Spicy Korean Kimchi Jjigae with Tofu
A delightful Korean stew that's rich in flavor and spices
This traditional Korean dish, Kimchi Jjigae, combines the tangy and spicy flavors of aged kimchi with the smooth, creamy texture of tofu for a delicious and hearty stew.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Stew Base
For the Proteins
For Seasoning
For Garnishing
Preparation
Marinating the Pork Belly
Mix marinade
Mix the pork belly slices with 1 tablespoon of soy sauce and 1 teaspoon of sesame oil.
Refrigerate
Let it marinate for at least 20 minutes in the refrigerator.
Prep other ingredients
Prepare other ingredients while it marinates.
Preparing the Broth and Tofu
Combine base ingredients
In a large pot, combine the chopped kimchi, gochugaru, gochujang, and water or broth.
Simmer
Bring the mixture to a simmer over medium heat.
For extra depth of flavor, allow the kimchi to simmer longer before adding other ingredients.
Add tofu
Carefully add the tofu cubes to the simmering broth.
Make sure to handle the tofu gently to maintain its shape.
Cooking Process
Simmering the Stew
Allow the stew base to simmer for at least 30 minutes to let the flavors meld.
Adding the Proteins
Add marinated pork belly slices to the pot, stirring gently.
Final Seasoning
Stir in the fish sauce, 1 tablespoon of soy sauce, and the remaining sesame oil. Adjust seasoning to taste.
Plating & Serving
Spicy Korean Kimchi Jjigae with Tofu
Spicy Korean Kimchi Jjigae with Tofu
Plating & Serving
Ladle the stew into individual bowls, top with sliced green onions and toasted sesame seeds. Serve hot.