Classic Korean Kimchi Stew (Kimchi-jjigae)

A comforting, spicy Korean staple, this kimchi stew features tender pork belly, silken tofu, and tangy fermented kimchi simmered to savory perfection.

Ingredients

• 300 g aged kimchi, chopped
• 150 g pork belly, sliced
• 200 g firm tofu, sliced
• 1 medium onion, sliced
• 2 stalks green onion, chopped
• 1 tbsp minced garlic
• 1 tsp sugar
• 500 ml water or anchovy broth
• 1 tbsp cooking oil
• optional glass noodles

Instructions

1. 1Prepare the pork belly

   

   Cut the pork belly into bite-sized pieces. Using fatty pork belly provides the best flavor and richness for the kimchi stew base.

   Tip: If you prefer a leaner stew, you can substitute pork belly with pork shoulder or even canned tuna.
2. 2Slice the onions

   

   Slice the fresh onion into wedges, which will add sweetness and body to the kimchi soup base.

   Tip: Wedges hold their shape well during the simmering process, providing a nice texture to the finished dish.
3. 3Prepare the green onions

   

   Chop the green onions into even, manageable segments to be used as a fragrant aromatic for the stew.

   Tip: Add the green onion segments toward the end of cooking to maintain their fresh flavor and vibrant color.
4. 4Slice the tofu

   

   Cut the firm tofu into bite-sized slices or cubes. These will be added to the stew to provide a soft contrast to the spicy, chewy kimchi.

   Tip: Gently handle the tofu when adding it to the pot to prevent the pieces from breaking apart during simmering.
5. 5Chop the kimchi

   

   Take the fermented kimchi and chop it into smaller, bite-sized pieces to ensure the spicy flavor distributes evenly throughout the soup.

   Tip: Using aged, sour kimchi provides the best depth of flavor for a classic kimchi stew.
6. 6Heat the pan

   

   Pour a small amount of cooking oil into your preheated pan, ensuring it coats the bottom surface before adding your ingredients.

   Tip: Make sure the pan is sufficiently hot so that the aromatics begin to sizzle immediately upon contact.
7. 7Stir-fry the kimchi

   

   Place the chopped kimchi into a hot pan and stir-fry until softened and aromatic. This process helps release the juices and deepens the flavor of the stew base.

   Tip: If the kimchi is very sour, you can add a little bit of sugar during stir-frying to balance the acidity.
8. 8Add water to the base

   

   Pour an appropriate amount of water into the pan with the stir-fried kimchi to create the base for the stew. Bring the mixture to a gentle boil.

   Tip: Using a dash of rice water or anchovy broth instead of plain water can add extra body and depth to the stew.
9. 9Add spam

   

   Add the sliced spam into the simmering kimchi broth. The savory, salty notes of the spam will infuse into the stew, adding richness.

   Tip: Slice the spam into even pieces to ensure they cook through and absorb the broth flavors uniformly.
10. 10Add tofu

    

    Carefully place the sliced tofu into the simmering kimchi broth. Let it simmer gently so the tofu absorbs the flavorful, spicy soup.

    Tip: Avoid stirring the pot vigorously after adding the tofu to keep the pieces intact.
11. 11Add glass noodles

    

    Incorporate the glass noodles into the stew. These noodles will cook quickly in the hot broth and soak up the flavors.

    Tip: Dont overcook the noodles, as they can become too soft; add them just a few minutes before you are ready to serve.
12. 12Season with sugar

    

    Sprinkle a small amount of sugar into the stew. This helps balance the acidity of the kimchi and enhances the overall flavor profile of the dish.

    Tip: Add sugar gradually and taste the broth to ensure you reach the desired balance of sweet and savory.
13. 13Add minced garlic

    

    Add a spoonful of freshly minced garlic into the bubbling kimchi stew. The garlic enhances the savory depth of the broth and adds a necessary aromatic punch to the final dish.

    Tip: Add the garlic toward the end of the simmering process to preserve its pungent, fresh aroma.

Storage & Reheating

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Frequently Asked Questions