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Korean Kimchi Jjigae (Spicy Stew with Aged Kimchi, Tender Pork and Silken Tofu)
The quintessential Korean soul food: a robust, bubbling stew made with aged pungent kimchi, sliced pork belly or shoulder, soft tofu blocks, and scallions in a deeply savory, warming broth.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
4servings
- Pork shoulder or belly, cut into bite-sized pieces300 g
- Medium or firm tofu, sliced into thick slabs300 g
- Garlic cloves, minced3 clove
- Scallions, roughly chopped3 stalk
- Sesame oil1 tbsp
- Water or anchovy/vegetable broth600 ml
- Soy sauce1 tbsp
Preparation Steps
1
Heat sesame oil in a pot and cook pork pieces and garlic over medium heat for 3-4 minutes until seared.
4 min timer
2
Add 300 g chopped aged kimchi and sauté with pork for 5 minutes until translucent and aromatic.
5 min timer
3
Pour in water and soy sauce, bring to a rolling boil, partially cover, and simmer over medium-low heat for 15 minutes.
15 min timer
4
Arrange tofu slabs and scallions neatly on top and simmer for 3 minutes more. Serve piping hot with steamed rice.
3 min timer
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Provenance & Public Domain Audit
Source: East & South Asian Culinary Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & Asian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
