Korean 30 min

Kimchi Jjigae (Kimchi Stew)

Name: Kimchi Jjigae (Kimchi Stew)
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 cups well-fermented kimchi, roughly chopped; 1/2 cup kimchi juice from the jar; 8 oz pork belly or shoulder, cut into 1-inch pieces; 1 block (14 oz) soft tofu, cut into 1-inch cubes; 1 medium onion, sliced; 4 cloves garlic, minced; 2 tablespoons gochugaru (Korean red pepper flakes); 1 tablespoon gochujang; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 2 cups water or anchovy broth; 2 green onions, sliced; 1 tablespoon vegetable oil

spicycomfort-fooddairy-freehigh-protein

Ingredientsfor 2

320

Cal

22g

Protein

12g

Carbs

20g

Fat

12 cups well-fermented kimchi, roughly chopped
21/2 cup kimchi juice from the jar
38 oz pork belly or shoulder, cut into 1-inch pieces
41 block (14 oz) soft tofu, cut into 1-inch cubes
51 medium onion, sliced
64 cloves garlic, minced
72 tablespoons gochugaru (Korean red pepper flakes)
81 tablespoon gochujang
91 tablespoon soy sauce
101 teaspoon sesame oil
112 cups water or anchovy broth
122 green onions, sliced
131 tablespoon vegetable oil

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Instructions

1
Heat oil in a heavy pot over medium-high heat. Add pork and sear until browned on the outside, about 4 minutes. Add kimchi and kimchi juice; stir-fry together for 3 minutes. This step is essential — cooking the kimchi in fat with the meat deepens and mellows its flavor.
2
Add onion, garlic, gochugaru, and gochujang. Stir together for 1 minute until fragrant. Pour in water or anchovy broth. Bring to a boil, then reduce heat to medium and simmer 15 minutes until the pork is cooked through and the broth has developed deep red color and complex flavor.
3
Add soy sauce and taste — the stew should be bold, spicy, sour, and deeply savory. Gently slide in tofu cubes and simmer 5 more minutes without stirring (to keep the tofu intact).
4
Finish with sesame oil and sliced green onions. Serve in the pot or a stone bowl with steamed rice alongside. The best kimchi jjigae is made with the most fermented, funky kimchi you have.