Kimchi Jjigae with Pork Belly
If you love bold, spicy, and deeply savory flavors, this kimchi jjigae is for you. Tender pork belly simmers with tangy, aged kimchi in a rich, bubbling broth that warms you from the inside out. The combination of gochugaru, garlic, and sesame oil creates a complex heat that's utterly addictive. Perfect with a bowl of steamed rice, this stew is Korean comfort food at its finest. I still remember the first time I tasted it in a tiny Seoul restaurant—the intense aroma and fiery red broth hooked me instantly. Now, I make it at home whenever I crave a taste of Korea.
Ingredients
- pork belly300g
- aged kimchi400g
- onion1 medium
- garlic3 cloves
- gochugaru2 tbsp
- gochujang1 tbsp
- soy sauce1 tbsp
- sesame oil1 tbsp
- water500ml
- tofu200g
- green onions2 stalks
- sesame seeds1 tsp
Directions
- 1
Cut the pork belly into bite-sized pieces. Slice the onion, mince the garlic, and chop the green onions. Cut the tofu into cubes.
- 2
Heat a large pot over medium heat. Add the pork belly and cook until lightly browned, about 3 minutes. Add the onion and garlic and sauté until fragrant, 1 minute.
- 3
Add the kimchi and gochugaru, and cook for 5 minutes, stirring occasionally, until the kimchi softens and releases its flavor.
- 4
Stir in the gochujang, soy sauce, and sesame oil. Pour in the water and bring to a boil. Reduce heat and simmer for 15 minutes.
- 5
Add the tofu cubes and simmer for another 5 minutes. Taste and adjust seasoning with extra gochugaru or soy sauce if needed.
- 6
Ladle into bowls, sprinkle with green onions and sesame seeds. Serve hot with steamed rice.
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