Kimchi Jjigae Recipe (Korean Kimchi Stew)

🧂 Ingredients

• 1 tablespoon vegetable oil

  use sesame oil or a neutral oil
• 1/2 pound skinless pork belly

  cut into bite-sized pieces
• 2 cups Kimchi

  I’m using Napa Cabbage Kimchi, roughly chopped
• 1 small onion

  chopped
• 6 cloves garlic

  finely chopped
• 1 tablespoon gochujang
• 1 tablespoon gochugaru
• 4 cups dashi

  or use water or vegetable stock
• 1 tablespoon soy sauce
• 7-8 ounces firm tofu

  cubed
• 3-4 scallions

  chopped
• Fish sauce

  to taste (1-2 teaspoons) - optional
• Salt to taste

Instructions

• 1 Heat the oil in a large pot over medium-high heat. Add pork belly with a pinch
  or 2 of salt. Cook, stirring, for 4-5 minutes, to render out some of the fat.
• 2 Add 1.5 cups kimchi and onion, Cook, stirring, for 5 minutes, until lightly
  caramelized.
• 3 Stir in garlic, gochujang, and gochugaru. Stir fry for 1 minute to bloom the
  garlic and spices.
• 4 Add dashi (or stock or water) and soy sauce. Reduce heat and simmer 20-30
  minutes.
• 5 Add tofu, half of the scallions, and the remaining kimchi. Simmer 5 minutes.
  Taste and adjust for salt and fish sauce (if desired).
• 6 Serve with steamed white rice and sprinkle with green onion.

Nutrition Info