Serves 4
232 min
Kimchi Jigae (Kimchi Stew)
Recipe GLPReaa4aea89120a5
A warming Korean kimchi stew loaded with tender pork belly, tofu, and vibrant fermented kimchi. The rich broth is seasoned with gochujang, doenjang, and aromatic garlic, creating a deeply savory and slightly spicy dish perfect for a comforting meal. Serves 4 in about 4 hours.
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Ingredients
1/3 pound pork belly, sliced thinly
1/2 small onion, sliced
1 1/2 cups kimchi, chopped
4 garlic cloves, minced
1/2 cup kimchi liquid
2 cups water
1/2 teaspoon dried ginger
1 tablespoon Shaoxing wine or mirin
2 tablespoons gochujang (Korean chili paste)
2 teaspoons doenjang (Korean soybean paste) or white miso
2 teaspoons soy sauce
1 tablespoon gochugaru (Korean dried chili flakes), optional
8 ounces silken tofu, sliced into cubes
2 scallions, thinly sliced
1 tablespoon butter
Directions
Melt the butter in a large pot over medium-high heat. Add the sliced pork belly and cook, stirring occasionally, until browned on the edges and cooked through (reaching an internal temperature of 145F), about 5-7 minutes. Remove and set aside.
In the same pot, add the sliced onion and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
Stir in the gochujang and doenjang, coating the vegetables well. Cook for 1-2 minutes to bloom the pastes and release their flavors.
Add the chopped kimchi to the pot and stir to combine with the paste mixture. Cook for 2-3 minutes.
Pour in the water and kimchi liquid, then add the Shaoxing wine, dried ginger, soy sauce, and optional gochugaru if using. Stir well to combine.
Return the cooked pork belly to the pot. Bring the stew to a boil, then reduce the heat to low and simmer, partially covered, for about 2-3 hours to develop deep flavors.
Gently add the cubed tofu to the stew, being careful not to break the pieces. Simmer for an additional 10-15 minutes until the tofu is heated through.
Taste and adjust seasonings as needed. Garnish with sliced scallions just before serving.
