Kimchi jjigae
Kimchi stew
김치찌개: sour aged kimchi, pork belly and soft tofu bubbling in one pot
Every Korean home has a version of kimchi jjigae, and it turns up on the table from Seoul to Busan at breakfast, lunch and late at night. It is the classic way to use up kimchi that has fermented for weeks and turned properly sour. Pork belly gives the broth richness, tofu soaks up the heat, and the pot comes to the table still boiling, next to a bowl of plain rice. Chef's tip: fry the kimchi in the pork fat for a full 5 minutes before any water goes in; that is where the deep, savoury flavour comes from.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 3
Ingredients
For the stew
- 7 oz pork bellyskin removed, cut into 5 mm slices
- 10 ½ oz aged (sour) napa cabbage kimchicut into bite-size pieces
- 4 tbsp kimchi juice from the jar
- 1 onionsliced
- 2 cloves garliccrushed
- ½ tsp sugar
- 1 tsp soy sauce
- 2 ½ cups water or anchovy stock
- 10 ½ oz medium-firm tofucut into 1.5 cm slices
To finish
- 2 spring onionscut into 3 cm lengths
- 1 tsp toasted sesame oil
- 3 bowls cooked short-grain riceto serve
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Method
0/7 doneStep 1: Put a wide, shallow pot over a medium heat and add 7 oz pork belly. Fry, stirring now and then, until the fat runs and the edges turn golden.
4 minStep 2: Add 10 ½ oz aged (sour) napa cabbage kimchi and ½ tsp sugar and fry with the pork for 5 minutes, until the kimchi softens and looks glossy. Common mistake: using fresh, crisp kimchi. It makes a flat, harsh stew; the kimchi should smell clearly sour and be at least 3 to 4 weeks old.
5 minStep 3: Stir in 2 cloves garlic, 1 onion, 1 tbsp Korean chilli flakes (gochugaru) and 1 tbsp gochujang (Korean chilli paste) and cook for 1 minute, until the paste coats everything.
1 minStep 4: Pour in 2 ½ cups water or anchovy stock, 4 tbsp kimchi juice from the jar and 1 tsp soy sauce. Bring to the boil over a high heat, then turn down to a lively simmer.
3 minStep 5: Simmer for 8 minutes, until the pork is cooked through and tender and the broth has turned a deep red. Taste and add a little more kimchi juice if it needs more tang.
8 minStep 6: Lay 10 ½ oz medium-firm tofu on top and spoon some broth over it. Simmer for 3 minutes more, until the tofu is hot right through.
3 minStep 7: Scatter over 2 spring onions, drizzle with 1 tsp toasted sesame oil and take the pot straight to the table. Serve with 3 bowls cooked short-grain rice.
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 22 g
- Carbs
- 14 g
- Fat
- 27 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kimchi jjigae take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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