Grandma's Bubbling Kimchi Jjigae
A deeply savory, brick-red stew built on well-fermented kimchi and tender pork belly, simmered until every spoonful radiates warmth from the inside out. Finished with silky cubes of tofu and a crack of soft egg, this is the ultimate Korean comfort bowl that tastes like it has been perfected over generations.
Ingredients
- 2 cups well-fermented (sour) kimchi, roughly chopped, plus 1/4 cup kimchi brine
- 6 oz pork belly, sliced into bite-sized pieces
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon soy sauce
+ 9 more ingredients
Instructions
Heat sesame oil in a heavy-bottomed pot or Korean ttukbaegi over medium-high heat. Add the pork belly slices and cook for 3-4 minutes until the fat begins to render and the edges turn golden.
Add the chopped kimchi to the pot and stir-fry with the pork for 4-5 minutes. The kimchi should deepen in color and become fragrant as it caramelizes slightly.
Stir in garlic, diced onion, gochugaru, soy sauce, and sugar. Cook for 1 minute until the aromatics bloom.
Pour in the water or anchovy stock and the reserved kimchi brine. Bring to a vigorous boil, then reduce heat to a steady simmer.
Cover and let the stew simmer for 15-20 minutes, allowing the flavors to meld and the pork to become meltingly tender.
Gently slide the tofu cubes into the stew, being careful not to break them. Add fish sauce if using.
Simmer uncovered for another 5 minutes until the tofu is heated through and has absorbed some of the rich, spicy broth.
Scatter green onions over the top and serve the stew still bubbling in its pot alongside a bowl of steamed white rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI