Kimchi jjigae – Korean kimchi stew

Korea's most beloved stew – deeply flavoured with fermented kimchi, pork belly and tofu. Best made with well-ripened kimchi.

• 400 g well-fermented kimchi
• 200 g pork belly, sliced
• 300 g soft tofu
• 4 tbsp kimchi juice
• 1 tbsp gochujang
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tsp ginger
• 600 ml water or dashi stock
• 2 spring onions
• Salt if needed

Method

1. 1
   Fry the pork in sesame oil until slightly crispy.
2. 2
   Add the kimchi and kimchi juice. Cook for 5 minutes.
3. 3
   Add gochujang, garlic and ginger. Stir to combine.
4. 4
   Pour in the water or stock. Simmer for 20 minutes.
5. 5
   Add the tofu in large cubes. Simmer for another 10 minutes.
6. 6
   Taste and adjust seasoning. Garnish with spring onions. Serve with steamed rice.