Kimchi-jjigaeKimchi Stew with Pork and Tofu

Name: Kimchi-jjigae (Kimchi Stew with Pork and Tofu)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: South Korea
Ingredients: 5 g Kombu Seaweed (whole); 20 g Dried Anchovy; 900 ml Water; 450 g Kimchi (roughly chopped); 120 ml Kimchi Juice; 350 g Pork Belly (sliced); 300 g Firm Tofu (sliced); 160 g Onion (sliced); 12 g Garlic (finely chopped); 25 g Gochujang; 8 g Korean Chili Flakes; 10 ml Sesame Oil; 35 g Scallion (thinly sliced)

A Korean kimchi stew with pork, tofu, gochugaru, and scallion simmered in a savory broth.

Prep

20m

Cook

35m

Serves

Estimated

Nutrition

Per serving

664kcal

Calories

26g

Protein

57g

Fat

15g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Broth

5g
Kombu Seaweed (whole)
20g
Dried Anchovy
900ml
Water

Stew

450g
Kimchi (roughly chopped)
120ml
Kimchi Juice
350g
Pork Belly (sliced)
300g
Firm Tofu (sliced)
160g
Onion (sliced)
12g
Garlic (finely chopped)
25g
Gochujang
8g
Korean Chili Flakes
10ml
Sesame Oil
35g
Scallion (thinly sliced)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Simmer the kombu seaweed and dried anchovy in the water until the liquid is savory, then strain it.
02
Cook the pork belly in a pot over medium heat until some fat renders and the edges begin to brown.
03
Add the onion and garlic and cook until fragrant.
04
Stir in the kimchi and cook until it softens and smells rich and mellow.
05
Add the kimchi juice, gochujang, and Korean chili flakes, then stir well.
06
Pour in the broth and simmer until the pork belly is tender and reaches 63°C (145°F), then continue simmering for at least 3 minutes so the kimchi fully flavors the liquid.
07
Add the firm tofu and heat it gently through.
08
Finish with the sesame oil and scallion, then serve the stew bubbling hot.

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