Kimchi Jjigae

Name: Kimchi Jjigae
Ingredients: 6 oz. pork belly or pork shoulder or 4 oz. bacon; 1 small onion, finely chopped; 2 cups chopped Napa cabbage kimchi with juices; 2 Tbsp. gochugaru (coarse Korean hot pepper flakes); 1 Tbsp. gochujang (Korean hot pepper paste); 8 oz. firm tofu, cut into 1" pieces; 2 scallions, thinly sliced; Cooked rice (for serving)

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Servings: 4

Cost: $2.67 /serving

recipes stew korean

Ingredients

Remove All · Remove Spices · Remove Staples

6 oz. pork belly or pork shoulder or 4 oz. bacon1 small onion, finely chopped2 cups chopped Napa cabbage kimchi with juices2 Tbsp. gochugaru (coarse Korean hot pepper flakes)1 Tbsp. gochujang (Korean hot pepper paste)8 oz. firm tofu, cut into 1" pieces2 scallions, thinly slicedCooked rice (for serving)

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Instructions

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Step 1

Slice pork belly into long strips about ½" thick, then thinly slice strips crosswise. Heat a small pot over medium. Add pork belly and cook, stirring often, until some fat has cooked out into the pan and meat is cooked through but not browned, about 3 minutes. Pour off all but 1 Tbsp. fat (if needed). Add onion and cook, stirring often, until translucent, about 5 minutes. Add kimchi and juices and cook, stirring occasionally, until liquid evaporates and kimchi is softened, about 5 minutes.

Step 2

Add gochugaru, gochujang, and 2 cups water and bring to a simmer over medium-high. Reduce heat to medium and cook, stirring occasionally, until kimchi is very tender and flavors in stew come together, 20–30 minutes.

Step 3

Add tofu to stew and cook until heated through, about 3 minutes. Divide stew among bowls and top with scallions. Serve with rice alongside.

Step 4

Do Ahead: Stew can be made 4 days ahead. Let cool; cover and chill.