Kimchi Jigae
Kimchi Jigae is a traditional Korean stew made with tangy fermented kimchi, soft tofu, vegetables, and a rich, savory broth. The stew is often prepared with pork or another protein and seasoned with Korean chili flakes, garlic, and other aromatic ingredients. As the stew simmers, the kimchi creates a deep, spicy, and comforting flavor. Served hot with steamed rice, Kimchi Jigae is a satisfying and delicious Korean comfort-food meal.
Ingredients
- 2 cups well-fermented kimchi, chopped
- 1 cup kimchi juice
- 250 g pork belly or pork shoulder, thinly sliced
- 1 small onion, sliced
- 1 small zucchini, sliced
- 2 spring onions, chopped
- 1 tablespoon cooking oil
- 1 tablespoon gochujang
- 1 tablespoon gochugaru
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar, optional
- Black pepper, to taste
Instructions
Prepare the Ingredients
- Chop the kimchi and slice the pork and vegetables. Cut the tofu into medium-sized cubes and prepare the remaining ingredients.
Cook the Pork
- Heat a large pot over medium heat and add the cooking oil. Add the pork and cook until lightly browned.
Add the Kimchi
- Add the chopped kimchi to the pot with the pork. Stir-fry for approximately 4–5 minutes until the kimchi becomes fragrant and slightly softened.
Add the Aromatics
- Add the minced garlic, gochujang, and gochugaru. Stir gently for about one minute to combine the flavors.
Add the Broth
- Pour in the broth and kimchi juice. Add soy sauce and bring the mixture to a gentle boil.
Simmer the Stew
- Reduce the heat and allow the stew to simmer for approximately 15 minutes so the flavors can develop.
Finish Cooking
- Simmer for another 8–10 minutes until the vegetables are tender and the tofu is heated through.
Serve
- Serve the Kimchi Jigae immediately while hot, accompanied by freshly steamed rice.
Notes
- Well-fermented kimchi provides the best flavor.
- Older kimchi is generally better for cooking than very fresh kimchi.
- Pork adds richness, but other proteins can also be used.
- Adjust the amount of gochugaru according to your spice preference.
- Add tofu gently to prevent it from breaking.
- Kimchi juice adds extra tanginess and depth.
- Taste before adding extra salt because kimchi can be naturally salty.
- Serve the stew immediately while it is hot.