Kimchi Jjigae is a classic Korean stew made with aged kimchi, tofu, pork belly (or a vegetarian alternative), and a rich, spicy broth. This hearty and comforting soup is a staple in Korean households, loved for its deep umami flavors and spicy kick.
For the Soup Base
1 tbsp vegetable oil (or sesame oil for extra flavor)
¼ kg pork belly or pork shoulder (thinly sliced, or substitute with mushrooms for a vegetarian option)
1 cup aged kimchi (chopped, with juices)
1 small onion (thinly sliced)
2 cloves garlic (minced)
½ tsp salt
1 tsp sugar (optional, to balance acidity)
1 tbsp gochujang (Korean chili paste)
1 tsp gochugaru (Korean red pepper flakes)
4 cups water or anchovy broth (see Pro Tips for broth options)
1 tsp soy sauce
1 tsp fish sauce (optional, for extra umami)
For Toppings and Add-Ins
½ block firm tofu (cut into cubes)
2 green onions (sliced)
1 tsp sesame seeds
½ tsp sesame oil
½ cup enoki or shiitake mushrooms (optional)
½ tsp black pepper
1 egg (optional, cracked on top while simmering)
For Serving
Steamed white rice
Extra kimchi on the side
Sauté the Base Ingredients
1
- Heat the Oil:
- In a medium pot or traditional Korean earthenware pot, heat 1 tablespoon of vegetable oil over medium heat.
- Cook the Pork (or Mushrooms for Vegetarian Option):
- Add the pork belly slices and sauté for 3-4 minutes until slightly browned.
- If using mushrooms instead, sauté until they release their moisture.
- Add Kimchi and Aromatics:
- Stir in 1 cup of chopped kimchi, sliced onions, and minced garlic.
- Cook for 3 minutes, letting the kimchi soften and its flavors deepen.
Build the Spicy Broth
2
- Season the Base:
- Stir in gochujang (chili paste), gochugaru (red pepper flakes), salt, and sugar.
- Cook for 1-2 minutes to toast the spices and intensify the flavors.
- Add the Broth:
- Pour in 4 cups of water or anchovy broth and stir well.
- Add soy sauce and fish sauce (if using) for extra umami.
- Simmer:
- Bring to a boil, then reduce heat and let simmer for 15-20 minutes to allow the flavors to develop.
Add Tofu and Final Seasoning
3
- Add Tofu and Green Onions:
- Gently place cubed tofu into the soup.
- Add mushrooms (if using) and let cook for 5 more minutes.
- Adjust Seasoning:
- Taste the soup and adjust with salt, black pepper, or more gochugaru for extra spice.
- Add Egg (Optional):
- Crack an egg directly into the soup in the last 2 minutes of cooking.
- Let it poach slightly in the broth.
Serving Suggestions
4
- Ladle into Bowls:
- Serve hot, directly from the pot.
- Garnish:
- Sprinkle with sesame seeds, drizzle with sesame oil, and top with extra green onions.
- Pair With:
- Serve alongside steamed white rice for a complete meal.
- Offer extra kimchi on the side for a deeper flavor contrast.
Pro Tips
5
- For Authentic Korean Broth:
- Use anchovy broth instead of water for extra depth. To make: simmer 5 dried anchovies and 1 piece of dried kelp in 4 cups of water for 15 minutes, then strain.
- Make It Vegan:
- Use shiitake mushrooms instead of pork and replace fish sauce with soy sauce.
- Storage:
- Leftovers taste even better the next day! Store in an airtight container for up to 3 days.
Ingredients
For the Soup Base
1 tbsp vegetable oil (or sesame oil for extra flavor)
¼ kg pork belly or pork shoulder (thinly sliced, or substitute with mushrooms for a vegetarian option)
1 cup aged kimchi (chopped, with juices)
1 small onion (thinly sliced)
2 cloves garlic (minced)
½ tsp salt
1 tsp sugar (optional, to balance acidity)
1 tbsp gochujang (Korean chili paste)
1 tsp gochugaru (Korean red pepper flakes)
4 cups water or anchovy broth (see Pro Tips for broth options)
1 tsp soy sauce
1 tsp fish sauce (optional, for extra umami)
For Toppings and Add-Ins
½ block firm tofu (cut into cubes)
2 green onions (sliced)
1 tsp sesame seeds
½ tsp sesame oil
½ cup enoki or shiitake mushrooms (optional)
½ tsp black pepper
1 egg (optional, cracked on top while simmering)
For Serving
Steamed white rice
Extra kimchi on the side
Directions
Sauté the Base Ingredients
1
- Heat the Oil:
- In a medium pot or traditional Korean earthenware pot, heat 1 tablespoon of vegetable oil over medium heat.
- Cook the Pork (or Mushrooms for Vegetarian Option):
- Add the pork belly slices and sauté for 3-4 minutes until slightly browned.
- If using mushrooms instead, sauté until they release their moisture.
- Add Kimchi and Aromatics:
- Stir in 1 cup of chopped kimchi, sliced onions, and minced garlic.
- Cook for 3 minutes, letting the kimchi soften and its flavors deepen.
Build the Spicy Broth
2
- Season the Base:
- Stir in gochujang (chili paste), gochugaru (red pepper flakes), salt, and sugar.
- Cook for 1-2 minutes to toast the spices and intensify the flavors.
- Add the Broth:
- Pour in 4 cups of water or anchovy broth and stir well.
- Add soy sauce and fish sauce (if using) for extra umami.
- Simmer:
- Bring to a boil, then reduce heat and let simmer for 15-20 minutes to allow the flavors to develop.
Add Tofu and Final Seasoning
3
- Add Tofu and Green Onions:
- Gently place cubed tofu into the soup.
- Add mushrooms (if using) and let cook for 5 more minutes.
- Adjust Seasoning:
- Taste the soup and adjust with salt, black pepper, or more gochugaru for extra spice.
- Add Egg (Optional):
- Crack an egg directly into the soup in the last 2 minutes of cooking.
- Let it poach slightly in the broth.
Serving Suggestions
4
- Ladle into Bowls:
- Serve hot, directly from the pot.
- Garnish:
- Sprinkle with sesame seeds, drizzle with sesame oil, and top with extra green onions.
- Pair With:
- Serve alongside steamed white rice for a complete meal.
- Offer extra kimchi on the side for a deeper flavor contrast.
Pro Tips
5
- For Authentic Korean Broth:
- Use anchovy broth instead of water for extra depth. To make: simmer 5 dried anchovies and 1 piece of dried kelp in 4 cups of water for 15 minutes, then strain.
- Make It Vegan:
- Use shiitake mushrooms instead of pork and replace fish sauce with soy sauce.
- Storage:
- Leftovers taste even better the next day! Store in an airtight container for up to 3 days.
Notes
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