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Per serving
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- 1
Marinate the pork belly
Cut the pork belly into 1/2-inch slices. In a shallow dish, combine the rice vinegar, minced garlic, grated ginger, sesame oil and black pepper. Add the pork and turn to coat. Let it stand 15 minutes — this quick marinade builds a whole extra layer of flavor before the pot even gets hot.
- 2
Saute the kimchi and onion
In a wok or large saucepan, cook the kimchi over medium heat until tender. Add the thinly sliced onion; cook and stir until the onion is tender, 4-5 minutes. Giving these a head start is what makes them melt into the finished stew.
- 3
Cook the pork
Add the pork along with its marinating liquid. Cook and stir until the pork is almost cooked through, about 5-6 minutes. It doesn't need to be fully done yet — it finishes in the simmer.
- 4
Build and simmer the stew
Stir in the vegetable broth, sliced shiitake mushrooms, kimchi juice, gochujang, gochugaru, soy sauce and fish sauce. Bring to a boil. Stir in the tofu, cut into 1/4-inch slices, and the quartered bok choy. Reduce the heat and simmer, uncovered, until the bok choy is tender, 10-15 minutes.
- 5
Serve
Ladle the stew into bowls, sprinkle with thinly sliced green onions and serve with hot cooked rice on the side. In Korea this often lands in the middle of the table as a communal pot — everyone gets a spoon.
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Kimchi Jjigae (Korean Pork and Tofu Stew)
Created by: SpiceRouteCooks
Ingredients
- 1/4 cup rice vinegar
- 6 garlic cloves
- 1 tbsp fresh ginger
- 1 tbsp sesame oil
- 1/2 tsp black pepper
- 1 lb pork belly
- 1 cup kimchi
- 1 onion
- 32 oz vegetable broth
- 1 cup shiitake mushrooms
- 1/2 cup kimchi juice
- 1/4 cup gochujang
- 1 tbsp gochugaru
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 8 oz firm tofu
- 1 baby bok choy
- 2 green onions
- cooked white rice
Instructions
- Marinate the pork bellyCut the pork belly into 1/2-inch slices. In a shallow dish, combine the rice vinegar, minced garlic, grated ginger, sesame oil and black pepper. Add the pork and turn to coat. Let it stand 15 minutes — this quick marinade builds a whole extra layer of flavor before the pot even gets hot.
- Saute the kimchi and onionIn a wok or large saucepan, cook the kimchi over medium heat until tender. Add the thinly sliced onion; cook and stir until the onion is tender, 4-5 minutes. Giving these a head start is what makes them melt into the finished stew.
- Cook the porkAdd the pork along with its marinating liquid. Cook and stir until the pork is almost cooked through, about 5-6 minutes. It doesn't need to be fully done yet — it finishes in the simmer.
- Build and simmer the stewStir in the vegetable broth, sliced shiitake mushrooms, kimchi juice, gochujang, gochugaru, soy sauce and fish sauce. Bring to a boil. Stir in the tofu, cut into 1/4-inch slices, and the quartered bok choy. Reduce the heat and simmer, uncovered, until the bok choy is tender, 10-15 minutes.
- ServeLadle the stew into bowls, sprinkle with thinly sliced green onions and serve with hot cooked rice on the side. In Korea this often lands in the middle of the table as a communal pot — everyone gets a spoon.