Cook and Scale
Kimchi Jjigae
4 servings · 35 min total
A bubbling, deeply savoury Korean stew of fermented kimchi, pork belly, and tofu simmered together into a tangy, spicy comfort dish.
Ingredients
- 400 g kimchi, chopped, with juices
- 200 g pork belly, sliced
- 1 tbsp gochugaru
- 1 tbsp gochujang
- 1 onion, sliced
- 3 garlic, minced
- 1 tbsp sesame oil
- 5 dl vegetable stock
- 300 g tofu
- 2 spring onion, sliced
- 300 g white rice, to serve
Contains: Gluten, Soy, Fish, Crustaceans, Sesame, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Sear the pork belly — In a pot, sear the pork belly in sesame oil over medium-high heat for 5 minutes until browned.
- 2.
Add the kimchi — Add the onion and garlic and cook for 3 minutes, then stir in the kimchi, gochugaru, and gochujang.
- 3.
Simmer the stew — Pour in the stock and simmer for 15 minutes until the flavours meld and the pork is tender.
- 4.
Finish with tofu — Add the tofu and simmer for 3 more minutes. Scatter with scallions and serve hot with steamed rice.