Entree: North Korea – Pyongyang – 김치찌개 ➤ Kimchi jjigae (Spicy fermented-kimchi stew with pork and tofu)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 8 oz (225 g) pork belly, sliced into bite-size pieces
- 3 cups (450 g) well-fermented napa cabbage kimchi, chopped
- 1 cup (240 ml) kimchi juice (from kimchi jar) or reserved brine
- 1 tbsp (15 ml) gochugaru (Korean red pepper flakes) — adjust to taste
- 1 tbsp (15 ml) vegetable oil or sesame oil
- 1 tsp (5 g) sugar (to balance acidity)
- 4 cups (960 ml) water or anchovy-kelp stock (dashima-myeolchi broth)
- 8 oz (225 g) firm tofu, cut into 1-inch (2.5 cm) cubes
- 1 medium onion, sliced — about 6 oz (170 g)
- 2 green onions, sliced on the diagonal
- 2 cloves (6 g) garlic, minced
- 1 tbsp (15 ml) soy sauce or 1 tbsp (15 ml) salted fermented shrimp sauce (saeujeot) for deeper flavor
- 1 tsp (5 ml) sesame oil for finishing (optional)

Instructions

1. Heat oil in a medium pot over medium heat. Add the pork belly slices and cook until lightly browned and some fat renders, about 4–5 minutes.
2. Add the sliced onion and minced garlic and cook until softened, about 2 minutes. Stir in the chopped kimchi and cook, stirring, for 3–4 minutes to release aroma.
3. Pour in the kimchi juice and 4 cups (960 ml) water or stock. Add gochugaru, soy sauce or saeujeot, and sugar. Bring to a boil, then reduce to a gentle simmer and cook for 15–20 minutes to let flavors meld.
4. Add the tofu cubes and simmer an additional 5–7 minutes until heated through and flavors have balanced. Taste and adjust seasoning with extra soy sauce, salt, or gochugaru as needed.
5. Stir in sliced green onions and drizzle with 1 tsp (5 ml) sesame oil if using. Serve steaming hot with rice on the side.