Entree: South Korea – Seoul & Gyeonggi – 김치찌개 ➤ gimchi jjigae (Spicy Korean stew of fermented cabbage with pork and tofu)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) vegetable oil
- 8 oz (225 g) pork belly, thinly sliced
- 1 medium onion, sliced (approx. 6 oz /170 g)
- 3 cloves garlic, minced (approx. 9 g)
- 2 cups (packed) (10 oz /280 g) well-fermented napa cabbage kimchi, chopped
- 1/2 cup (120 ml) kimchi juice
- 4 cups (960 ml) water or light anchovy-kelp stock
- 1 tbsp (15 ml) gochujang (Korean red pepper paste)
- 1 tbsp (8 g) gochugaru (Korean red pepper flakes)
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) sugar
- 8 oz (225 g) firm tofu, cut into 1-inch (2.5 cm) cubes
- 2 green onions, sliced (approx. 1 oz /30 g)
- 1 tsp (5 ml) toasted sesame oil for finishing
- Salt to taste

Instructions

1. Heat sesame oil and vegetable oil in a medium heavy-bottomed pot over medium heat. Add the pork belly and cook until edges brown and some fat renders, about 4–5 minutes.
2. Add the sliced onion and minced garlic; sauté until softened and fragrant, about 3 minutes.
3. Stir in the chopped kimchi and kimchi juice; cook 3–4 minutes until kimchi softens and releases aroma.
4. Add the water or anchovy-kelp stock, gochujang, gochugaru, soy sauce, and sugar. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 15 minutes to deepen flavors.
5. Gently add the tofu cubes and simmer another 6–8 minutes to heat through and allow flavors to meld.
6. Taste and adjust seasoning with salt or a little more soy sauce. Stir in sliced green onions and finish with toasted sesame oil. Serve hot with steamed rice.