Recipe
Kimchi Jjigae
A deeply savoury Korean kimchi stew with pork belly, tofu, and gochujang heat — perfect with steamed rice.
Ingredients
Method
12 mins prep28 mins cook40 mins total
Heat a heavy pot over medium heat and cook pork belly for 3–4 minutes until it starts to render.
Add chopped kimchi and kimchi juice, then fry for 4–5 minutes to deepen flavour.
Stir in garlic, gochujang, soy sauce, and sesame oil; cook for 1 minute.
Pour in anchovy stock (or water), bring to a boil, then reduce to a steady simmer for 15 minutes.
Add tofu and simmer for a further 8–10 minutes until heated through and the broth is rich.
Finish with spring onions, adjust salt and pepper, and serve hot with steamed rice.
Notes
Well-fermented kimchi gives the best depth and tang; mild kimchi produces a flatter broth.
For a lighter variation, swap pork belly for canned tuna added in the final simmer.
If the stew tastes sharp, simmer a little longer to round out acidity before serving.
About this recipe
Kimchi Jjigae is a classic Korean stew built on fermented kimchi, stock, and gochujang, giving it a bold balance of heat, acidity, and umami. This version uses pork belly for richness and tofu for contrast, creating a comforting one-pot meal.
Cook the kimchi down before adding stock to develop depth, then simmer until the broth tastes integrated and full. Serve hot with steamed rice and finish with spring onions for freshness.
