Easy Kimchi Jjigae
User Reviews
5.0
15 reviews
Excellent
Easy Kimchi Jjigae
Report
Easy Kimchi Jjigae is one of the most popular Korean kimchi stew recipes made with a few essential ingredients. It's hot, spicy, flavorful, and absolutely mouthwatering when serve with a bowl of steamed rice.
Share:
Ingredients
- 4 cups water
- 1 sheet dried kelp
- 8 dried anchovies
- 2 tablespoons oil
- 1 yellow onion sliced
- 4 cloves garlic minced
- 1 cup kimchi chopped (more kimchi juice to taste)
- 1/2 lb (250 grams) pork belly cut into bite size pieces
- 3 stalks green onion sliced into 2-inch pieces
- 1 tablespoon gochugaru powder Korean hot pepper flakes
- 1 tablespoon Gochujang Korean red chili paste
- 1 tablespoon sesame oil
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1 pack firm tofu
- salt to taste
- ground black pepper to taste
Add to Shopping List
Instructions
- Prepare the anchovy kelp stock by first removing the heads and guts from the dried anchovies. Bring water to a boil in a saucepan, then add the dried anchovies and kelp. Cover and simmer over medium heat for 15 minutes. Turn off the heat, strain the broth into a bowl, and discard the solids. Set the stock aside.
- Heat a soup pot (or a Korean earthenware pot) with oil over medium-high heat. Add the onion and garlic and stir-fry for 2 minutes, until aromatic. Add the kimchi, 2 tablespoons of kimchi juice, and pork belly. Stir constantly for 5 minutes, until the meat is almost cooked through.
- In a small bowl, combine the green onion, gochugaru powder, gochujang, sesame oil, soy sauce, and sugar. Mix well. Stir this mixture into the pot. Add the anchovy kelp stock and bring the soup to a boil. Then, lower the heat to medium-low and simmer for 10 to 15 minutes.
- Cut the tofu in half lengthwise and slice it into 1-inch (2.5 cm) pieces. Add the tofu to the pot and simmer for 10 minutes, until the tofu is infused with the flavors of the stew and the pork is cooked through.
- Serve immediately, garnished with chopped green onion on top.
Notes
- Recipe Source: Master Class
- Tips:
- Cook the kimchi stew with a homemade anchovy kelp stock if possible. However, you may also substitute with water, store-bought chicken stock, or vegetable broth.
- Use aged, sour kimchi for the best taste.
- Cook the stew with an extra tablespoon of kimchi juice to jazz up the flavor.
Nutrition Information
Show Details
Calories
516kcal
(26%)
Carbohydrates
10g
(3%)
Protein
17g
(34%)
Fat
46g
(71%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
10g
Monounsaturated Fat
21g
Trans Fat
0.03g
Cholesterol
46mg
(15%)
Sodium
307mg
(13%)
Potassium
314mg
(9%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
729IU
(15%)
Vitamin C
6mg
(7%)
Calcium
182mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 10g | 3% |
| Protein | 17g | 34% |
| Fat | 46g | 71% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 46mg | 15% |
| Sodium | 307mg | 13% |
| Potassium | 314mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 729IU | 15% |
| Vitamin C | 6mg | 7% |
| Calcium | 182mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
