Kimchi Jjigae

Kimchi Jjigae (Kimchi Stew with Pork and Tofu)

A classic Korean comfort stew made with well-fermented kimchi and pork belly, simmered until bubbling and topped with tofu and scallion. It is the everyday one-pot dish Koreans make to use up ripe, sour kimchi.

Prep

10 min

Cook

25 min

Total

35 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •450 g (1 lb) napa cabbage kimchi, well fermented, at least 2–3 weeks old, sour and soft; the older the better
• •240 ml (1 cup) kimchi brine, from the kimchi jar
• •300 g (10½ oz) pork belly (or pork shoulder), sliced into bite-sized pieces, about 5 mm thick
• •1 tbsp gochugaru (Korean chili flakes), adjust to taste
• •1 tbsp gochujang (Korean chili paste), or null
• •1 tbsp soy sauce, Korean guk-ganjang if available
• •1 tsp sugar, or null
• •300 g (10½ oz) soft tofu (silken or firm), cut into 2 cm / ¾-inch slabs; silken gives the classic soft texture
• •2 stalks scallion, cut into 5 cm / 2-inch pieces, white and green parts separated
• •4 cloves garlic, minced
• •10 g (½ oz) fresh ginger, thinly sliced, or null
• •15 ml (1 tbsp) sesame oil, or null
• •600 ml (2½ cups) water or anchovy stock, anchovy stock is more traditional; use water for a simpler version
• •2 servings cooked short-grain rice, to serve

Steps

1. 1 Cut the kimchi into bite-sized pieces, about 4–5 cm (1½–2 inches), keeping the brine from the jar.
2. 2 Place a heavy pot or shallow clay pot (ttukbaegi) over medium heat and add the pork belly. Dry-fry for 3–4 minutes, stirring occasionally, until the pork has rendered some fat and the edges are lightly browned. Drain off all but about 1 tablespoon of fat.
3. 3 Add the minced garlic, sliced ginger and the white parts of the scallion. Stir-fry for 30 seconds until fragrant.
4. 4 Add the chopped kimchi (not the brine yet), gochugaru, gochujang if using, soy sauce and sugar. Stir well and cook for 2–3 minutes so the kimchi softens and coats the pork.
5. 5 Pour in the water or anchovy stock and the 240 ml (1 cup) of kimchi brine. Stir, bring to a boil, then reduce the heat to a steady simmer. Cook uncovered for 12–15 minutes, until the kimchi is very tender and the broth is a deep reddish-orange.
6. 6 Taste the broth: it should be distinctly sour, salty and spicy. If it needs more punch, add another splash of kimchi brine; if too sour, a small pinch of sugar balances it.
7. 7 Gently slide the tofu slabs into the pot so they do not break apart. Simmer for 3–4 minutes to heat the tofu through. Internal temperature of the pork should reach 71°C / 160°F; insert a thermometer into a thick piece to confirm it is fully cooked and no longer pink.
8. 8 Stir in the green parts of the scallion and drizzle with the sesame oil. Bring back to a brief boil and serve immediately, in the bubbling-hot pot or ladled into bowls, with steamed rice.
9. 9 Note on food safety: kimchi jjigae is fully cooked, so there is no raw-meat or raw-fish risk. The pork must reach 71°C / 160°F internally before serving. If you choose to top the stew with a raw egg yolk as some Koreans do, use a pasteurised egg and stir it through hot broth until it cooks, or skip it for young children, pregnant people or anyone with reduced immunity.