Traditional Korean Kimchi Jjigae (Rich Pork & Kimchi Stew)
Korea's deeply comforting homestyle stew: well-aged sour fermented kimchi simmered slowly with thick pork belly slices, soft tofu blocks, enoki mushrooms, and scallions in an intensely flavorful, fiery-red umami broth.
Ingredients
Kimchi & Pork Belly Base
- 3 cups well-aged, sour Korean Napa cabbage kimchi, chopped
- 1/2 cup kimchi brine (essential for authentic depth)
- 300g (10 oz) pork belly or pork shoulder, sliced into bite-sized pieces
- 1 tbsp toasted sesame oil
- 1 tbsp Korean red chili powder (gochugaru)
- 1 tbsp Korean red chili paste (gochujang)
- 1 tbsp soy sauce
- 1 tsp sugar (balances the fermented sourness)
- 1 tbsp minced garlic
Broth & Vegetables
- 3.5 cups anchovy-kelp stock (or chicken stock / water)
- 1 block (300g) firm or medium-firm tofu, sliced into 1/2-inch thick slabs
- 1 cluster enoki mushrooms, base trimmed
- 2 scallions, sliced diagonally
- 1 fresh red chili and 1 green chili pepper, sliced
Instructions
Sauté Pork Belly & Sour Kimchi
Heat sesame oil in a Korean earthenware pot (ddukbaegi) or medium Dutch oven over medium-high heat. Add the sliced pork belly and cook for 3-4 minutes until lightly browned. Add the chopped sour kimchi, garlic, gochugaru, gochujang, and sugar. Sauté vigorously for 5 minutes until the kimchi softens and turns translucent.
Add Stock & Simmer
Pour in the anchovy stock, kimchi brine, and soy sauce. Bring to a rolling boil over high heat, then reduce to medium-low, cover with a lid, and simmer gently for 20 minutes to extract deep flavors from the pork and kimchi.
Add Tofu & Mushrooms
Uncover the stew and arrange the sliced tofu slabs and enoki mushrooms neatly on top. Submerge them slightly in the bubbling red broth. Simmer for an additional 7-8 minutes so the tofu absorbs the savory spicy flavors.
Finish & Serve
Scatter the sliced scallions, red and green chilies on top during the final minute. Serve bubbling hot at the table alongside warm bowls of steamed white rice and Korean side dishes (banchan).
Nutrition Facts
* Based on a 2,000 calorie diet.