Kimchi Jjigae
The stew that exists because kimchi got too sour to eat straight. Old kimchi is not a compromise here — it is the whole point.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Revisions
- 1
Allergens
- fish
- shellfish
- soya
Named from the ingredients as written, including those carried in from sub-recipes. This is not a guarantee — check the labels on what you actually buy, and note that a product’s recipe can change.
Ingredients
Method
Fry the pork belly in a dry heavy pan over medium-high heat for 5 minutes, until the fat has rendered and the edges have browned.
Add the kimchi and cook for 6 minutes, stirring. Frying the kimchi before any liquid goes in is the difference between a deep stew and a sour soup.
Stir in the gochugaru, gochujang, sugar and garlic and cook for 1 minute, until the paste darkens and smells toasted rather than raw.
Pour in the kimchi brine and the stock, bring to a boil, then simmer uncovered for 15 minutes.
Lay the tofu slices on top and simmer for a further 5 minutes without stirring, so they warm through and stay whole.
Scatter the spring onions over and take the pan to the table. Taste before you add salt — kimchi, gochujang and anchovy stock are all salty already.