Pork Belly Kimchi Jjigae (Korean Kimchi Stew) recipe

5 from 1 vote

Pork Belly Kimchi Jjigae (Korean Kimchi Stew) recipe

Do you have old kimchi in your fridge? If so, it's time to make easy and delicious Kimchi Jjigae! A traditional Korean stew, the spicy broth, tender pork belly, and jiggly tofu make this an absolute favorite. As a bonus, it's so simple to make! The main ingredient is old kimchi. In fact, the older, the better! A staple of Korean home cooking that should be a part of your cooking rotation.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Lunch, Main Course, Soup, Stew

Cuisine: Korean

Keyword: Jjigae, Kimchi, Pork Belly, Stew

Servings:

Calories: 1051kcal

Author: Lis Lam

Equipment

Large stock pot

Ingredients

3 cups kimchi old, well fermented, aged kimchi
1.5 lbs pork belly, cut into bite-sized chunks (they will shrink)
1.5 lbs pork bones (baby back pork ribs, pork riblets, leftover pork chop bones, etc.)
3 cups anchovy stock (or enough to cover)
1 heaping Tbsp gochujang
1 tsp sugar
1 package tofu
2 Tbsp sesame oil
2 Tbsp butter
1 green onion, chopped *optional garnish
1 Tbsp toasted sesame seeds *optional garnish
dash or two fish sauce *optional

Instructions

Saute kimchi. *Optional step if kimchi is not old enough or low quality.* In a large pot, add 1 tsp sesame oil + 1 tsp vegetable oil. Add kimchi and cook on medium heat until soft, caramelized, and the liquid is mostly evaporated, about 10-15 minutes.
Simmer. Add pork belly, pork bones, anchovy broth (or water), and gochujang. Cover and bring to a boil. Lower heat and simmer until pork belly is jiggly and tender, pork riblets/ribs are falling off the bone, and the kimchi is cooked braised and soft, about 25-30 minutes.
Add tofu. Cube tofu and add to the pot. Cover and simmer until heated through, about 5 minutes.
Taste Kimchi Jjigae. If it tastes flat, add a dash or two of fish sauce and mix. If it's too acidic, add a pinch of sugar. If it tastes too raw, cook 10-15 minutes longer.
Add sesame oil and butter. Add drizzle of sesame oil and butter. Garnish with green onion and sesame seeds.
Serve and enjoy. Ladle into bowls and serve with rice. *If using leftover pork chop bones, don't forget to remove them before serving. Pork ribs and riblets can be served, as is.

Video

Notes

*How can you tell when kimchi is old? Old kimchi is dark red, almost orange in color. The leaves are soft and there's lots of juice. When you take a bite, it fizzes in your mouth. That sour, overly acidic taste tells you it's time for Kimchi Jjigae!

**Store leftovers in the fridge, tightly sealed, for 3-4 days. Reheats well.

Variations:

Add udon noodles. Thick, chewy udon noodles add a very different texture. I buy frozen Sanuki or Shirakiku Udon noodles and keep on hand in the freezer.
Add ramen noodles. Easy, inexpensive instant noodles give a texturally satisfying element.
Make it vegan. Don't include the pork belly, pork bones, and fish sauce. And use vegan kimchi! For vegan kimchi stew, I recommend cooking down the kimchi to caramelize and intensify the kimchi flavor.
Swap the protein. Instead of pork belly and pork bones, add your favorite protein of choice. Spam, beef brisket, canned tuna, and even chicken all taste great.

Nutrition