Pork Kimchi Stew Recipe (jjigae)
Kimchi | Recipes | Soup and Stew | Tofu
Kimchi jjigae or stew is an all-time Korean cuisine staple. Learn how to make the delicious Kimchi stew recipe.
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Kimchi jjigae or stew is a Korean traditional meal. You can have it as a soup-form with more water or more stew with less water. Either way is still delicious!
It tastes the best when the kimchi is very fermented. It adds complexity to the flavor.
You can enjoy the dish all year round. I particularly enjoy it during the cold weather. It just gives a sense of wholesomeness.
Some people like the stew to be sweeter, spicier, or just both of the best worlds. I like it on the sweeter side but you can definitely control the amount of sugar you add!
Try the kimchi stew recipe below
Kimchi Stew Recipe
Ingredients
- 2 cups Kimchi, cut into bite-sized pieces
- 1/4 cup Kimchi juice
- 1-1 1/4 lb Pork shoulder, tenderloin, or belly Can use Spam or canned tuna
- 1 pack Firm tofu
- 3 Green onions
- 3 cloves Garlic
- 1-3 tsp Salt or soy sauce Add to taste
- 2 tsp Sugar
- 1 tbsp Gochujang (red pepper paste)
- 1-3 tsp Gochugaru (red pepper flakes)
- 1 tsp Sesame seed oil
- 2 1/4 cup Water Can use chicken or vegetable broth
- 7 Dried anchoives
- 4 slices Dried kelp
- 1 tbsp Cooking oil
Instructions
- Remove the heads and guts of the dried anchovies7 Dried anchoives
- Add them with dried kelp in a pot of water2 1/4 cup Water, 4 slices Dried kelp
- Boil on low for 15 mintues
- In a small bowl, mix garlic, sugar, gochujang, gochugaru, and sesame seed oil to create a paste3 cloves Garlic, 2 tsp Sugar, 1 tbsp Gochujang (red pepper paste), 1-3 tsp Gochugaru (red pepper flakes), 1 tsp Sesame seed oil
- Cut the pork into bite sized pieces1-1 1/4 lb Pork shoulder, tenderloin, or belly
- Cut green onions about 1 inch long3 Green onions
- On another pot (different from the one used for the broth), drizzle cooking oil. Add the diced pork, kimchi and green onion. Saute until the pork is slightly cooked.1-1 1/4 lb Pork shoulder, tenderloin, or belly, 3 Green onions, 1 tbsp Cooking oil, 2 cups Kimchi, cut into bite-sized pieces
- Add the paste to the pot and mix
- Add the anchovy broth, salt or soy sauce, and kimchi juice1/4 cup Kimchi juice, 2 1/4 cup Water, 1-3 tsp Salt or soy sauce
- Cook for 10 minutes on medium or medium low
- Cut tofu into medium sized squares1 pack Firm tofu
- Add it to the pot and cook for another 10 minutes
