Pork Belly Kimchi Stew (Kimchi Jjigae)
A soul-warming Korean staple, this kimchi stew features tender pork belly, tangy fermented kimchi, and soft tofu, all simmered in a rich, spicy broth.
Kimchi jjigae is perhaps the most beloved comfort food in Korea, prized for its ability to transform simple pantry staples into a deeply flavorful, spicy, and satisfying meal. The secret lies in using well-aged, sour kimchi, which provides a complex, acidic backbone that cuts through the richness of rendered pork belly fat. This stew is a quintessential example of Korean home cooking, meant to be shared bubbling hot straight from the stove with a side of steamed white rice.
Ingredients
- 200 g pork belly, sliced
- 1 cup aged kimchi, chopped
- 1/2 onion, sliced
- 1/2 block firm tofu, sliced
- 1 cup bean sprouts
- 1 tbsp soy sauce
- 1 tbsp korean chili powder
- 1 tbsp sugar
- 1 tbsp beef powder
- 2 cloves garlic, minced
- 1 green chili, chopped
- 2 cups water
Instructions
- 1Fry the pork belly
Place the pork belly pieces into a black stone pot and fry them over medium-high heat until the fat renders and the meat begins to brown.
Tip: Rendering the fat creates a flavorful base for the stew. - 2Stir-fry with onions
Add the sliced red onion to the pot with the browned pork belly. Stir-fry together until the onions begin to soften and become translucent.
Tip: Cooking the onions with the pork fat adds a nice sweetness to the stew. - 3Stir-fry the kimchi
Add the kimchi to the pot and continue to stir-fry with the pork and onions until the kimchi becomes soft and aromatic.
Tip: Stir-frying the kimchi helps deepen its flavor before adding liquid. - 4Add water
Pour water into the pot over the stir-fried pork, onions, and kimchi. Bring the mixture to a boil.
Tip: Use enough water to cover the ingredients for a balanced stew. - 5Season with soy sauce
Add one spoonful of soy sauce to the boiling stew to enhance the savory flavor.
Tip: Soy sauce adds saltiness and a rich color to the broth. - 6Add chili powder
Add one spoonful of chili powder to the stew. This will give the dish its characteristic spicy kick and vibrant red color.
Tip: Adjust the amount of chili powder based on your spice preference. - 7Add sugar to the stew
Add one spoonful of sugar into the pot to balance the acidity of the kimchi. This helps mellow out the flavor and provides a subtle sweetness to the spicy broth.
Tip: Adjust the sweetness to your personal preference; start with a little and add more if needed. - 8Add tofu
Gently place the slices of tofu into the boiling kimchi stew. Tofu absorbs the flavors of the broth and adds a soft, hearty texture to the dish.
Tip: Be careful when adding the tofu to avoid breaking the slices; use a spoon or spatula to guide them into the pot. - 9Add aromatics
Once the stew is boiling well, sprinkle the minced garlic into the pot. This adds a punch of flavor that complements the kimchi and pork belly.
Tip: Using freshly minced garlic provides the best flavor compared to pre-minced options. - 10Add chili for heat
Add the chopped green chili to the stew. This introduces a fresh, spicy kick that enhances the overall flavor profile of the kimchi stew.
Tip: If you prefer less heat, you can remove the seeds from the green chili before chopping. - 11Add bean sprouts
Finally, add the bean sprouts to the boiling pot. Let everything boil together for a few minutes until the vegetables are cooked through and the flavors are fully incorporated.
Tip: Do not overcook the bean sprouts; they should still have a slight crunch when the stew is ready to be served.
