Kimchi Jjigae Stew

About This Recipe

A comforting bubbling stew made with aged kimchi, pork belly, and tofu. This kimchi jjigae stew is grounded in Korean banchan culture and the deep umami of fermented seasonings. Served at the table it fills the room — steam rising, deep savory notes, the kind of plate people lean over. Home cooks return to it because the technique is forgiving once the order of operations clicks: build aromatics first, season in layers, and let time do the heavy lifting. The result lands somewhere between everyday and special — humble enough for a weeknight, generous enough for company.

Ingredients

Serves 4

• 300 gaged kimchi, chopped
• 200 gpork belly, sliced
• 200 gsoft tofu
• 500 mlwater or anchovy broth

Instructions

1. 1

   Sauté

   Sauté pork belly and kimchi for 5 minutes.

2. 2

   Simmer

   Add broth and simmer 20 minutes.

3. 3

   Add tofu

   Slide in tofu, simmer 3 more minutes. Serve bubbling hot.

Variations

• •

  Use canned tuna instead of pork for a lighter version.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

• •

  Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.

Storage

Store in fridge up to 3 days.

Frequently Asked Questions