Kimchi Jjigae is a fiery, satisfying, and staple Korean stew made with heavily fermented kimchi, tofu, and pork or beef, simmered in a rich broth seasoned with gochugaru (chili flakes) and gochujang (chili paste).
Ingredients
| Component | Quantity | Notes |
| Aged Kimchi (Cabbage) | 2 cups | Sliced. The sourer, the better! |
| Pork Belly or Shoulder | 4 oz (115g) | Cut into thin, bite-sized pieces. |
| Tofu (Firm or Soft) | 1 block (14 oz) | Cubed. |
| Kimchi Juice | 1/2 cup | From the kimchi jar. |
| Anchovy Broth or Water | 3 cups | Or use a simple vegetable broth. |
| Gochujang (Chili Paste) | 1-2 tbsp | Adjust to taste. |
| Gochugaru (Chili Flakes) | 1 tsp | Optional, for extra heat/color. |
| Garlic Cloves | 2 | Minced. |
| Scallions | 2 | Sliced (divided). |
| Sesame Oil | 1 tsp | For garnish. |
Instructions
- Sauté Kimchi and Pork: In a medium pot (or traditional Korean earthen ttukbaegi), heat 1 tablespoon of oil. Add the pork and cook until mostly browned. Add the sliced kimchi and minced garlic and sauté for 5 minutes, allowing the kimchi to caramelize slightly.
- Add Broth and Seasoning: Stir in the anchovy broth/water, kimchi juice, gochujang, and gochugaru. Bring the stew to a boil.
- Simmer: Reduce the heat to medium-low, add the cubed tofu and half of the scallions. Simmer for 15-20 minutes to allow the flavors to deepen.
- Serve: Ladle the hot stew into serving bowls. Drizzle with a little sesame oil and garnish with the remaining fresh scallions. Serve with warm white rice.
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