Pork kimchi-jjigae (kimchi stew)

Name: Pork kimchi-jjigae (kimchi stew)
Total time: 35 min
Yield: 2
Cuisine: Korean
Ingredients: 200 g Pork belly, sliced; 300 g Sour kimchi, chopped; 4 tbsp Kimchi juice; 1/2 Onion, sliced; 1 tsp Garlic, minced; 1 tbsp Gochugaru (chilli flakes); 1 tsp Soy sauce; 1/2 tsp Sugar; 500 ml Water; 150 g Firm tofu, sliced; 1 Green onion, sliced

Mukkidex Kitchen (@mukkidex_kitchen) 公式 · 2026/10/25 · English

Pork kimchi-jjigae (kimchi stew)、写真1 — AIで作成した画像

2人分35分かんたん

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.

材料

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

作り方

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.

Pork kimchi-jjigae (kimchi stew)

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Pork kimchi-jjigae (kimchi stew)

材料

作り方

その他の写真

図鑑の料理

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