45 min · 1 serving · @Andy Cooks
Kimchi Jjigae (Kimchi Stew)
A deep, spicy Korean stew of pork belly, well-fermented kimchi and soft tofu, simmered in gochujang broth and served with rice.
Nutrition per serving
- 910 kcal
- 23 g protein
- 58 g carbs
- 65 g fat
Ingredients
- 100 g pork belly
- 1 ½ tsp peanut oil
- ¾ spring onion
- 40 g yellow onion
- ¾ clove garlic
- 125 ml kimchi with juice
- ½ tsp sugar
- ¼ tsp salt
- ½ tsp gochugaru
- ½ tbsp gochujang
- 125 ml chicken stock
- 75 g tofu
- 150 g cooked rice
Steps
- Cook the diced pork belly in the oil over medium-high heat for 5–6 minutes.
- Add the onion, garlic and kimchi and cook 4–5 minutes more.
- Add the white spring onion, sugar, salt, gochugaru, gochujang and stock; cover and simmer 25–30 minutes.
- Add the sliced tofu, cover and cook 5 minutes.
- Top with the green spring onion and serve with steamed rice.
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