Kimchi Jjigae (Kimchi Stew) 泡菜鍋

Kimchi Jjigae is a classic hearty Korean stew made with ripe kimchi, pork (or other proteins), tofu, and vegetables, all simmered in a spicy, savory broth. It's known for its deep, fermented flavors and comforting warmth, perfect for any meal.

Nutrition (per serving)

Ingredients

• 200g ripe kimchi, chopped
• 150g pork belly, sliced
• 1 block (300g) firm tofu, sliced
• 1/2 onion, thinly sliced
• 1 green onion, chopped (white and green parts separated)
• 3 cloves garlic, minced
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 500ml anchovy or kombu broth (or water)
• Optional: 100g enoki mushrooms, base trimmed
• Optional: 1-2 green chilies, sliced (for extra heat)

Steps

1. Heat sesame oil in a pot over medium heat. Add pork belly and cook until lightly browned.
2. Add minced garlic, sliced onion, and the white parts of the green onion. Sauté until fragrant.
3. Stir in chopped kimchi and continue to sauté for 3-5 minutes until the kimchi softens.
4. Add gochugaru, gochujang, soy sauce, and sugar. Mix well with the ingredients.
5. Pour in the anchovy or kombu broth (or water). Bring to a boil, then reduce heat and simmer for 10-15 minutes to allow flavors to meld.
6. Add sliced tofu and enoki mushrooms (if using). Continue to simmer for another 5 minutes.
7. Taste and adjust seasoning if needed. Garnish with the green parts of the green onion and sliced green chilies (if using) before serving. Serve hot with rice.

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