Kimchi Jjigae (Spicy Kimchi Stew)

Ingredients

Ingredients

• 2 cups kimchi, chopped
• 0.5 lb pork belly, thinly sliced
• 8 oz firm tofu, cubed
• 1 onion, sliced
• 3 garlic, minced
• 1 tsp fresh ginger, minced
• 2 tbsp gochujang (korean chili paste)
• 1 tbsp gochugaru (korean chili flakes)
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1 tsp sesame oil
• 4 cups water or anchovy broth
• 4 oz shiitake mushrooms, sliced
• 2 tbsp green onions, chopped
• 1 tsp sugar (optional)

Instructions

1. Slice pork belly into bite‑size strips.
2. Heat a large pot over medium heat and add sesame oil.
3. Add pork belly and sauté until the fat renders and the meat is lightly browned, about 5 minutes.
4. Stir in garlic, ginger, and onion; cook until fragrant, about 2 minutes.
5. Add kimchi and gochujang, stirring to coat the pork and vegetables.
6. Pour in water (or broth), then stir in gochugaru, soy sauce, fish sauce, and sugar.
7. Bring to a boil, then reduce heat and simmer for 20 minutes to meld flavors.
8. Gently add tofu and mushrooms; simmer another 5‑7 minutes until tofu is heated through.
9. Taste and adjust seasoning with a splash of soy sauce or a pinch of salt if needed.
10. Garnish with chopped green onions and serve hot with steamed rice.

Notes

For extra depth, use a homemade anchovy‑kelp broth instead of plain water.