No results to search

Kimchi Jjigae (Kimchi Stew)

Name: Kimchi Jjigae (Kimchi Stew)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 7 oz medium-firm tofu (momen dofu) (½ package; well-drained); 2 green onions/scallions (sliced); 4 oz sliced pork belly (add more if you'd like; or substitute canned tuna (add it when you add the broth); for vegan/vegetarian, substitute plant-based meat, more tofu, mushrooms, or vegetables); 1 Tbsp toasted sesame oil; ¼ tsp Diamond Crystal kosher salt; ⅛ tsp freshly ground black pepper; 1 Tbsp sake (can substitute Chinese rice wine or dry sherry); 1 lb kimchi (2 cups for 2 servings; use overly ripe and sour kimchi; substitute vegan kimchi for vegan/vegetarian); 2 cloves garlic (minced); For the Seasonings:; 1 tsp gochugaru (Korean pepper flakes); 2 tsp gochujang (Korean chili paste); 2 tsp soy sauce; 1 tsp sugar; For the Broth:; 2 cups Iriko Dashi (anchovy stock) (see the instructions below or follow my Iriko Dashi recipe; forvegan/vegetarian, makeVeganDashi or use water); ¼ cup kimchi juice (squeeze the kimchi to collect the juice; skip if you can't get any)

Prep Time

Cook Time

20m

Total Time

25m

This flavorful and hearty Kimchi Jjigae (Kimchi Stew) is a comforting Korean dish made with tangy kimchi, tofu, pork belly, and a savory broth infused with gochugaru and gochujang. It's a perfect meal for cold days and can be customized to suit different dietary preferences.

Kimchi

Stew

justonecookbook.com

Recipe Options

Ingredients

Servings: 2

Scale:

Scale

0.25

0.5

7 oz medium-firm tofu (momen dofu) (½ package; well-drained)

2 green onions/scallions (sliced)

4 oz sliced pork belly (add more if you'd like; or substitute canned tuna (add it when you add the broth); for vegan/vegetarian, substitute plant-based meat, more tofu, mushrooms, or vegetables)

1 Tbsp toasted sesame oil

¼ tsp Diamond Crystal kosher salt

⅛ tsp freshly ground black pepper

1 Tbsp sake (can substitute Chinese rice wine or dry sherry)

1 lb kimchi (2 cups for 2 servings; use overly ripe and sour kimchi; substitute vegan kimchi for vegan/vegetarian)

2 cloves garlic (minced)

1 tsp gochugaru (Korean pepper flakes)

2 tsp gochujang (Korean chili paste)

2 cups Iriko Dashi (anchovy stock) (see the instructions below or follow my Iriko Dashi recipe; forvegan/vegetarian, makeVeganDashi or use water)

¼ cup kimchi juice (squeeze the kimchi to collect the juice; skip if you can't get any)

Kimchi Jjigae (Kimchi Stew)

Ingredients

For The Seasonings

For The Broth

Steps

Nutrition Facts

Kimchi Jjigae (Kimchi Stew)

Ingredients

For The Seasonings

For The Broth

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts