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Kimchi Jjigae

Tangy fermented kimchi stew with pork belly, tofu, and scallion in a deep red broth.

Ingredients

  • 400 g aged kimchi
  • 300 g pork belly
  • 300 g tofu
  • 1 onion
  • 3 cloves garlic
  • 1 tbsp gochujang
  • 1 tbsp gochugaru
  • 120 ml kimchi brine
  • 600 ml anchovy stock
  • 1 tbsp sesame oil
  • 3 spring onion
  • 1 tsp sugar

Steps

  1. Sear sliced pork belly in sesame oil until edges crisp.
  2. Add chopped kimchi and onion, stir-fry 5 minutes.
  3. Add gochujang, gochugaru, sugar, kimchi brine, and stock.
  4. Simmer 15 minutes, add cubed tofu, simmer 5 more minutes.
  5. Finish with scallions.
  6. Serve bubbling hot with rice.

≈ 460 kcal · 22 g protein · 16 g carbs · 32 g fat — per serving, estimate

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