Kimchi Jjigae

A steaming stew with an intense red broth. The kimchi provides a fermented acidity that cuts through the fat of the tender pork belly. The tofu remains silky on the finish.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 540
• Protein: 20 g
• Carbs: 19 g
• Fat: 43 g

Ingredients

• 500 g kimchi ( fermented, cut into pieces )
• 250 g Pork belly ( thinly sliced )
• 200 g firm tofu ( cubed )
• 1 piece Onion ( sliced )
• 3 piece Garlic ( minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( chopped )
• 2 tbsp gochugaru
• 1 tbsp gochujang
• 1 tbsp Korean soy sauce
• 1 tsp White sugar
• 500 ml dashi stock
• 1 tbsp Sesame oil
• 125 ml Kimchi juice ( taken from the kimchi jar )

Instructions

1. Base preparation

   Slice the pork belly into thin strips. Cut the kimchi into 3 cm pieces. Thinly slice the onion and mince the garlic.

2. Searing the meat

   In a pot, heat the sesame oil. Sear the pork over high heat until the fat is translucent and lightly browned.

3. Sweating the kimchi

   Add the kimchi, onion, and garlic. Sauté for 5 minutes while stirring. The kimchi should soften and absorb the pork fat.

4. Simmering the broth

   Stir in the gochugaru, gochujang, sugar, and soy sauce. Pour in the dashi broth and kimchi juice. Bring to a boil, then simmer covered for 20 minutes.

5. Finishing with tofu

   Place the tofu cubes and sliced green onions on top. Poach for 5 minutes without stirring to avoid breaking the tofu. Serve when the broth is thickened and deep red.

Chef's tips

• Use well-ripened (old) kimchi; it's more acidic and perfect for cooking.
• Never throw away the juice from the jar; it's what gives the stew its body.

Storage

Keeps for 3 days in the refrigerator. Flavors are even better the next day after infusing.