KoreanMain

Kimchi Jjigae

Prep
15 minutes
Cook
30 minutes
Total
45 minutes
Serves
4
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Ingredients

Units
  • 2 cups kimchi, coarsely chopped (400g)
  • 3/4 pound pork belly, cubed into 1-inch pieces (340g)
  • 3 tablespoons kimchi juice from the jar (45ml)
  • 4 cups water (950ml)
  • 1 block firm tofu, cubed (11 oz)
  • 3 cloves garlic, minced (15g)
  • 1 tablespoon gochugaru (Korean red chili flakes) (8g)
  • 1 tablespoon soy sauce (15ml)
  • 1 teaspoon sesame oil (5ml)
  • 1 medium onion, sliced into quarters (5.3 oz)
  • 4 ounces mushrooms, halved (115g)
  • 2 green onions, cut into 2-inch pieces (20g)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (0.5g)

Instructions

  1. 1

    Heat a large heavy-bottomed pot or Korean stew pot (ttukbaegi) over medium-high heat for 1 minute until warm.

  2. 2

    Add the cubed pork belly and cook for 3-4 minutes, stirring occasionally, until the exterior is lightly browned but the meat is not cooked through.

  3. 3

    Add the minced garlic and gochugaru to the pork, stirring constantly for 30 seconds until fragrant.

  4. 4

    Pour in the kimchi juice and scrape the bottom of the pot to release any stuck bits, then add the chopped kimchi and stir for 2 minutes to coat everything.

  5. 5

    Add 4 cups of water and bring to a rolling boil over high heat, then reduce to medium heat and simmer for 15-20 minutes until the pork is tender and the broth has taken on a deep reddish color.

  6. 6

    Add the onion and mushrooms, soy sauce, sesame oil, and salt, stirring well, and continue simmering for 5 minutes.

  7. 7

    Gently add the cubed tofu and green onions, then simmer for another 3-4 minutes without stirring vigorously to keep the tofu intact.

  8. 8

    Taste and adjust seasoning with additional salt or soy sauce if needed, then serve immediately in individual bowls while steaming hot.