Korean Kimchi Jjigae
A spicy, tangy Korean kimchi stew with pork, tofu, mushrooms, and scallions.
Equipment
- Dutch oven or stone pot
- Chef's knife
- Wooden spoon
- Ladle
Ingredients
Stew
- 2 cups aged napa kimchi roughly chopped
- 1/2 lb pork belly or pork shoulder thinly sliced
- 1 tbsp sesame oil
- 1 tbsp gochugaru Korean chili flakes
- 1 tbsp gochujang
- 4 cups anchovy or vegetable stock
- 1 tbsp soy sauce
- 4 cloves garlic minced
- 8 oz firm tofu cut into thick cubes
- 1 cup shiitake mushrooms sliced
Garnish
- 2 scallions scallions sliced
- 1 tsp toasted sesame seeds
Instructions
Build the Base:
- Heat the sesame oil in a pot over medium heat. Add the pork and cook for 3 to 4 minutes until lightly browned.
- Add the kimchi, gochugaru, gochujang, and garlic. Stir-fry for 3 minutes until fragrant.
Simmer:
- Add the stock, soy sauce, and mushrooms. Bring to a boil, then reduce the heat and simmer for 25 minutes.
- Taste and adjust with a little kimchi brine, soy sauce, or water as needed.
Finish:
- Nestle the tofu into the stew and simmer for 5 minutes, spooning broth over the top.
- Garnish with scallions and sesame seeds. Serve immediately with steamed rice.
Notes
- Use vegan kimchi and vegetable stock for a plant-based version, replacing pork with extra mushrooms or tofu.
- A stone pot keeps the stew hot at the table but a Dutch oven works perfectly.
Nutrition
Calories: 320kcalCarbohydrates: 15gProtein: 21gFat: 21gSaturated Fat: 6gCholesterol: 35mgSodium: 1180mgFiber: 4gSugar: 5g