Kimchi Jjigae with Tofu and Pork

Ingredients

• 2 cups (470ml) kimchi, well-fermented and chopped 2 cups (470ml) kimchi, well-fermented and chopped
• 200g (7oz) pork belly, thinly sliced 200g (7oz) pork belly, thinly sliced
• 1 block of firm tofu, cut into cubes 1 block of firm tofu, cut into cubes
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 green onions, chopped 2 green onions, chopped
• 1 tablespoon gochujang (Korean red pepper paste) 1 tablespoon gochujang (Korean red pepper paste)
• 1 tablespoon gochugaru (Korean red pepper flakes) 1 tablespoon gochugaru (Korean red pepper flakes)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 4 cups (940ml) vegetable or beef broth 4 cups (940ml) vegetable or beef broth
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 7g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 22g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat. Add the pork belly and cook until browned.
2. 2.
   Add the minced garlic, sliced onion, and chopped green onions. Sauté until the onions become translucent.
3. 3.
   Stir in the gochujang and gochugaru, coating the ingredients evenly.
4. 4.
   Add the chopped kimchi and continue to cook for 5 minutes, allowing the flavors to meld together.
5. 5.
   Pour in the vegetable or beef broth and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes.
6. 6.
   Gently add the tofu cubes to the pot and simmer for an additional 5 minutes.
7. 7.
   Season with soy sauce, sesame oil, and salt to taste.
8. 8.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Kimchi — Ensure that the kimchi used is well-fermented for the best flavor. If the kimchi is too sour, you can balance it by adding a small amount of sugar.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for a spicier stew or reduce it for a milder version.
• Tofu — Use firm tofu to prevent it from breaking apart during cooking. If desired, you can also use silken tofu for a softer texture.
• Pork belly — For a leaner option, you can substitute pork belly with pork shoulder or chicken.

Tips & Tricks

• For an extra kick of flavor, add a small amount of fish sauce or anchovy stock to the stew.
• If you prefer a thicker broth, dissolve 1 tablespoon of cornstarch in water and add it to the stew during the last few minutes of cooking.
• Leftover Kimchi Jjigae tastes even better the next day as the flavors continue to develop. Simply reheat it gently on the stovetop.

Serving advice

Serve Kimchi Jjigae hot in individual bowls, accompanied by steamed rice. Garnish with additional chopped green onions for a fresh touch.

Presentation advice

To enhance the presentation, sprinkle some toasted sesame seeds and drizzle a few drops of sesame oil on top of the stew. The vibrant red color of the broth against the white tofu and green onions creates an appetizing visual contrast.