Kimchi Jjigae with Pork Belly
There’s nothing quite like the bubbling, fiery glow of a kimchi jjigae on a cold evening. This version uses thick-cut pork belly, which renders its fat into the broth, creating a rich, silky base that perfectly balances the assertive tang of aged kimchi. I like to use kimchi that’s been fermenting for at least a month—it’s deeper in flavor and stands up to the pork. A spoonful of gochujang adds a subtle sweetness and heat, while a drizzle of toasted sesame oil at the end brings everything together. Serve it with a bowl of hot rice, and you’ve got comfort in a pot.
Ingredients
- pork belly300g
- aged kimchi400g
- onion1 medium
- gochujang1 tbsp
- gochugaru1 tsp
- garlic3 cloves
- ginger1 tsp
- tofu200g
- green onions2 stalks
- toasted sesame oil1 tsp
- water600ml
- saltto taste
Directions
- 1
Slice the pork belly into bite-sized pieces. Cut the kimchi into 2-inch lengths. Dice the onion, mince the garlic and ginger, and slice the tofu into 1/2-inch thick rectangles. Chop the green onions.
- 2
In a cold pot, arrange the pork belly in a single layer and turn the heat to medium. Cook for 5-7 minutes, flipping once, until the fat renders and the pork is golden brown.
- 3
Add the kimchi, onion, garlic, ginger, gochujang, and gochugaru to the pot. Stir and cook for 3-4 minutes until the kimchi softens and releases its aroma.
- 4
Pour in the water and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. Taste and add salt if needed.
- 5
Gently slide in the tofu slices and simmer uncovered for 5 more minutes.
- 6
Remove from heat, drizzle with sesame oil, and scatter green onions on top. Serve hot with steamed rice.
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