Kimchi Jjigae is a hearty Korean stew made with aged kimchi, pork (often belly), tofu, and gochujang for depth and heat. It’s a classic banchan-turned-main, born from using mature kimchi for bold sour-spicy flavor—comforting and probiotic-rich.

Quick to make, it’s a staple in Korean homes.

Ingredients (serves 4):

• 2 cups well-fermented kimchi, chopped
• 300g pork belly or shoulder, sliced
• 200g firm tofu, cubed
• Gochujang and gochugaru (Korean chili paste/flakes)
• Garlic, ginger, onion, scallions
• Anchovy or dashima stock
• Sesame oil

Step-by-Step Instructions:

1. Sauté pork in pot until browned.
2. Add kimchi and stir-fry briefly.
3. Pour in stock; add garlic, ginger, and chili paste.
4. Simmer 20-30 minutes for flavors to meld.
5. Add tofu and scallions; cook 5 more minutes.
6. Drizzle sesame oil; serve bubbling hot with rice.

Tips: Older kimchi is best for authentic tang; adjust chili for heat.