Korean Kimchi Jjigae Hotpot with Pork Belly and Tofu

Name: Korean Kimchi Jjigae Hotpot with Pork Belly and Tofu
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 4 cups of water; 2 cups of chicken stock; 2 tablespoons of gochujang (Korean red chili paste); 1 tablespoon of gochugaru (Korean red chili flakes); 1 tablespoon of soy sauce; 1 pound of pork belly; 1 cup of well-fermented kimchi; 1 block (14 oz) of tofu; 4 cloves of garlic; 1 teaspoon of ginger; 2 green onions; 1 green chili pepper; 1 tablespoon of sesame oil

Spicy and Comforting Korean Stew

A savory and flavorful Korean stew showcasing an aromatic blend of spicy kimchi, hearty pork belly, and soft tofu.

1 h 5 min
4
Intermediate

Ingredients

For the Broth

4 cups of water

2 cups of chicken stock

2 tablespoons of gochujang (Korean red chili paste)

1 tablespoon of gochugaru (Korean red chili flakes)

1 tablespoon of soy sauce

For the Main Ingredients

1 pound of pork belly

cut into 1-inch pieces

1 cup of well-fermented kimchi

roughly chopped

1 block (14 oz) of tofu

sliced into cubes

For Flavor Enhancements

4 cloves of garlic

minced

1 teaspoon of ginger

minced

2 green onions

sliced

For Garnishing

1 green chili pepper

thinly sliced

1 tablespoon of sesame oil

Preparation

Marinating the Kimchi

Combine Kimchi and Gochugaru

Combine the kimchi with 1 tablespoon of gochugaru in a bowl.

Rest to Marinate

Mix well and set aside for 10 minutes to marinate.

Ensure Coating

Ensure the kimchi is evenly coated for optimal flavor absorption.

Preparing the Pork Belly

Boil Water

In a large pot, bring 1 cup of water to a boil.

Parboil Pork Belly

Add the pork belly pieces and simmer for 5 minutes to parboil.

⚠ Important: Do not skip parboiling the pork belly to render excess fat.

Rinse and Set Aside

Remove the pork belly, rinse, and set aside.

💡 Pro Tip: Use leftover kimchi juice for additional depth of flavor.

Cooking Process

Simmering the Broth

Combine water and chicken stock in a pot, then add gochujang, gochugaru, and soy sauce. Bring to a simmer.

Adding Main Ingredients

Stir in the marinated kimchi, garlic, ginger, and parboiled pork belly. Simmer until tender.

Finishing Touches

Add tofu and green onions. Simmer for another 10 minutes.

🕰 Timing: Broth Preparation - 10 min; Main Ingredients - 30 min. 🌡 Heat Guide: Initial Simmer - Medium heat; Final Simmer - Low heat.

Plating & Serving