Kimchi Jjigae
Korean kimchi stew: aged sour kimchi simmered with pork belly, tofu, gochujang and a touch of doenjang into a fiery red broth. The hangover/comfort/cold-night staple. Better the older the kimchi.
Overview
Pork belly slices brown in a heavy pot, joined by chopped sour kimchi (the older the better) and its juice. Stock and gochujang go in; the lot simmers until the pork is tender and the broth is dark and thick. Tofu cubes finish; spring onion scattered. Eaten with rice.
Ingredients
- 300 g sour kimchi (well-fermented; chopped, juice reserved)
- 200 g pork belly (sliced 5 mm thick) or pork shoulder cubes
- 1 onion (sliced)
- 4 garlic cloves (crushed)
- 1 tablespoon gochujang (Korean fermented chilli paste)
- 1 tablespoon gochugaru (Korean chilli flakes)
- 1 teaspoon doenjang (Korean fermented soybean paste; or miso)
- 1 teaspoon sugar
- 700 ml water (or stock, anchovy stock is traditional)
- 200 g firm tofu (cubed)
- 4 spring onions (sliced)
- 2 teaspoons toasted sesame oil
- Cooked short-grain rice, to serve
Method
Stage 1 - Brown the pork
- Heat the sesame oil in a heavy pot over medium-high heat.
- Cook the pork belly slices for 3-4 minutes until starting to crisp.
Stage 2 - Build the broth
- Add the onion and garlic; cook 3 minutes.
- Add the chopped kimchi (with juice); fry for 5 minutes to deepen flavour.
- Stir in the gochujang, gochugaru, doenjang and sugar.
Stage 3 - Simmer
- Pour in the water or stock.
- Bring to a simmer; cover loosely and cook 20-25 minutes until the pork is tender and the broth is reduced and dark.
Stage 4 - Tofu
- Add the tofu cubes; simmer another 5 minutes (don't stir hard; tofu breaks).
Stage 5 - Serve
- Scatter the spring onions over.
- Bring to the table in the cooking pot; ladle over bowls of rice.
Notes
- Old kimchi is the point: Fresh kimchi gives a flat stew. Kimchi that's been in the fridge 2-3+ weeks is sour and complex; that's what makes the broth.
- Pork belly fat seasons the broth: Don't drain the fat after browning; it goes into the stew.
- Doenjang adds savoury depth: Korean fermented soybean paste; if you can't find it, substitute white miso 1:1.
Storage
- Improves overnight. Keeps 4 days refrigerated.
- Freezes 2 months.
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