Cooking Lucid
Kimchi Jjigae
A bubbling, spicy stew of aged kimchi, pork belly, and tofu in a rich gochugaru broth. The ultimate Korean comfort food — warming, tangy, and deeply savory.
Prep 10 min
Cook 30 min
Total 40 min
Serves 4
Ingredients
Step 1 — Build the stew base
- 2 cups aged kimchi (chopped, with juice)
- 4 oz pork belly (sliced)
- 1 tbsp gochugaru (Korean chili flakes)
- 1 tbsp gochujang
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp sesame oil
- 4 garlic cloves (minced)
- 2 cups water or anchovy broth
Step 2 — Finish and serve
- 7 oz firm tofu (cubed)
- ½ medium onion (sliced)
- 2 green onions (sliced)
- Steamed white rice
Instructions
- 1
Sauté and simmer
Heat sesame oil in a pot over medium heat. Sauté pork belly until lightly browned. Add kimchi, garlic, gochugaru, and gochujang. Stir-fry 3–4 minutes until fragrant.
- 2
Simmer the stew
Add water or broth, soy sauce, and sugar. Bring to a boil, then simmer 15–20 minutes. Add onion and tofu, cook 5 more minutes.
- 3
Serve
Taste and adjust seasoning. Garnish with green onions and serve bubbling hot with steamed rice.
Nutrition per serving: 320 cal · 22g protein · 14g carbs · 20g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
