Serves 6
45 min
Kimchi Jigae
Recipe GLPRcdecae7af73183
A warming Korean stew featuring tender pork belly, savory kimchi, and silken tofu in a rich, spiced broth. This traditional dish balances heat from gochugaru and gochujang with umami-deep miso and soy, creating a complex and satisfying one-pot meal. Served bubbling hot straight from the pot and enjoyed with steamed rice.
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Ingredients
1/3 lbs pork belly, sliced very thin
1/2 small onion, sliced
1 1/2 cups loosely packed kimchi
4 cloves garlic, minced
1/2 cup kimchi juice
2 cups water
1/2 tsp dried ginger
1 Tbs cooking wine (mirin or Shaoxing)
2 tsp gochujang (Korean chili paste)
2 tsp miso or doenjang
2 tsp Korean soup soy sauce (or light soy sauce)
2 Tbs gochugaru (Korean dried chili flakes), optional
8 oz silken tofu, sliced into cubes
2 green onions, thinly sliced
1 Tbs butter
Directions
In a small bowl, combine the minced garlic, dried ginger, cooking wine, and 2 teaspoons of the soy sauce. Add the sliced pork belly and toss to coat evenly. Let the pork marinate while you prep the remaining ingredients.
Place a heavy-bottomed pot or Dutch oven over medium-high heat until it is hot. Add the marinated pork belly and its liquid, stirring occasionally until some fat renders out and the pork begins to brown, about 3-4 minutes.
Add the sliced onion and the kimchi to the pot with the pork. Sauté the mixture, stirring frequently, until very fragrant and the vegetables soften, about 4-5 minutes.
Pour in the kimchi juice, water, gochujang, and miso or doenjang. Stir thoroughly to dissolve the pastes and combine all ingredients well.
Bring the mixture to a rolling boil. Taste the broth and adjust the spiciness by stirring in the optional gochugaru, 1 tablespoon at a time, until you reach your desired heat level.
Add the cubed silken tofu to the pot. Reduce the heat to a gentle simmer and allow the stew to cook uncovered for 15-20 minutes, until the pork is tender and the flavors have melded together.
Just before serving, stir in the sliced green onions and butter, mixing gently to incorporate them throughout the stew. Carefully transfer the pot to a trivet at the table and serve directly from the pot, accompanied by steamed rice.
