Kimchi Jjigae Recipe - Authentic Korean Stew for Ultimate Comfort Food
User Reviews
5
Kimchi Jjigae Recipe - Authentic Korean Stew for Ultimate Comfort Food
Description
The Kimchi Jjigae Recipe combines pork belly marinated in rice wine and black pepper with aged kimchi, tofu, shiitake mushrooms, and onions to create a layered stew. The vibrant base includes Korean red chili flakes, soy sauce, gochujang, and garlic that give it a characteristic spicy and umami-rich flavor profile. The stew is cooked by layering the marinated pork and kimchi in a pot with the vegetables and tofu, adding water, then simmering until the pork is tender and the flavors are well incorporated. This results in a warm, hearty dish featuring tender pieces of pork and a thick, flavorful broth.
Kimchi jjigae is typically served hot with steamed rice and can act as a main course or part of a larger Korean meal. Its spicy, savory broth and tender ingredients make it suitable for comforting family dinners. The stew's robust flavor depends heavily on well-fermented kimchi and the seasoning blend in the base.
Ingredients
Meat
- 180 g pork belly 0.4 pounds), cut into bite size pieces, skinless
- 1 Tbsp rice wine , sweet (mirin)
- 3 prinkles black pepper ground
Kimchi & Others
- 3/4 cup kimchi at least 2 to 3 weeks old), cut into bite size pieces if not already, aged
- 1/4 brown onion 30 g / 1 ounce), thinly sliced, small
- 1/2 talk green onion 5 g / 0.2 ounce), thinly sliced, small
- 2 shiitake mushroom 50 g / 1.4 ounces), stems removed, thinly sliced, small
- 150 g tofu 5.3 ounces), sliced into 1cm thickness rectangles, or other shapes you may prefer, firm
- 1 cup water
Jjigae base (mix these in a bowl)
- 1 Tbsp korean chili flakes (gochugaru)
- 1 Tbsp soy sauce
- 1 tsp chili paste gochujang, Korean
- 1/4 tsp garlic minced
- 3 ground black pepper sprinkles
Instructions
- Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins.
- Cook the kimchi in a skillet until soft. (Alternatively, you can do this directly in the pot where you’ll make the jjigae, but only if the pot is large enough to maneuver easily.)
- Place the marinated meat at the bottom of the pot. Add all the other ingredients—kimchi, onion, mushrooms, tofu, water, and the base sauce—into the pot, except for the green onion. (I used a clay pot with a capacity of just over 1 liter. I’ve also successfully made this using an 18cm (7-inch) Staub Cocotte without needing the skillet mentioned in the previous step.)
- Bring the pot to a boil over medium-high heat. Once boiling, lower the heat to medium and continue cooking until the meat is completely cooked through, which should take about 10 to 15 minutes from the start of this step. To ensure the sauce is evenly incorporated, gently stir it into the soup using a spoon. Occasionally, spoon some of the broth over the other ingredients to help distribute the flavors. When the meat is done, add the green onion, give it a final gentle mix, and turn off the heat.
- Serve with a bowl of rice and other Korean side dishes.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 6g | 2% |
| Protein | 10g | 20% |
| Fat | 33g | 51% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 43mg | 14% |
| Sodium | 422mg | 18% |
| Potassium | 341mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 810IU | 16% |
| Vitamin C | 1.1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
