Pork Kimchi Jjigae with Aged Kimchi and Tofu
Kimchi Stew, known as Kimchi Jjigae in Korea, is a beloved comfort food made with fermented kimchi, tofu, and pork. It’s hearty, flavorful, and perfect for a warm meal any time of the year.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
In a pot, add the sliced pork belly and sauté over medium heat until it's slightly browned, about 5 minutes.
- 2
Add the minced garlic to the pot and stir-fry briefly until fragrant, about 1 minute.
- 3
Stir in the chopped kimchi and sauté for another 2-3 minutes to heat through and enhance the flavors.
- 4
Pour in the anchovy-kelp stock and kimchi juice, then bring the mixture to a boil.
- 5
Once boiling, reduce the heat to low and add the gochugaru and soy sauce, stirring well.
- 6
Carefully add the cubed tofu to the pot, letting it simmer for about 10 minutes to absorb the flavors.
- 7
Lastly, sprinkle the chopped green onion into the stew, and season with salt and pepper to taste before serving.
Cook notes
Tips
Using ripe kimchi will give the stew a deeper flavor.
Adjust the spice level by modifying the amount of gochugaru used.
Let the stew rest for a few minutes before serving to enhance the flavors.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate leftovers in a sealed container for up to 3 days.
- Reheat gently on the stove before serving.
- Freezing is not recommended, as it may alter the texture of the tofu.
Substitutions
- Pork belly can be replaced with thinly sliced beef or tofu for a vegetarian version.
- Soft tofu can be replaced with firm tofu or tempeh for a different texture.
- Gochugaru can be substituted with chili powder for a milder flavor.
What to Serve With
- Steamed white rice is a perfect side for soaking up the stew.
- Serve with a side of pickled vegetables for added crunch.
- Enjoy with a simple green salad dressed with sesame oil.
Common Mistakes
- Avoid overcooking the tofu, as it can become too soft and break apart.
- Don’t skip on the salt and pepper at the end, as it adds essential flavor.
- Make sure to use well-fermented kimchi for the best taste.
Recipe FAQ
Can I use chicken instead of pork in this stew?
Yes, you can substitute the pork belly with chicken breast or thighs for a lighter option.
What if I don't have gochugaru?
If you don't have gochugaru, you can use regular red pepper flakes, but the flavor will differ slightly.
How should I store leftover kimchi stew?
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Kitchen tools
Helpful Tools for This Recipe
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Wok
Helpful for stir-fries, fried rice, and fast high-heat noodle dishes.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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