Entree: North Korea – North Korean Mountain Cuisine – 김치찌개 ➤ Gimchi jjigae (Spicy Korean stew of aged kimchi simmered with pork, tofu, and aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 12 oz (340 g) pork belly, thinly sliced
- 3 cups (450 g) well-fermented napa cabbage kimchi, chopped with some kimchi juice
- 1 tbsp (15 g) gochujang (Korean red pepper paste)
- 1 tbsp (7 g) gochugaru (Korean red pepper flakes), adjust to heat preference
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) sesame oil
- 1 small onion, sliced, approx. 4 oz (115 g)
- 2 cloves garlic, minced, approx. 6 g
- 4 cups (960 ml) anchovy-kelp stock or water
- 1 block (14 oz / 400 g) firm tofu, drained and cut into 1-inch cubes
- 3 scallions, cut into 1-inch pieces
- 1 tsp (5 g) sugar
- 1 tsp (5 g) kosher salt, adjust to taste
- 1 tbsp (9 g) toasted sesame seeds for garnish (optional)

Instructions

1. Prepare the base: In a heavy pot or Korean stone pot, heat sesame oil over medium heat. Add the sliced pork belly and sauté until the fat renders and edges begin to brown, 4–6 minutes.
2. Add aromatics and kimchi: Stir in the minced garlic and sliced onion and cook 2 minutes. Add the chopped kimchi and kimchi juice, then cook, stirring, until the kimchi softens and the mixture becomes fragrant, about 5 minutes.
3. Season and deglaze: Mix in gochujang, gochugaru, soy sauce and sugar; stir to coat. Pour in the stock or water and bring to a boil, scraping up any browned bits from the bottom.
4. Simmer: Reduce heat and simmer gently for 15–20 minutes so flavors meld and pork is tender.
5. Add tofu and scallions: Gently add the tofu cubes and scallion pieces. Simmer another 5–7 minutes until tofu is heated through. Taste and adjust seasoning with salt or additional soy sauce as needed.
6. Finish and serve: Ladle hot kimchi jjigae into bowls, sprinkle with toasted sesame seeds if using, and serve immediately with steamed rice.