Kimchi Jjigae

Name: Kimchi Jjigae
Prep time: 10 min
Cook time: 40 min
Yield: 4
Cuisine: Korean
Ingredients: 2 cups aged kimchi, chopped; 1/2 pound pork belly or pork shoulder, thinly sliced (optional); 1 onion, sliced; 2 cloves garlic, minced; 1 tablespoon gochujang (Korean chili paste); 1 tablespoon soy sauce; 1 tablespoon sesame oil; 1 teaspoon sugar; 1 block of firm tofu, cut into cubes; 4 cups water or broth (preferably anchovy broth); 1/2 teaspoon gochugaru (Korean chili flakes); 2 green onions, chopped; 1/2 teaspoon salt (or to taste)

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Kimchi Jjigae

By Seoulicious

@Seoulicious

, CA

Main-course

Spices

Dinner

Korean

Non-vegetarian

BbqBroiling

New-year

Chef-special

Intermediate Level

Prep Time

10 Mins

Cook Time

40 Mins

Servings

4

43

Views

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About Recipe

Kimchi Jjigae is one of the most beloved dishes in Korean cuisine. For More Info:- https://www.seoulicioustoronto.com/

Ingredients

2 cups aged kimchi, chopped

1/2 pound pork belly or pork shoulder, thinly sliced (optional)

1 onion, sliced

2 cloves garlic, minced

1 tablespoon gochujang (Korean chili paste)

1 tablespoon soy sauce

1 tablespoon sesame oil

1 teaspoon sugar

1 block of firm tofu, cut into cubes

4 cups water or broth (preferably anchovy broth)

1/2 teaspoon gochugaru (Korean chili flakes)

2 green onions, chopped

1/2 teaspoon salt (or to taste)

Cooking Procedure

Prepare the Base: Heat the sesame oil in a large pot over medium heat. Add the pork (if using) and sauté for about 5-7 minutes until browned

Sauté Aromatics: Add the sliced onion and minced garlic to the pot, and sauté for another 2-3 minutes until fragrant.

Add Kimchi: Add the chopped kimchi to the pot along with the gochujang and gochugaru (chili flakes). Stir well to combine, allowing the kimchi to cook for another 5 minutes, releasing its flavor into the broth.

Add Liquids: Pour in the water or broth, soy sauce, and sugar. Bring the stew to a boil, then reduce the heat to a simmer. Let it simmer for 15–20 minutes, allowing all the flavors to meld together.

Add Tofu: Gently add the cubed tofu to the stew. Let it simmer for another 10 minutes, allowing the tofu to absorb the flavors of the broth.

Adjust Seasoning: Taste the stew and add salt if necessary, depending on how salty the kimchi and broth are.

Serve: Ladle the kimchi jjigae into bowls and garnish with chopped green onions. Serve with a bowl of steamed rice and side dishes (banchan) for a complete meal.

Notes

Kimchi Jjigae is often enjoyed with steamed rice and a variety of side dishes (banchan), such as kimchi, pickled vegetables.

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recipe: kimchi jjigae

recipe: kimchi jjigae

Kimchi Jjigae

Kimchi Jjigae

BbqBroiling

New-year

Chef-special

Intermediate Level

Prep Time

10 Mins

Cook Time

40 Mins

Servings

4

43

About Recipe

Ingredients

2 cups aged kimchi, chopped

1/2 pound pork belly or pork shoulder, thinly sliced (optional)

1 onion, sliced

2 cloves garlic, minced

1 tablespoon gochujang (Korean chili paste)

1 tablespoon soy sauce

1 tablespoon sesame oil

1 teaspoon sugar

1 block of firm tofu, cut into cubes

4 cups water or broth (preferably anchovy broth)

1/2 teaspoon gochugaru (Korean chili flakes)

2 green onions, chopped

1/2 teaspoon salt (or to taste)

Cooking Procedure

Prepare the Base: Heat the sesame oil in a large pot over medium heat. Add the pork (if using) and sauté for about 5-7 minutes until browned

Sauté Aromatics: Add the sliced onion and minced garlic to the pot, and sauté for another 2-3 minutes until fragrant.

Add Kimchi: Add the chopped kimchi to the pot along with the gochujang and gochugaru (chili flakes). Stir well to combine, allowing the kimchi to cook for another 5 minutes, releasing its flavor into the broth.

Add Liquids: Pour in the water or broth, soy sauce, and sugar. Bring the stew to a boil, then reduce the heat to a simmer. Let it simmer for 15–20 minutes, allowing all the flavors to meld together.

Add Tofu: Gently add the cubed tofu to the stew. Let it simmer for another 10 minutes, allowing the tofu to absorb the flavors of the broth.

Adjust Seasoning: Taste the stew and add salt if necessary, depending on how salty the kimchi and broth are.

Serve: Ladle the kimchi jjigae into bowls and garnish with chopped green onions. Serve with a bowl of steamed rice and side dishes (banchan) for a complete meal.

Notes

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