Korean Kimchi Tofu Stew (Kimchi Jjigae)

Warm up with this comforting Korean Kimchi Tofu Stew. Featuring a rich spicy broth, savory pork belly, fresh firm tofu, and caramelized kimchi, it is the perfect bubbling pot for cold weather.

Ingredients

• 1 tbsp cooking oil
• 2 cloves garlic, minced
• 1/2 cup red onion, sliced
• 1 cup aged, sour kimchi, chopped
• 150 g cooked pork belly, sliced
• 2 cups water or anchovy-kelp broth
• 1 tbsp Korean chili paste (gochujang)
• 1 tsp Korean chili powder (gochugaru)
• 1/2 zucchini, sliced
• 1 small bunch enoki mushrooms
• 1 block firm or soft tofu, cubed
• 1 green chili pepper, sliced

Instructions

1. 1Sauté the garlic

   

   Heat a little oil in a gold cooking pot over medium heat. Add the minced garlic and sauté gently until fragrant, being careful not to let it burn. This forms the aromatic flavor base for the stew.

   Tip: Using a gold Korean ramen pot heats up quickly and evenly, perfect for making stews.
2. 2Sauté the aromatics and kimchi

   

   Add the sliced onions to the pot with the kimchi and sauté until the onions become translucent and soft, and the kimchi begins to caramelize slightly. This base creates a rich, savory foundation for the stew.

   Tip: If the kimchi is very sour, adding a small pinch of sugar during sautéing helps balance the acidity.
3. 3Add the pork belly

   

   Incorporate the cooked pork belly slices into the pot with the sautéed kimchi and onions. Mix everything well so the pork absorbs the tangy, spicy flavors from the kimchi base.

   Tip: Pork belly adds a rich, savory fat that perfectly balances the acidity of the kimchi.
4. 4Pour in the water

   

   Pour enough water into the pot to fully submerge the pork, kimchi, and onions. Bring the liquid to a simmer to allow the flavors to meld and create a rich broth.

   Tip: You can substitute water with anchovy-kelp broth or bone broth for an even deeper, more authentic flavor.
5. 5Season the broth

   

   Stir in a spoonful of Korean chili paste (gochujang) to thicken the broth and add a sweet, earthy heat. Dissolve it completely into the liquid to ensure an even, robust flavor throughout the stew.

   Tip: Adjust the amount of gochujang depending on your spice tolerance. You can also add gochugaru (Korean chili flakes) for extra heat.
6. 6Add vegetables

   

   Gently place the sliced zucchini and cleaned enoki mushrooms into the pot. These vegetables add texture and natural sweetness to the broth as they cook.

   Tip: Do not overcook the zucchini, as it can become too soft; keep it firm for the best texture.
7. 7Add the tofu

   

   Carefully slide chunks of fresh, firm tofu into the bubbling stew. The tofu will absorb the flavors of the kimchi broth as it continues to simmer.

   Tip: Use firm or extra-firm tofu so it holds its shape well during the simmering process.
8. 8Garnish and serve

   

   Top the stew with fresh sliced green chili peppers just before taking it off the heat. This adds a bright color and a final kick of heat to the dish.

   Tip: Adjust the amount of chili peppers based on your personal preference for heat.

Storage & Reheating

Burn It Off

Frequently Asked Questions