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Delicious Kimchi Jjigae Recipe: A Cozy Korean Stew

Delicious Kimchi Jjigae: A Cozy Korean Stew Recipe

There’s something so heartwarming about a bowl of steaming hot Kimchi Jjigae. It reminds me of cozy nights spent with friends, sharing stories and laughter over a hearty meal. This Korean stew is not just a dish; it’s a hug in a bowl, perfect for chilly days or when you need a bit of comfort food in your life.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

For the Kimchi Jjigae
  • 2 cups kimchi chopped
  • 1 cup pork belly sliced (or tofu for a vegetarian option)
  • 1 medium onion sliced
  • 2 green onions chopped for garnish
  • 2 cloves garlic minced
  • 1 teaspoon ginger minced
  • 4 cups water or vegetable broth
  • 1 tablespoon gochugaru Korean red pepper flakes
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 block tofu optional, cubed

Equipment

  • Large Pot

Method
 

  1. Step 1: In a large pot, heat the sesame oil over medium heat. Once hot, add the pork belly (or tofu) and cook until browned.
  2. Step 2: Add the sliced onion, minced garlic, and ginger to the pot. Sauté until the onion becomes translucent.
  3. Step 3: Stir in the chopped kimchi and gochugaru. Let it cook for an additional 5 minutes.
  4. Step 4: Pour in the water or vegetable broth and bring the mixture to a boil.
  5. Step 5: Reduce the heat and let it simmer for 20-30 minutes.
  6. Step 6: If using tofu, add it during the last 5 minutes of cooking.
  7. Step 7: Season with soy sauce and adjust to taste. Garnish with chopped green onions before serving.

Notes

Leftover Kimchi Jjigae can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over medium heat.