Kimchi-jjigae (Kimchi Stew)

spicy stew of aged kimchi, pork belly, and tofu

Makes 4 bowls · 344 kcal per serving

Ingredients

• 500 g water
• 8 g Korean red pepper (coarse)
• 8 g gochujang
• 13 g garlic
• 3 g white sugar
• 8 g sesame oil
• 300 g kimchi
• 200 g pork belly
• 150 g tofu
• 75 g onion
• 20 g scallion

Method

1. 1. Slice the pork belly and chop the well-fermented kimchi.
2. 2. Render the pork in the sesame oil, then add the kimchi with its juice and the gochugaru and cook a few minutes to deepen the color.
3. 3. Pour in the water (or anchovy-kelp stock) and stir in the gochujang, garlic, and sugar.
4. 4. Simmer 15–20 min until the kimchi turns soft and the broth runs rich.
5. 5. Lay in the tofu and onion and simmer 5 min more.
6. 6. Finish with scallion and serve hot with rice.

Notes

Sour, overripe kimchi makes the best jjigae; fresh kimchi falls flat. For a heartier bowl, drop a nest of instant noodles into the pot at the end.