COPPER🇰🇷 South Korea
Kimchi jjigae recipe
A spicy, savory stew that warms the soul.
Ingredients
- 300 g kimchi
- 200 g tofu
- 200 g pork belly
- 1 onion
- 3 tsp garlic
- 2 tbsp gochugaru
- 500 ml water
- 2 green onion
- 1 tbsp sesame oil
How to make Kimchi jjigae
- In a pot, sauté 200 g of pork belly over medium heat for 5 minutes until browned.
- Add 1 chopped onion and 3 minced garlic cloves to the pot, cooking for 3-4 minutes until softened.
- Stir in 300 g of kimchi and 2 tablespoons of gochugaru; cook for 5 minutes, stirring occasionally.
- Pour in 4 cups of water and bring to a boil over high heat, stirring occasionally.
- Reduce the heat to a simmer and let the soup bubble gently for 10 minutes.
- Cut 200 g of tofu into cubes and add to the pot, stirring gently.
- Let it simmer for another 15 minutes, allowing flavors to meld and the tofu to heat through.
- Prepare 2 green onions by slicing them for garnish while the stew simmers.
- Once cooked, garnish the kimchi jjigae with the sliced green onions and drizzle with 1 tablespoon of sesame oil.
- Serve the kimchi jjigae hot in bowls with rice on the side for a comforting meal.
- Enjoy the stew immediately for the best flavor.
What is Kimchi jjigae?
Kimchi jjigae is a traditional dish from South Korea, simmered in one pot, and takes about 30 minutes from start to finish. It is built around kimchi, tofu and pork belly. The recipe below uses 9 ingredients and is written out step by step.
How long does Kimchi jjigae take?
At 30 minutes it is quicker than 97% of the 588 dishes in Copper's atlas. Copper's atlas has 2 dishes built on kimchi. The method runs to 11 steps, the longest being 15 minutes.
Any tips for making Kimchi jjigae?
Use well-fermented kimchi for a deeper flavor.
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