Kimchi Jjigae (Stew) with Pork Belly
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
2
-
Calories
695 kcal
-
Course
Main Course
-
Cuisine
Korean
Kimchi Jjigae (Stew) with Pork Belly
Description
This Kimchi Jjigae recipe uses aged or sour kimchi chopped into pieces along with bite-sized pork belly cuts sautéed briefly in oil. Garlic is added for pungency, and the broth consists of water and anchovy stock to deepen umami. The stew simmers about 30 minutes allowing the pork and kimchi flavors to blend.
The stew balances the sourness from ripe kimchi with savory and spicy notes from the pork and seasonings. Optional mirin adds slight sweetness and red chili powder or guk ganjang (Korean soup soy sauce) can be adjusted during cooking to taste. The simmering helps tenderize the pork and mellow the stew.
Kimchi Jjigae is typically served hot with rice and pairs well with grilled or braised meats like kalbi or bulgogi. Eating it warm or at room temperature with hot rice provides a complementary contrast of flavors and temperatures.
Notes suggest forcing sour kimchi for authentic flavor; if too sour, a small amount of sugar can balance it. If too salty or spicy, diluting with water helps adjust seasoning.
Ingredients
- 7 oz kimchi 3-4 cups / 750 ml - 1 L, sour or aged; chopped
- 8 oz pork belly should have some fat, or shoulder
- 2 cloves garlic (chopped or crushed)
- 1/4 tsp garlic powder
- 1 packet anchovy stock (or 5 large anchovies for stock)
- 1 Tbsp vegetable oil
- 3 cups water
OPTIONAL:
- 1 Tbsp mirin (rice wine)
- 1/4 tsp red chili powder
- 1/2 onion (sliced)
- 1/4 tsp guk ganjang Korean Soup Soy Sauce
- 1 tsp sesame oil
Instructions
- If you have a whole cabbage kimchi, cut into smaller pieces.
- Cut pork against the grain into bite size pieces.
- Heat oil in a pot and saute the pork on medium high heat until slightly cooked.
- Add the kimchi and sauté for another 7 – 8 min.
- Add water, rice wine, chopped garlic, garlic powder and the dried anchovies (or anchovy stock packet). Bring to a boil. Lower heat and simmer for 30 min. Halfway through the simmer (15 min), taste the soup. If you think it could use some additional seasoning, add the red chili powder and gook kanjang. You can also add some the of the kimchi juice if you feel it is tasting a bit bland.
Notes
- Use sour or aged kimchi for best authentic flavor in Kimchi Jjigae; younger kimchi won’t yield the same depth.
- If the stew is too sour, add a teaspoon or two of sugar to balance acidity.
- To reduce saltiness or spiciness, remove some broth and add water to dilute the stew.
- Serve with rice and grilled or braised meats like kalbi or bulgogi to complement the rich flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 695 kcal
% Daily Value*
| Calories | 695kcal | 35% |
| Carbohydrates | 7g | 2% |
| Protein | 11g | 22% |
| Fat | 69g | 106% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 81mg | 27% |
| Sodium | 159mg | 7% |
| Potassium | 249mg | 5% |
| Sugar | 3g | 6% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 29mg | 3% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
