📝 About This Recipe
Kimchi-jjigae is the quintessential Korean comfort food, a bubbling pot of soul-warming goodness that balances spicy, sour, and savory flavors. This recipe relies on well-fermented 'mookunji' (aged kimchi) which, when braised with fatty pork belly, creates a silky, complex broth that is deeply satisfying. It is a staple of Korean home cooking, representing the perfect harmony of fermented vegetables and rich proteins.
🥗 Ingredients
The Foundation
- 2 cups Aged Napa Cabbage Kimchi (at least 2-3 weeks old, bite-sized pieces)
- 1/4 cup Kimchi Brine (strained from the kimchi container)
- 1/2 lb Pork Belly (sliced into bite-sized strips; shoulder also works)
- 3 cups Anchovy Kelp Broth (can substitute with chicken or beef stock)
Aromatics and Seasoning
- 1-2 tablespoons Gochugaru (Korean red chili flakes; adjust for heat)
- 1 teaspoon Gochujang (Korean red chili paste for body)
- 1 tablespoon Garlic (minced)
- 1 tablespoon Soy Sauce (soup soy sauce or regular light soy sauce)
- 1 tablespoon Toasted Sesame Oil
- 1 teaspoon Granulated Sugar (to balance the acidity of the kimchi)
The Finishing Touches
- 1/2 block Firm Tofu (sliced into 1/2-inch thick rectangles)
- 2 stalks Green Onions (diagonally sliced)
- 1/2 medium Yellow Onion (thinly sliced)
- 1 piece Fresh Red Chili (optional, for extra garnish and heat)
👨🍳 Instructions
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1
In a heavy-bottomed pot or a traditional Korean earthenware 'ttukbaegi', heat the sesame oil over medium-high heat.
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2
Add the sliced pork belly to the pot. Sauté for 3-4 minutes until the fat begins to render and the meat is lightly browned on the edges.
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3
Add the chopped aged kimchi and the sliced yellow onions to the pot with the pork. Stir-fry for about 5 minutes until the kimchi becomes soft and translucent.
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4
Stir in the minced garlic, sugar, gochugaru (chili flakes), and gochujang (chili paste). Mix well to ensure the spices coat the kimchi and meat evenly.
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5
Pour in the 3 cups of anchovy kelp broth and the 1/4 cup of kimchi brine. Bring the mixture to a vigorous boil.
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6
Once boiling, reduce the heat to medium-low. Cover with a lid and let it simmer gently for 20 minutes. This allows the flavors to meld and the pork to become tender.
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7
Remove the lid and add the soy sauce. Taste the broth; if it is too sour, add another pinch of sugar. If it needs salt, add a splash more soy sauce or a pinch of salt.
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8
Carefully lay the tofu slices on top of the stew in a circular or shingled pattern.
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9
Add the sliced green onions and the optional red chili on top of the tofu.
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10
Simmer for an additional 5 minutes uncovered, allowing the tofu to absorb the flavors of the broth and heat through.
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11
Remove from heat and serve immediately while the stew is still bubbling and steaming.
💡 Chef's Tips
The secret to a great stew is using 'old' kimchi; if your kimchi is fresh, leave it at room temperature for 1-2 days to sour. If the stew tastes too 'thin,' let it simmer uncovered for a few extra minutes to concentrate the flavors. For a vegetarian version, swap the pork for shiitake mushrooms and use a vegetable kelp broth. Don't skip the sugar! It doesn't make the dish sweet but acts as a crucial balancer for the lactic acid in the fermented kimchi. If you prefer a thicker stew, you can mash a small piece of the tofu into the broth at the end.
🍽️ Serving Suggestions
Serve with a bowl of freshly steamed short-grain white rice to soak up the spicy broth. Pair with a side of 'Gyeran-mari' (Korean rolled omelet) to balance the heat of the stew. Provide a few sheets of roasted seaweed (Gim) for wrapping spoonfuls of rice. A cold glass of Barley Tea (Boricha) or a crisp Korean lager cuts through the richness beautifully. Include simple banchan like seasoned bean sprouts or pickled radish to provide a crunchy texture contrast.