Kimchijjigae is a beloved comfort food in Korean cuisine, known for its spicy, tangy flavor that deepens as the kimchi ferments. This stew combines the bold taste of well-aged kimchi with tender pork belly and dubu, or tofu, creating a satisfying dish that’s perfect for warming up on a chilly day. The recipe can be easily adjusted to suit your taste — if you prefer a more intense flavor, you can let the stew simmer longer or add more kimchi. Feel free to experiment with the protein, as anchovy broth can also be substituted for pork, offering different layers of flavor. Whether served with steamed rice or on its own, kimchijjigae brings the comfort and vibrancy of Korean cuisine to your table.
By Hansik Promotion Institute
Ingredients
- 500 grams baechu kimchi
- 200 grams pork belly
- 300 grams package medium firm dubu
- 45 grams stalks green onion
- 4 tablespoons vegetable oil
- 1 liter water
- 2 tablespoons soy sauce for soup
- 1 tablespoon sugar
- 1 pinch of salt
Preparation
Prepare well-fermented baechu kimchi and cut them into 4cm pieces.
Slice the pork thinly across the grain and cut into 4cm pieces.
Cut the dubu into 4×3×1cm thick pieces.
Slice the green onions into 3cm long pieces.
Cooking
In a large saucepan, heat the vegetable oil over high heat, stir-fry the pork until browned. Add kimchi and continue stir-frying.
Add water to the saucepan and simmer for 20 minutes. When kimchi is tender, add the dubu, green onions, sugar and soy sauce for soup. Cook for 10 more minutes. Season to taste with additional salt if necessary.
Tip
Anchovy broth is sometimes used instead of pork or beef. Also, simmer stew according to your flavor preference.
Serves 4.
yoohong@heraldcorp.com
