Kimchi Jjigae (Kimchi Stew)

Name: Kimchi Jjigae (Kimchi Stew)
Total time: 30 min
Yield: 3
Cuisine: Korean
Ingredients: 300 g Well-fermented kimchi, roughly chopped; 200 g Pork belly or shoulder, sliced; 1/2 block Firm tofu, cubed; 1/2 Onion, sliced; 2 stalks Green onions; 1 tbsp Gochugaru (Korean chili flakes); 1 tsp Gochujang; 480 ml Water or anchovy stock

A bubbling, sour-spicy stew of well-fermented kimchi and pork — Korea's ultimate comfort pot, ready in half an hour.

Fuente

Receta de Korean home kitchens · 🏺 Tradicional

Korean home-style / 한국 가정식 — An everyday Korean home stew that makes a meal out of over-fermented kimchi; it is one of the most common jjigae in Korean households and restaurants. Method adapted from commonly-documented home techniques.

Background on Wikipedia ↗

Watch it being made · 3 videos

Chef Chris Cho Maangchi Korean Bapsang

⏱ 30 min🍽 3 porciones🔥 420 kcal🇰🇷 Corea del Sur🌶️🌶️

Sin lácteos

Pasos

Cut the pork into bite-size pieces and sear it in the pot over medium-high heat until the edges brown and the fat renders.
Add the kimchi and chili flakes and stir-fry 3–4 minutes so the kimchi loses its raw edge and deepens in color.
Pour in the water or stock, stir in the gochujang, and bring to a strong simmer.
Lower to a steady bubble and cook 15 minutes so the flavors marry and the pork turns tender.
Slide in the tofu and onion and simmer 5 more minutes.
Scatter green onions on top and serve straight from the pot with hot rice.

💡 Consejos

Older, sourer kimchi makes far better jjigae than fresh — save your aging jar for this.
A teaspoon of sugar rounds out kimchi that has turned very sour.
A splash of the kimchi brine boosts the tang for free.