Kimchi and Pork Belly Stew or Kimchi Jjigae is a go-to stew made in every Korean home and equally famous in restaurants. Aged Kimchi is perfect for making this stew-trust me; when the sour aged kimchi is boiled with fatty pork, the resulting taste is immensely soul-satisfying.
Kimchi and pork belly stew is one of the most popular stews in Korea and deserves to be too. It is quick, easy and lip-smacking. So if you love Korean food, this recipe is a must-try for you.
Kimchi and Pork Belly Stew (Kimchi Jjigae)Print Recipe
- 200-250 grams of pork belly, thinly sliced
- 1 tablespoon of rice wine
- 1 medium onion, thickly sliced
- 3/4 – 1 cup of kimchi, cut into bite-size pieces
- 2 tablespoons of gochujang
- 1-2 tablespoons of gochugaro, adjust according to heat preference
- 1 teaspoon of garlic, finely chopped
- 1 teaspoon of sesame oil
- 1 teaspoon of oil
- 2-3 green onions
- 20-300 grams of tofu, cut into cubes
- Salt to taste
- 2-3 cups of anchovy stock or plain water
- Toasted sesame seeds to sprinkle
- Mix the pork slices with rice wine in a bowl and keep them aside.
- Meanwhile, slice the onions and mix them nicely with kimchi, garlic, gochugaro and gochujang.
- Heat oil in a wok and dunk the pork. Stir fry it for 5 to 7 minutes.
- Now add the kimchi mix and mix well. Immediately add the anchovy stock/water and bring to a boil.
- Lower the heat and let it simmer till the meat is cooked. Finally, add the tofu and sliced spring onions, simmer another 5 minutes.
- Adjust seasoning and remove from heat. Serve topped with toasted sesame seeds and finely chopped green part of the green onions.