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Steaming black stone pot of kimchi jjigae Korean stew with bubbling red broth, napa cabbage kimchi, soft tofu cubes, pork belly, scallions, and a bowl of white rice beside it

Kimchi Jjigae: Korean Kimchi Stew

Aged napa cabbage kimchi simmered with pork belly, onion, garlic, gochugaru, and anchovy or dashi stock into a tangy brick-red broth, finished with soft tofu, scallions, and sesame oil. Serve bubbling with steamed rice.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Ingredients Method

Ingredients
  

  • 2 cups (about 14 oz / 400 g) aged napa cabbage kimchi cut into 1-inch pieces, plus 1/2 cup (120 ml) kimchi brine
  • 8 oz (225 g) pork belly or pork shoulder cut into bite-size pieces, about 1/2-inch thick
  • 1 tablespoon neutral oil
  • 1 small (about 5 oz / 140 g) yellow onion thinly sliced
  • 3 cloves garlic minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon gochugaru (Korean chili flakes) plus more to taste
  • 1 tablespoon soy sauce plus more to taste
  • 1 teaspoon sugar
  • 3 cups (720 ml) anchovy stock, dashi, or low-sodium chicken stock
  • 7 oz (200 g) medium-firm or soft tofu cut into 1/2-inch slices
  • 2 scallions cut into 1-inch pieces
  • 1 teaspoon toasted sesame oil
  • Cooked rice for serving

Method
 

  1. Prep the kimchi and pork: cut the kimchi into bite-size pieces over a bowl to catch the brine, measuring about 2 cups chopped kimchi and 1/2 cup brine. Cut the pork into pieces about the same size as the kimchi.
  2. Start the pork and aromatics: heat the oil in a heavy pot over medium heat. Add the pork and cook 3 to 4 minutes until the edges lose their raw color and some fat renders. Add the onion and cook 2 minutes until slightly softened. Stir in the garlic and ginger and cook 30 seconds until fragrant.
  3. Fry the kimchi briefly: add the chopped kimchi and cook, stirring often, for 4 to 5 minutes until the cabbage darkens slightly and the edges look translucent.
  4. Build the broth: pour in the kimchi brine and stock. Stir in the gochugaru, soy sauce, and sugar. Bring to a boil, then lower to a steady simmer.
  5. Simmer until tender: simmer, partially covered, for 15 to 18 minutes until the kimchi is soft and silky but still holds its shape. Taste and adjust with more soy sauce, sugar, or brine as needed.
  6. Add tofu and scallions: lay the tofu slices on top and spoon broth over them. Scatter the scallions over the top. Simmer 3 to 4 minutes until the tofu is heated through. Do not stir hard or the tofu will break.
  7. Finish and serve: drizzle the sesame oil over the top and serve bubbling hot with steamed rice.