Korean Kimchi Jjigae Hotpot with Pork Belly and Tofu
A savory and flavorful Korean stew showcasing an aromatic blend of spicy kimchi, hearty pork belly, and soft tofu.
Preparation
Get these tasks done before you start cooking.
Marinating the Kimchi
- 1
Combine Kimchi and Gochugaru
Combine the kimchi with 1 tablespoon of gochugaru in a bowl.
- 2
Rest to Marinate
Mix well and set aside for 10 minutes to marinate.
- 3
Ensure Coating
Ensure the kimchi is evenly coated for optimal flavor absorption.
Preparing the Pork Belly
- 1
Boil Water
In a large pot, bring 1 cup of water to a boil.
- 2
Parboil Pork Belly
Add the pork belly pieces and simmer for 5 minutes to parboil.
Tip: ⚠ Important: Do not skip parboiling the pork belly to render excess fat.
- 3
Rinse and Set Aside
Remove the pork belly, rinse, and set aside.
Tip: 💡 Pro Tip: Use leftover kimchi juice for additional depth of flavor.
How to Make Korean Kimchi Jjigae Hotpot with Pork Belly and Tofu
Total time: 1 h 27 min · Yields 4 servings
- 1
Simmering the Broth
Combine water and chicken stock in a pot, then add gochujang, gochugaru, and soy sauce. Bring to a simmer.
- 2
Adding Main Ingredients
Stir in the marinated kimchi, garlic, ginger, and parboiled pork belly. Simmer until tender.
- 3
Finishing Touches
Add tofu and green onions. Simmer for another 10 minutes.
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