Kimchi Jjigae with Pork Belly and Tofu
There's something magical about the way aged kimchi transforms into a bubbling, fiery stew. In this version, I pair it with rich pork belly and silky tofu for a bowl that's both comforting and bold. The secret is to let the kimchi caramelize slightly before adding the broth, which deepens its tangy, fermented flavor. A touch of gochujang adds a sweet heat, while the pork belly renders its fat, creating a luscious base. Serve it with a bowl of hot rice and you'll understand why this dish is a staple in Korean homes. It's the kind of meal that warms you from the inside out.
Ingredients
- aged kimchi300g
- pork belly200g
- firm tofu300g
- onion1 medium
- garlic3 cloves
- gochujang1 tbsp
- gochugaru1 tsp
- soy sauce1 tbsp
- sugar1 tsp
- anchovy stock500ml
- sesame oil1 tsp
- green onions2 stalks
Directions
- 1
Slice the pork belly into bite-sized pieces. Cut the kimchi into 2-inch pieces, reserving the kimchi juice. Slice the onion, mince the garlic, and cut the tofu into 1-inch cubes. Chop the green onions.
- 2
Heat a large pot over medium-high heat. Add the pork belly and cook until the fat renders and the meat is lightly browned, about 3-4 minutes.
- 3
Add the kimchi and onion to the pot. Stir-fry for 5 minutes until the kimchi softens and becomes fragrant. Add the garlic, gochujang, gochugaru, soy sauce, and sugar. Stir to combine.
- 4
Pour in the anchovy stock and the reserved kimchi juice. Bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes to develop the flavors.
- 5
Gently add the tofu cubes and simmer for another 5 minutes until heated through. Taste and adjust seasoning if needed.
- 6
Drizzle with sesame oil and sprinkle with chopped green onions. Serve hot with steamed rice.
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