Serves 6
45 min
Kimchi Jjigae (Kimchi Stew)
Recipe GLPR8fc501e30eddf7
A warming Korean stew featuring tender pork simmered with tangy fermented kimchi and aromatic sesame oil. This authentic comfort dish balances savory and spicy notes from the ripe kimchi, creating a deeply flavorful broth that's perfect served over steamed rice.
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Ingredients
2 tablespoons vegetable oil or canola oil
1 pound pork belly, loin, or shoulder, sliced thinly
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
4 cups ripe kimchi, chopped
3.5 cups water
1 tablespoon sesame oil
1 bunch green onion, chopped finely
Directions
Heat the vegetable oil in a large pot or heavy-bottomed Dutch oven over medium-high heat until shimmering.
Add the thinly sliced pork and cook for 4–5 minutes, stirring occasionally, until it loses its raw appearance and reaches an internal temperature of 145F. Season with sea salt and black pepper while cooking.
Add the chopped ripe kimchi to the pot and stir well to combine with the pork and any rendered fat. Cook for 2–3 minutes to lightly toast the kimchi.
Pour the water into the pot and bring the mixture to a boil, stirring occasionally. Reduce the heat to medium and simmer uncovered for 15–20 minutes to allow the flavors to meld and the broth to develop.
Just before serving, drizzle in the sesame oil and stir to incorporate. Taste and adjust seasoning as needed.
Ladle the stew into bowls and garnish with the finely chopped green onion. Serve immediately with steamed rice on the side if desired.
