Kimchi Jjigae
One of the most classic Korean stews!
Ingredients
- 5 oz pork belly
- 2.5 cups water
- 1/2 tbsp salted fermented shrimp substitute with 1/2 tablespoon of fish sauce
- 2 cups sour kimchi chopped
- 1 tbsp coarse gochugaru red pepper powder
- 1/2 tbsp fine gochugaru red pepper powder
- 1 tbsp garlic minced
- 1/2 block firm tofu sliced, substitute with soft tofu (not silken)
- 1/2 tbsp soup soy sauce optional, to taste
- 1 stalk scallion chopped
- 1 long long green peppers chopped, substitute with serrano or jalapeno peppers
Instructions
- Slice the pork belly into 1/2 inch thick pieces.
- In a ddukbaegi (earthenware pot) or a regular pot, add the pork, water, and salted fermented shrimp. Bring to a boil and cook for 15 minutes over medium-low heat.
- After 15 minutes, add the kimchi, coarse gochugaru, fine gochugaru, and garlic. Let the stew simmer for another 15 minutes until the kimchi has softened. Taste for seasoning and add soup soy sauce if needed. Depending on how salty your kimchi is, you may or may not need to add this so be sure to taste first!
- Once the seasoning is complete, add the tofu on top. Tofu is very delicate so avoid mixing the stew after you add it in.
- Garnish with the scallions and peppers and let simmer for another 30 seconds. Serve hot with a fresh bowl of rice and enjoy!
Notes
- While a ddukbaegi (Korean earthenware pot) isn't essential to make this recipe, using it will keep the stew hot for a long period of time.
- You can substitute the pork belly with pork shoulder or pork bones (ribs, neck bone)
- If you don't have salted fermented shrimp, you can substitute with 1/2 tablespoon of fish sauce.
- Every kimchi is made differently so the salt levels will vary. Be sure to taste as you go along and add the soup soy sauce to taste.
- Tofu should be added after the seasoning is complete. It is very delicate and will break apart so you want to avoid mixing the stew after the tofu is added.
- The stew tastes better as it sits so this will be even more delicious the next day as left overs.
- f you don’t have old kimchi and you don’t have time to wait for it to turn sour, add a small amount of vinegar before using it.