Classic Kidney Bean Chilli
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Kimchi Jjigae
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.
Method
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- 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.
Ingredients
- 2 cloves Garlic minced
- 950ml Anchovy Stock or water
- 300g Tofu firm, cut into cubes
- 1 tbsp Gochujang
- 2 Spring onions sliced
- Black Pepper, to taste
- 60ml Kimchi Juice from the kimchi jar
- 1 tsp Sesame Oil
- Salt, to taste
- 300g Kimchi well-fermented, roughly chopped
- 200g Pork Belly sliced into bite-sized pieces (or canned tuna)
- 1 tbsp Soy Sauce
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.
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