Spicy Pork and Kimchi Stew — Pork Kimchi Jjigae
Korean stew of aged kimchi simmered with pork belly, soft tofu, onion, and scallion in a tangy gochugaru broth, served with a bowl of short-grain rice on the side.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Slice pork belly into 1cm strips. Roughly chop kimchi and reserve 60ml juice. Cut tofu into 2cm cubes. Thinly slice onion. Cut scallions into 3cm batons. Finely grate garlic. Measure all remaining ingredients.
Boil
Combine rinsed rice with 240ml water in a small saucepan, bring to a boil over high heat, cover, reduce to lowest heat, and cook 12 minutes. Rest covered off heat 5 minutes until fluffy.
Sear
Heat sesame oil in a heavy pot over medium-high. Add pork belly strips, render 4 minutes until fat turns translucent and edges crisp. While pork cooks, prepare remaining ingredients.
Build
Add chopped kimchi and onion, stir-fry 5 minutes over medium-high until kimchi softens and turns deep red and onion becomes translucent. Stir in gochugaru, doenjang, gochujang, garlic, and brown sugar; fry 60 seconds until paste clings to pork and chilli blooms.
Simmer 1
Pour in 700ml water and 1/4 cup kimchi juice, bring to a boil, then reduce to medium and simmer uncovered 12 minutes until broth deepens red and pork is tender.
Simmer 2
Slide tofu cubes into stew, simmer 4 minutes on medium without stirring until tofu warms through and absorbs broth. Scatter scallion batons over top, simmer 60 seconds until just wilted.
Plate
Transfer bubbling stew to serving bowls and serve alongside the cooked rice.
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