Kimchi Jjigae with Pork Belly
There's something magical about the way aged kimchi transforms into a bubbling, spicy stew that warms you from the inside out. This kimchi jjigae is my ultimate comfort food—tender pork belly nestled in a fiery, tangy broth with soft tofu and a hint of sweetness from gochujang. The key is to use well-fermented kimchi, which gives the stew its deep, complex flavor. As it simmers, your kitchen fills with an intoxicating aroma that promises pure satisfaction. Serve it with a bowl of hot rice, and you have a meal that hugs your soul. Perfect for chilly evenings or whenever you need a taste of Korea.
Ingredients
- pork belly300g
- fermented kimchi400g
- firm tofu200g
- onion1 medium
- garlic3 cloves
- gochujang1 tbsp
- gochugaru1 tsp
- soy sauce1 tbsp
- sesame oil1 tbsp
- anchovy stock500ml
- green onions2 stalks
- sugar1 tsp
Directions
- 1
Cut the pork belly into bite-sized pieces. Slice the kimchi into 2-inch lengths, and chop the onion and garlic. Cut tofu into 1-inch cubes.
- 2
Heat a large pot over medium heat and add the pork belly. Cook until the fat renders and the meat is lightly browned, about 3 minutes.
- 3
Add the kimchi, onion, garlic, gochujang, gochugaru, and sugar. Stir-fry for 2 minutes until fragrant and the kimchi softens.
- 4
Pour in the anchovy stock and soy sauce. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes to meld the flavors.
- 5
Add the tofu cubes and simmer for another 5 minutes. Drizzle with sesame oil and sprinkle with chopped green onions. Serve hot with steamed rice.
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