Kimchi Jjigae

This kimchi jjigae simmers tangy kimchi, rich pork belly, and silky tofu in a spicy gochujang broth for the ultimate cozy Korean comfort food.

Course Main Course

Cuisine Korean

Keyword Kimchi Jjigae

Prep Time 20

Cook Time 40

Servings servings

Calories 751kcal

Marination of pork belly
1 lb pork belly
In a large bowl, add light soy sauce and oyster sauce to the pork belly. Season with salt and pepper.
1 tablespoon light soy sauce, 1 tablespoon oyster sauce, Salt and pepper
Marinate the pork belly for 20 minutes.
Kimchi stew
Heat oil in a pot over medium heat. Add marinated pork belly and stir-fry until golden brown.
Add kimchi and cook for 2 minutes.
12 oz kimchi
Add sliced onion and minced garlic, then saute until the onion is softened.
1 large onion, 5 cloves garlic
Stir in gochujang, chili powder, sugar and fish sauce. Mix well.
½ tablespoon chili powder, 1 teaspoon sugar, 2 tablespoons gochujang, ½ tablespoon fish sauce
Pour in water and bring to a boil.
4 cups water
Gently add soft tofu, reduce heat to low, and cover the pot. Simmer for 5 minutes.
1 ½ blocks soft tofu
Garnish and serve:

Dry pork first. Pat with paper towels for better browning.
Use medium-high heat when searing to avoid steaming the meat.
Stir in tofu gently—those cubes are fragile like my feelings when sushi is sold out.
For extra kick, sprinkle more Korean red pepper flakes right before serving.
Stew sticking? Scrape the bottom of the pot with a wooden spoon and add a splash more liquid.
Serve in individual bowls with a mound of hot white rice—the rice soaks up that spicy broth like a sponge.