KIMCHI JJIGAE

Introduction

Kimchi jjigae is one of the most common dishes found on the Korean dining table, an essential comfort food that Koreans can’t imagine a meal without. Made with well-fermented kimchi, pork, tofu, onion, and other ingredients simmered together, it’s a classic stew that delivers bold, rich flavors.

This dish is especially loved during the colder months, as the longer it simmers, the deeper and more flavorful it becomes. But it’s also simple enough to prepare at home, making it a go to everyday meal that’s both hearty and satisfying.

Ingredients

• 200g well-fermented kimchi – The star of the dish. Strong, sour kimchi adds depth and richness.

• 150g pork belly or pork shoulder – Adds savory flavor and richness.

• 100g tofu – Softens the texture and balances the bold broth.

• ½ onion – Adds sweetness and helps mellow the kimchi’s tang.

• 1 green onion – Enhances flavor and aroma.

• 1 tbsp minced garlic – Deepens the stew’s flavor.

• 1 tbsp gochugaru (Korean chili flakes) – Adds heat and color.

• 1 tbsp gochujang (Korean chili paste) – Enhances spiciness and thickness.

• 1 tbsp doenjang (soybean paste) – Boosts umami and adds earthy depth.

• 2 cups water – The base for the broth.

• 1 tbsp sesame oil – Adds nutty fragrance.

• Salt & pepper – To taste.

Instructions

1. Prepare the pork:
   Slice the pork into bite sized pieces and season lightly with salt and pepper. This helps bring out its savory flavor.

2. Prepare the vegetables:
   Slice the onion and chop the green onion. Set aside. Cut tofu into bite-sized cubes.

3. Sauté the pork and kimchi:
   Heat sesame oil in a pot, add the pork, and stir fry until half cooked. Add the kimchi and continue stir-frying. This step deepens the overall flavor of the stew.

4. Add broth and seasonings:
   Pour in 2 cups of water, then add gochugaru, gochujang, and doenjang. Stir well and bring to a boil. Simmer until the broth becomes rich and flavorful.

5. Add tofu and vegetables:
   Add the tofu and onion, simmering for about 10 more minutes. Be careful not to overcook the tofu so it stays soft.

6. Finish:
   Add chopped green onion and minced garlic just before turning off the heat. Adjust seasoning with salt and pepper to taste. Serve hot for the best flavor.

✨ Tip: Kimchi jjigae tastes even better when made with aged kimchi. Pair it with a bowl of steamed rice for a hearty, satisfying meal.