Nothing says comfort like a bubbling pot of Korean Kimchi Stew aka Kimchi Jjigae. Spicy, pungent, and oh so delicious! The best way to get rid of old kimchi.
Course: Dinner, Lunch, Main Course, Soup, Stew
Keyword: Jjigae, Kimchi, Stew
Author: The Subversive Table | Lis Lam
2cupskimchi + juiceold + stinky kimchi required!
2cupspork belly, cut into bite-sized chunks(about 2 lbs)
1packagetofuadd more or less, depending on your preference
1green onion, choppedoptional garnish
1Tbsptoasted sesame seedsoptional garnish
Add kimchi, pork belly, water, gochujang, and sugar to a large pot. Cover and bring to a boil. Lower heat and simmer until pork belly and kimchi is soft and cooked through, about 25-30 minutes. At the end of the cooking time, the kimchi should be soft and cooked through. The pork belly jiggly and unctuous. The liquid should be vibrantly red, almost orange in color.
Add tofu and simmer until heated through, about 2-3 more minutes.
Add sesame oil, and butter. Garnish with green onion and sesame seeds. Serve with rice and enjoy!
*Kimchi stew aka Kimchi Jjigae is a braised kimchi soup without much liquid.Â However, if you prefer a little more soup, add 1 cup water.Â Â