Kimchi Jjigae (Kimchi Stew)
This kimchi jjigae is easy to make in under 30 minutes and is packed with rich kimchi flavors, pork belly, and tofu.
Servings 1 serving
Calories 800kcal
Equipment
Ingredients
- ½ small yellow onion thinly sliced
- 3 garlic cloves minced
- 4 oz pork belly thinly sliced
- 2 shiitake mushrooms stems removed thinly sliced
- 1 cup kimchi chopped
- ½ container (8 oz) firm tofu sliced
- 2 green onion minced for garnish
Jjigae Soup Base
- 2 ½ cups anchovy broth or chicken stock more to taste
- ¼ cup kimchi brine
- 2 teaspoon brown sugar
- 1 tablespoon Gochugaru Korean red chili flakes
- 1 teaspoon gochujang Korean hot pepper paste
- 1 tablespoon soup soy sauce
- salt to taste
- 1 teaspoon sesame oil
Instructions
- Cook the aromatics, pork, and vegetables. In a small pot, heat 1 tablespoon of oil over medium-high heat. Add the yellow onion and garlic and saute until fragrant, about 1 minute. Then add the pork, kimchi, and mushrooms and cook until the pork is cooked through about 5 minutes.
- Add the soup base. Then add the anchovy broth, kimchi brine, sugar, gochugaru, gochujang, and soy sauce. Bring to a boil and then cover and lower the heat to low or medium-low heat for a gentle simmer for 10-12 minutes.
- Add sesame oil, tofu, and green onions, and serve. Then add the sesame oil and tofu and simmer for 5-7 minutes. Season with salt. Garnish with the green onion and serve immediately with steamed rice. Enjoy!
Notes
See the Expert Tips section for more guidance.
Nutrition
Calories: 800kcal | Carbohydrates: 38g | Protein: 18g | Fat: 66g | Saturated Fat: 23g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 30g | Cholesterol: 82mg | Sodium: 4442mg | Potassium: 933mg | Fiber: 8g | Sugar: 20g | Vitamin A: 4132IU | Vitamin C: 13mg | Calcium: 141mg | Iron: 7mg