Kimchi Jjigae (Stew with Pork Belly)

A spicy, tangy Korean stew made with aged kimchi, pork belly, tofu, and gochugaru. Perfect for cold weather!

(3 ratings)

Chef:

Total cooking time:

30 mins (cooking) + 15 mins(preparation)

45 mins

Servings:

2

Kimchi Jjigae (Stew with Pork Belly)

Ingredients

1 cup aged kimchi, chopped

150g pork belly, sliced

1 tbsp sesame oil

2 cups chicken or vegetable broth

1 tbsp gochugaru (korean chilli flakes)

1 tbsp gochujang (korean chilli paste)

200g tofu, cubed

1 green onion, sliced for garnish

Method

1Heat sesame oil in a pot over medium heat. Add pork belly and cook until browned.

2Add kimchi, gochugaru, and gochujang, stirring for a few minutes until the spices are well distributed.

3Pour in broth and bring to a simmer. Add tofu cubes and cook for another 15 minutes.

4Serve hot, garnished with green onions.

Notes

Aged kimchi works best for this recipe as it adds more depth and tang to the stew.

Serve with rice and additional kimchi on the side for a full Korean meal.

Tags

korean

soup

extra hot

savoury

pork

dairy free

winter

Reviews (3)

Tried it out?

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Notes from others

4 months ago

yummy

not usually a fan of stews but i think i've been missing out after having this one!

4 months ago

nice and tangy

thanks for this! fills me up and tastes delicious.

@virat rated