World Flavors Cookbook

Kimchi Jjigae (Kimchi Stew)

A fiery, tangy stew made with aged kimchi, pork belly, and tofu. One of the most beloved stews in Korea, especially on a cold day.

Cuisine: South Korea

Ingredients

• 2 cups aged Kimchi, bite-sized pieces
• 200g pork belly, sliced into small pieces
• 1 block firm tofu, cubed
• 1/2 onion, sliced
• 2 green onions, chopped
• 1 tbsp Gochugaru (Korean chili flakes)
• 1 tbsp Soy sauce
• 1 tsp Sugar
• 1 tsp Sesame oil
• 2 cups water or anchovy stock

Instructions

1. In a pot, sauté the pork belly with sesame oil until partially cooked.
2. Add the kimchi and onion. Stir-fry for 3-5 minutes until the kimchi softens.
3. Pour in the water or stock. Add gochugaru, soy sauce, and sugar.
4. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Add the tofu and green onions. Simmer for another 5 minutes.
6. Serve hot with steamed white rice.