Spicy and Rich Kimchi Stew with Pork (Kimchi Jjigae) – The Ultimate Recipe
Spicy and Rich Kimchi Stew with Pork (Kimchi Jjigae) – The Ultimate Recipe
A Perfect Bowl of Rice! How to Make Delicious Kimchi Stew
Today, we’re making Kimchi Jjigae, a universally loved dish that always hits the spot! Everyone knows it, and everyone loves it – that familiar, comforting taste! Let’s make a Kimchi Jjigae that will have you finishing your rice in no time.
Ingredients- 150g Kimchi (well-fermented kimchi works best for flavor)
- 200g Pork Belly or Pork Shoulder
- 500ml Rice Water (or Anchovy-Dashi Broth)
- 1 Tbsp Minced Garlic
- 1/2 tsp Sugar (to balance the kimchi’s sourness)
- 150g Tofu (firm or silken, as preferred)
- 1/2 Onion
- 1 Scallion
- 1 Tbsp Soy Sauce (or fish sauce)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1/2 Tbsp Doenjang (Korean soybean paste, adds depth)
Cooking Instructions
Step 1
In a pot or deep pan, add 200g of pork and stir-fry over medium heat. Cooking the pork until it turns a nice golden brown helps to remove any gamey smell and adds a delicious nutty flavor.
Step 2
Once the pork has browned nicely, add 150g of kimchi and stir-fry together. It’s important to sauté them well so the tanginess of the kimchi and the richness of the pork meld together.
Step 3
As you stir-fry the kimchi and pork, add 1 tablespoon of minced garlic. Sautéing briefly with the garlic will enhance the overall aroma and flavor of the stew.
Step 4
Immediately after adding the garlic, stir in 1/2 teaspoon of sugar. Sugar helps to mellow out the sourness of the kimchi and balances the flavors. Stir-fry for another moment.
Step 5
Pour 500ml of rice water into the sautéed kimchi and pork mixture. Using rice water makes the broth smoother and more savory. You can also use anchovy-dashi broth.
Step 6
Once the stew comes to a boil, season it with 1 tablespoon of soy sauce, 1 tablespoon of gochugaru, and 1/2 tablespoon of doenjang. Doenjang is a secret ingredient that adds a rich, savory depth to the broth.
Step 7
Stir the ingredients well to distribute the seasoning and bring the stew back to a rolling boil. Then, reduce the heat to medium-low and let it simmer for about 10-15 minutes. This allows the flavors to deepen and meld beautifully.
Step 8
Once the stew has simmered sufficiently, add 150g of tofu, cut into bite-sized pieces, arranging it nicely in the pot. Be gentle when adding the tofu to prevent it from breaking apart.
Step 9
Finally, add thinly sliced half onion and diagonally sliced scallion next to the tofu. Simmer for a short while longer until the scallions are tender. The aroma of the scallions will add a delightful finish.
Step 10
Your delicious Kimchi Jjigae is ready! Serve it hot over a bowl of steamed white rice. It’s the perfect companion for a hearty meal!
