Serves 6
55 min
Kimchi Jjigae
Recipe GLPR582b7e1b378816
A warming Korean stew featuring tender pork belly simmered with tangy fermented kimchi, creating a deeply flavorful, slightly spicy broth. The pork releases rich collagen as it cooks, thickening the soup naturally, while the kimchi fermentation adds complex umami depth. This comforting dish is traditionally served over steamed white rice.
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Ingredients
3 cups sour kimchi, chopped into 1-inch pieces
1.5 liters water
½ onion, sliced
⅓ cup kimchi juice (drained from kimchi jar)
½ pound pork belly, chopped into 1-inch cubes
2 cloves garlic, minced
1 teaspoon sesame oil
Directions
Pour the water into a large pot and bring to a rolling boil over high heat.
Add the pork belly cubes to the boiling water and continue cooking for 10 minutes. Periodically skim off any gray or white film that rises to the surface of the broth, discarding it. This creates a cleaner, clearer broth.
Stir in the chopped kimchi, sliced onion, minced garlic, and kimchi juice. Bring the mixture back to a boil.
Reduce the heat to maintain a gentle boil and continue cooking for 30 minutes, stirring occasionally. The pork should become very tender, the kimchi will soften and meld into the broth, and the liquid will take on a creamy appearance and rich, complex flavor from the rendered pork fat and fermented kimchi.
Remove the pot from the heat and stir in the sesame oil, distributing it evenly throughout the stew.
Ladle the hot stew into serving bowls and serve immediately alongside steamed white rice.
