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.
You need to make it in anchovy stock for best results, which is a base for many Korean stews and makes your stew more flavorful and rich.
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 RecipeIngredients
- 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
Instructions
- 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.
