Kimchi jjigae (김치찌개) is a famous Korean spicy stew made from kimchi, pork, onion, tofu and spring onions. It’s said that you only need kimchi jjigae with bowl(s) of rice, you don’t need anything else! Indeed this stew is a favorite amongst the Koreans. It’s my fav too!
Lovely kimchi stew!
Some of the ingredients: Firm bean curd, spring onions and onions. Soft bean curd will be too soft but you are welcome to use any of the two types.
Slice pork belly to about 1.0cm thickness. Maangchi suggested adding tuna to kimchi jjigae. Ohh I will definitely try it next time.
About 2 cups of kimchi. I use ripe kimchi. Tsk, use ripe/older kimchi as it will give a fuller and richer flavor.
In a pot, heat some oil and add pork belly and onion. Stir-fry for about 2 minutes.
Then add kimchi, kimchi juice, spring onions, sugar, gochujang.
Boil in medium high heat with lid close for 10 minutes, then turn heat to medium and boil for another 15-20 minutes. Finally add tofu and boil for another 5 minutes. Add some sesame oil right before serving.
Wonderful and flavorful. Easy and simple. You can’t go wrong with this dish. I’ve a ‘hot’ stomach after eating this. Opps!
Adapted from Maangchi.com
200g pork belly
2 cups chopped ‘ripe/older’ kimchi
1 medium onion, sliced thinly
1 firm tofu/bean curd
1 teaspoon sugar
1 teaspoon gochujang (Korean chili paste)
2 spring onions, chopped (leave some for garnish later)
water, to cover
1. In a pot, add some oil. Once pot is heated, add pork belly and onion and stir-fry for about 2 minutes so that you get some pork fat.
2. Add kimchi, kimchi juice, sugar, gochujang, spring onions (leave some for garnish later) and water to cover.
3. Close the lid of the pot and boil it 25 or 30 minutes. First 10 minutes will be medium high heat and then turn down the heat to medium.
4. Add some tofu and boil it 5 minutes more and put some sesame oil right before serving.