Kimchi Jjigae: Kimchi Stew with Pork Belly

Introduction

Kimchi Jjigae is a beloved Korean dish known for its spicy, tangy, and savory flavors. This hearty stew is a perfect comfort food that warms both the body and soul, especially during cold weather. The marriage of kimchi’s fermented goodness with succulent pork belly creates a rich and satisfying meal that is sure to delight your taste buds.

Ingredients

• 2 cups of well-fermented kimchi
• 1/2 lb pork belly, sliced into thin pieces
• 1 onion, sliced
• 3 cloves of garlic, minced
• 1 small tofu block, cubed
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 4 cups of water or unsalted broth
• Salt and pepper to taste
• Spring onions and toasted sesame seeds for garnish

Directions

1. Heat a pot over medium heat and add the pork belly slices. Cook until they start to brown and release some fat.
2. Add sliced onions and minced garlic to the pot. Stir until fragrant.
3. Add kimchi and gochugaru to the pot. Stir well to combine all the ingredients.
4. Pour water or broth into the pot and bring the stew to a simmer. Let it cook for about 20-30 minutes.
5. Season the stew with soy sauce, salt, and pepper according to your taste.
6. Add tofu cubes to the stew and let it simmer for another 5-10 minutes.
7. Drizzle with sesame oil and give it a final stir.
8. Serve the Kimchi Jjigae hot in bowls, garnished with chopped spring onions and toasted sesame seeds.

FAQ About Kimchi Jjigae: Kimchi Stew with Pork Belly

What is Kimchi Jjigae?

Kimchi Jjigae is a popular Korean stew made with fermented kimchi, tofu, vegetables, and often pork belly. It is a spicy and flavorful dish commonly enjoyed in Korean cuisine.

How is Kimchi Jjigae made?

To make Kimchi Jjigae, start by sautéing pork belly with kimchi, adding water or broth, tofu, vegetables, and seasoning like gochugaru (Korean red pepper flakes) and soy sauce. Let it simmer until the flavors meld together.

What does Kimchi Jjigae taste like?

Kimchi Jjigae has a bold and tangy flavor profile due to the fermented kimchi. It is spicy, savory, and slightly sour, with a depth of umami from the pork belly. The tofu adds a creamy texture to the stew.