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.
Authentic Kimchi and Pork Belly Stew (Kimchi Jjigae)
- 250 grams pork belly thinly sliced
- 1 tablespoon rice wine
- 1 medium onion thickly sliced
- 1 cup kimchi cut into bite-size pieces
- 2 tablespoons chili paste gochujang
- 2 tablespoons chili powder gochugaro
- 1 teaspoon garlic finely chopped
- 1 teaspoon sesame oil
- 1 teaspoon cooking oil
- 3 sprigs green onions
- 300 grams tofu cut into cubes
- 1 teaspoon salt
- 3 cups anchovy stock
- 2 tablespoons sesame seeds toasted, for sprinkling
- 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.