Korean · Free
Kimchi Jjigae
A bubbling, deeply savory stew built on well-fermented kimchi and pork, finished with soft tofu and green onions. It is the ultimate comfort food and comes together in one pot.
****+
Prep 15 min · Cook 30 min
Method
Cut the pork into bite-sized pieces and place it in a heavy pot with the sesame oil over medium-high heat, cooking for 3 to 4 minutes until it loses its raw color.
Add the chopped kimchi, sliced onion, and minced garlic, then stir-fry everything together for 5 minutes so the kimchi softens and its flavor deepens.
Stir in the gochugaru, gochujang, and sugar, and cook for 1 more minute until the paste is fragrant and coats the pork.
Pour in the water or stock along with the kimchi brine, then raise the heat and bring the pot to a boil.
Once boiling, lower the heat to a steady simmer, cover partially, and cook for 15 minutes so the kimchi becomes very tender and the broth turns rich and red.
While the stew simmers, cut the tofu into thick slabs about 1 inch wide.
Gently nestle the tofu pieces into the stew and simmer for another 5 minutes, spooning broth over the top rather than stirring so the tofu stays intact.
Taste the broth and adjust it with a little salt or an extra spoon of kimchi brine if it needs more depth.
Scatter the sliced green onions over the top and turn off the heat.
Serve the stew bubbling hot straight from the pot with a bowl of steamed white rice on the side.
Chef's tips
- Use kimchi that is at least a few weeks old and pleasantly sour, because fresh kimchi will not give the stew its signature tang.
- For a richer broth, use anchovy stock made by simmering dried anchovies and a piece of dried kelp for 10 minutes.
- Add a handful of sliced rice cakes or a beaten egg in the last two minutes for variety.
Cooking times vary by equipment -- cook to temperature and to taste.
