Kimchi Jjigae (김치찌개 - Kimchi Stew)

Recipe & Instructions (US Units)

Ingredients:

• 1 tbsp sesame oil or vegetable oil
• 8 oz pork shoulder or pork belly, cut into bite-sized pieces (OR use canned tuna or omit for vegetarian)
• 1 cup aged/fermented kimchi, chopped, plus 2-3 tbsp kimchi juice
• 1/2 medium onion, sliced
• 2-3 cloves garlic, minced
• 1-2 tsp gochugaru (Korean chili flakes), adjust to spice preference
• 1/2 tbsp gochujang (Korean chili paste) (optional, for deeper flavor/color)
• 3 cups water or anchovy/vegetable broth
• 1/2 block (about 8 oz) medium-firm or firm tofu, sliced into 1/2-inch thick pieces
• 1-2 green onions, sliced
• Optional: Dash of soy sauce or fish sauce to taste
• Cooked rice for serving

Instructions:

1. Sauté Aromatics & Pork (if using): Heat oil in a medium pot over medium heat. Add pork and cook until lightly browned. Add chopped kimchi and onion, cook for 5-7 minutes, stirring occasionally, until kimchi softens and onion is translucent.
2. Add Flavor Base: Stir in minced garlic, gochugaru, and gochujang (if using). Cook for 1 minute more until fragrant.
3. Simmer: Pour in the kimchi juice and water/broth. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15-20 minutes to allow flavors to meld.
4. Add Tofu & Finish: Gently add the sliced tofu and sliced green onions (reserve some for garnish). Simmer for another 5-7 minutes, until tofu is heated through.
5. Season & Serve: Taste and adjust seasoning if needed with soy sauce/fish sauce or more kimchi juice/gochugaru. Ladle the hot stew into bowls, garnish with reserved green onions, and serve immediately with cooked rice.

What Makes It Special:

Kimchi Jjigae is the ultimate Korean comfort food – a hearty, spicy, savory, and pungent stew beloved across Korea. Made with well-fermented kimchi, it delivers a complex depth of flavor that is both warming and intensely satisfying. The addition of pork (or tuna/tofu) and vegetables makes it a complete and adaptable meal, perfect for a cold day. It's a staple dish found in almost every Korean home and restaurant.