Pork kimchi-jjigae (kimchi stew)
Mukkidex Kitchen (@mukkidex_kitchen) Official ·
Serves 235 minEasy
Kimchi-jjigae is how Korean kitchens use up kimchi that has turned properly sour. Frying the kimchi with pork belly first mellows the sharpness and builds a rich, porky base before any water goes in. Use kimchi that is at least a few weeks old; fresh kimchi makes a thin, flat stew. A pinch of sugar rounds off very sour kimchi. For a vegetarian version, skip the pork, fry the kimchi in a little oil and add mushrooms.
Ingredients
- Pork belly, sliced200 g
- Sour kimchi, chopped300 g
- Kimchi juice4 tbsp
- Onion, sliced1/2
- Garlic, minced1 tsp
- Gochugaru (chilli flakes)1 tbsp
- Soy sauce1 tsp
- Sugar1/2 tsp
- Water500 ml
- Firm tofu, sliced150 g
- Green onion, sliced1
Steps
- In a pot over medium heat, fry the pork belly for 3–4 minutes until some of the fat renders.
- Add the kimchi and onion and stir-fry for 3 minutes, until the kimchi softens and smells toasty. Stir in the garlic and gochugaru.
- Pour in the water and kimchi juice, bring to the boil, then cover and simmer over medium-low heat for 15 minutes.
- Season with the soy sauce and sugar, then lay the tofu on top and simmer for 5 minutes more.
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The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.
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