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Kimchi Jjigae (김치찌개)

Print Recipe
Servings 2 servings

Ingredients
  

  • 2 cups fully fermented kimchi cut into bite-sized pieces
  • 0.5 lb pork belly sliced in to bite sized pieces
  • ¼ cup kimchi “juice” if there’s enough in the jar to spare
  • ½ white onion chopped
  • ½ block tofu cubed (medium or soft depending on your preference)
  • 2 cloves garlic minced
  • ½ tsp fresh ginger minced
  • 1 Tbsp gochujang Korean hot pepper paste***
  • 1 Tbsp gochugaru Korean chili flakes***
  • 1 Tbsp soy sauce
  • 2 green onions sliced
  • 1 Tbsp sesame oil
  • 3 cups beef chicken, or vegetable broth

Instructions
 

  • In a cast iron pot (or large soup pot) on medium heat, sauté pork belly in ½ Tbsp sesame oil for a few minutes.
  • Add kimchi to pot, stir fry for 5 minutes
  • Add remaining oil (1/2 Tbsp), onion, garlic, gochujang, gochugaru, and soy sauce. Mix to combine.
  • Pour broth in to pot, turn heat to medium high to bring to a boil. Reduce heat to simmer.
  • Simmer for 10 minutes, add tofu, simmer for an additional 10-20 minutes.
  • After cooking, add scallions as a garnish.
  • Serve with steamed rice.

Notes

For vegetarian/vegan kimchi jjigae: Replace pork belly with shiitake mushrooms Substitute vegetable broth for chicken or beef broth ***If you do not like spicy food, cut down the gochujang and gochugaru to your taste. Start with 1 tsp of each and add more until you read desired spiciness***