reduce heat and simmer for 15 minutes.
- Add gochugaru, gochujang, soy sauce, sesame oil, and garlic. Stir to combine.
- Gently add tofu cubes and let simmer for another 5 minutes.
- Top with chopped green onions just before serving. Serve hot with steamed rice.
Notes
- Use well-fermented kimchi for the most robust flavor.
- Pork can be replaced with tuna or mushrooms for a vegetarian twist.
- Adjust spice level by modifying the gochugaru and gochujang amounts.
Nutrition
- Calories: 290
- Sugar: 3g
- Sodium: 970mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 45mg
