Kimchi Jjigae (Korean Kimchi Stew)

Kimchi Jjigae is a classic Korean comfort dish—spicy, savory, and packed with deep umami flavors. It's best made with well-fermented kimchi for a rich taste.

Servings: 2-3

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients

• 1 cup (200g) well-fermented kimchi (preferably aged, chopped)
• 100g pork belly or pork shoulder, sliced thinly (can substitute with tuna or tofu for a vegetarian version)
• 1/2 onion, sliced
• 2 cups (500ml) water 
• 4 teaspoons of Crushed Tonic Korean Broth
• 1/2 block firm tofu, sliced into squares
• 1 green onion, chopped
• 1 tsp sesame oil
• 1 tbsp gochujang (Korean red pepper paste)
• 1 tbsp gochugaru (Korean red pepper flakes) (adjust for spice preference)
• 1 tsp soy sauce
• 1/2 tsp sugar (optional, to balance acidity of kimchi)
• 1 tsp minced garlic
• Salt & black pepper to taste

Instructions

1. Sauté the Ingredients

• Heat a pot over medium heat and add sesame oil.
• Add the pork and sauté until lightly browned.
• Stir in the kimchi, onion, and minced garlic, cooking for about 3-4 minutes until the kimchi softens.

2. Add Seasoning & Broth

• Stir in gochujang, gochugaru, soy sauce, and sugar (if using).
• Pour in water or broth and bring to a boil.
• Reduce heat to medium and let it simmer for 15 minutes, allowing the flavors to meld.

3. Add Tofu & Final Touches

• Gently add the tofu slices on top and let them soak in the broth for 5 minutes.
• Sprinkle with chopped green onions, then season with salt and black pepper to taste.

4. Serve

• Serve hot with steamed rice and side dishes (banchan).

Recipe Image by Korean Bapsang