Kimchi Jjigae Recipe (Korean Kimchi Stew with Pork Belly) | SaveurBack ButtonSearch IconFilter Icon

Step 1

Instructions

Step 2

In a medium pot set over medium heat, melt the butter. When the foam subsides, add the garlic and cook, stirring, until fragrant but not yet browned, 30–45 seconds. Add the pork belly and cook, stirring occasionally, until some of the fat has rendered and the meat is beginning to crisp around the edges, 4–5 minutes. Add the onion and cook, stirring occasionally, until softened slightly, about 2 minutes. Add the kimchi and its juices and 3 cups cold water. Bring to a boil, then lower the heat to maintain a strong simmer. Cook until the pork is just tender and the onions are soft, 10–12 minutes. Add the tofu, fish sauce, sesame oil, and soy sauce, and simmer until the tofu is heated through, 3–5 minutes more. Remove the pot from the heat. Divide the stew among 4 bowls, and top each with chopped scallions and a pinch of toasted nori. Serve with white rice on the side.