Kimchi Jjigae Recipe – Asian Special
This Kimchi Jjigae Recipe is a classic Korean comfort food, combining well-fermented kimchi with tender pork, tofu, and bold seasonings like gochujang and garlic. Hearty, spicy, and deeply savory, it’s ideal for a warming lunch or dinner. Simmered to perfection, each spoonful offers a tangy, umami-rich taste that pairs perfectly with steamed rice and traditional Korean side dishes.
- Prep Time10 min
- Cook Time25 min
- Total Time35 min
Kimchi Jjigae Ingredients :
- 2 cups well-fermented napa cabbage kimchi, chopped
- 200g (7 oz) pork belly or shoulder, sliced thin (can substitute with tuna or tofu)
- 1 medium onion, sliced
- 2 green onions, chopped
- 1/2 block firm tofu, cubed
- 3 cups water or anchovy broth (traditional)
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp gochugaru (Korean chili flakes, optional for heat)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
Sauté the Base:
In a pot, heat sesame oil and sauté pork belly until lightly browned.
Add kimchi, onion, and garlic. Stir-fry for 3–4 minutes until fragrant.
Build the Stew:
Add water or broth, gochujang, gochugaru, and soy sauce.
Stir and bring to a boil.
Simmer:
Reduce heat and simmer for 15–20 minutes, allowing flavors to meld.
Add Tofu & Green Onions:
Gently add tofu cubes and cook for another 5 minutes.
Finish with chopped green onions.
Serve:
Serve piping hot with steamed white rice and Korean side dishes (banchan).
Recipe Notes :
Best with Aged Kimchi: Use well-fermented kimchi for richer, tangier flavor.
Protein Variations: Substitute pork with tuna, beef, or tofu for vegetarian or pescatarian options.
Spice Level: Adjust gochugaru (Korean chili flakes) for mild to extra spicy.
Make Ahead: Flavors develop even more if made a day in advance.
Serving Suggestion: Serve hot with steamed rice and banchan for a complete Korean meal.
