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Kimchi Jjigae (Kimchi Stew)

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 2 servings

This beloved Korean stew features savory pork belly, tofu, and a bold broth thanks to the tangy kimchi simmered with it.

Ingredient:

  • 10 small dried anchovies (about 1/4 ounce)
  • 9 cups water
  • 1 tablespoon toasted sesame oil
  • 3/4 pound skinless pork belly, cut into 1-inch cubes
  • 2 cups baechu-kimchi (napa cabbage kimchi), cut into 1-inch pieces
  • 2 1/2 tablespoons gochugaru
  • 1 (1-pound) package firm tofu, drained and cut into 1/2-inch-thick planks
  • 1/2 cup sliced scallions (about 3 large scallions), plus more for garnish
  • 1 tablespoon ganjang (such as Koko)
  • 4 garlic cloves, finely chopped
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • Cooked white rice, for serving

Directions:

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