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Kimchi Stew (Jjigae)
Deep, soul-warming stew made with aged Kimchi.
🛒Ingredients
The sourer the Kimchi, the deeper the flavor of the stew.
👨🍳How to Cook
- 1
Stir-fry the chopped pork belly and aged Kimchi in a pot for 5 minutes.
- 2
Add water (or rice water) until the ingredients are just submerged.
- 3
Add Gochugaru and garlic, then bring to a boil.
- 4
Lower the heat and simmer for at least 20 minutes to let the flavors meld.
- 5
Add tofu and green onions in the last 5 minutes of cooking.
Frequently Asked Questions
Q: Does the Kimchi have to be old?
A: Yes, 'sour' or well-fermented Kimchi is essential for that deep, tangy flavor.
Q: Can I make it without meat?
A: Yes! Use canned tuna (very common in Korea) or just tofu for a lighter version.
Q: What is rice water?
A: The water from rinsing rice. It contains starch that gives the stew a thicker, silkier body.