Easy Pork Kimchi Jjigae with Aged Kimchi
Aged kimchi makes the best kimchi jjigae. Sour aged kimchi and pork come together to create the most authentic and flavorful kimchi stew.
Equipment
- 1 kitchen scissors
- 1 Knife & cutting board
- 1 wok pot
- 1 ladle
Ingredients
- 300 g pork belly
- 1/3 head aged kimchi (If it's big kimchi, you can use 1/4 head)
- 1 tbsp minced garlic
- 1 ladle kimchi juice
- 0.5 tbsp Korean beef dashida
- 450 ml water
- 1/2 onion
- 1/2 stalk green onion
- 1/2 block tofu (125g)
- 1 tbsp cooking oil
- 1 tbsp sugar (for sour kimchi. You can reduce or skip it if your kimchi isn't too sour)
- 1 tbsp Korean anchovy fish sauce
Instructions
- Cut the pork belly and kimchi into bite-sized pieces.Tip: Use kitchen scissors to cut directly into the pot — no cutting board to clean! Slice the onion and finely chop the green onion.
- Heat 1 tbsp of oil in a wok or pot over medium heat.Add the pork belly and cook until the surface is no longer pink.
- Add the minced garlic and stir-fry for another minute.
- Add the chopped kimchi and 1 tbsp of sugar. (Skip or reduce sugar if your kimchi isn’t too sour.)
- Pour in 450ml of water.Add 1 ladle of kimchi juice, 1 tbsp anchovy sauce, and 0.5 tbsp beef stock powder.
- Add the onion and green onion.Cover with a lid and simmer over medium-low heat for about 20 minutes. If the water reduces too much, add a little more water as needed.If you cook longer, it tastes better!
- Cut the tofu into bite-sized cubes and gently add to the stew.Simmer for another 3 minutes, then serve hot.
Pork Kimchi Jjigae 돼지고기 김치찌개
- The fat rendered from the pork gives the broth a rich and deep flavor.
- Jal meokgetseumnida! 잘 먹겠습니다!
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