Kimchi Jjigae

Kimchi Jjigae

Experience the depth of Korean cuisine with this Kimchi Jjigae recipe - a heartwarming stew that combines the tangy, spicy, and umami flavors of fermented kimchi with the rich and succulent notes of pork belly. Tofu adds a gentle soft texture that complements the savory broth. With each spoonful, you'll be transported to the bustling food streets of Seoul. A dish steeped in centuries of Korean tradition, Kimchi Jjigae is a testament to Korea's love for fermented foods and bold flavors.

Servings: 4

Ingredients

  • Cooked rice (2 cups)
  • Salt (to taste)
  • Water (4 cups)
  • Green onions (2, chopped)
  • Sesame oil (1 tablespoon)
  • Soy sauce (2 tablespoons)
  • Gochujang (Korean red pepper paste) (1 tablespoon)
  • Garlic (3 cloves, minced)
  • Onion (1 medium, chopped)
  • Tofu (1 cup, cubed)
  • Pork belly (200 grams, sliced)
  • Kimchi (2 cups, chopped)

Instructions

  1. Heat the sesame oil in a large pot over medium heat.
  2. Add the pork belly slices and cook until they are well browned.
  3. Add the minced garlic, chopped onion, and kimchi to the pot. Stir-fry these ingredients for about 5 minutes until the onions become translucent.
  4. Stir in the gochujang and soy sauce, ensure that they are well combined with the other ingredients in the pot.
  5. Pour in the water, increase the heat and bring the stew to a boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes.
  6. Add the cubed tofu to the pot and let it simmer for another 5 minutes. This allows the tofu to absorb the flavors of the stew.
  7. Season the stew with salt according to your preference.
  8. Garnish the stew with the chopped green onions just before serving.
  9. Serve the Kimchi Jjigae hot, accompanied by the cooked rice. Enjoy this comforting meal!

Dietary Information

Servings: 4 • Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 30 minutes • Calories: 600 • Fat: 35g • Carbs: 40g • Protein: 25g • Sodium: 2000mg • Sugar: 5g