Kimchi Jjigae
Deeply savory, spicy Korean kimchi stew with pork belly and tofu.
- pork belly, cut into 1/2-inch pieces12 oz
- neutral oil1 tbsp
- gochugaru1 tbsp
- garlic, minced4 cloves
- ginger, minced1 tbsp
- onion, sliced1
- aged kimchi, chopped1 lb
- gochujang1 tbsp
- doenjang1 tbsp
- kimchi juice½ cup
- anchovy-kelp stock4 cups
- sugar1 tsp
- firm tofu, cubed14 oz
- toasted sesame oil1 tbsp
- green onions, cut into 2-inch pieces4
- 1
Heat the neutral oil in a heavy pot or Dutch oven over medium heat. Add the pork belly pieces and brown for 3–4 minutes per side. Do not drain the rendered fat.
medium - 2
Add the gochugaru directly to the pork fat in the pot. Stir constantly for about 30 seconds until the oil turns red and the chili is fragrant.
medium - 3
Add the garlic, ginger, and onion. Cook, stirring, for 1 minute. Add the chopped kimchi and stir-fry for 5 minutes until the kimchi darkens slightly.
medium - 4
Stir in the gochujang and doenjang and cook for 30 seconds. Pour in the kimchi juice, anchovy-kelp stock, and sugar. Stir to combine.
medium - 5
Bring to a simmer and cook uncovered for 20 minutes, allowing the stew to reduce and deepen in flavor.
medium-low - 6
Add the cubed firm tofu gently and simmer for 5 more minutes.
medium-low - 7
Remove from heat. Drizzle in the toasted sesame oil and scatter the green onions over the top. Serve immediately, bubbling hot.
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