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Kimchi jjigae

A saucepan serving kimchi jjigae

Kimchi jjigae

Name: Kimchi jjigae
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: Korean
Ingredients: 400g mature kimchi; 1 tbsp vegetable oil; ¼ small brown onion finely sliced; 200g pork belly finely sliced; 1½ tsp gochugaru (Korean red pepper flakes); 1 tsp caster sugar; 150g firm tofu drained; 2 spring onions finely chopped

Da-Hae West

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Serves 2

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 4.9 out of 5.8 ratingsRate

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Make this spicy, warming Korean comfort food using pork belly and mature kimchi for maximum flavour

Dairy-free

Egg-free

Low sugar

Nut-free

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Kimchi jjigae is a real comfort food for many in Korea. Served bubbling hot, usually in an earthenware pot to maintain the heat, it is spicy, warming and delicious with a bowl of freshly steamed rice. To make kimchi jjigae, always use very mature kimchi that is sour from fermentation for maximum flavour. This recipe is for pork belly kimchi jjigae, which is one of the most popular versions, but tinned tuna is often used too - just gently stir it in near the end before adding the tofu to prevent it breaking up too much.

Ingredients

Nutrition

Units:

MetricUS

400g mature kimchi
1 tbsp vegetable oil
¼ small brown onion

finely sliced
200g pork belly

finely sliced
1½ tsp gochugaru

(Korean red pepper flakes)
1 tsp caster sugar
150g firm tofu

drained
2 spring onions

finely chopped

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Nutrition: Per serving

kcal452
fat31g
saturates9g
carbs10g
sugars7g
fibre4g
protein31g
salt3.69g

Method

step 1

Drain the kimchi in a sieve over a measuring jug (you'll need about 100ml brine, so top up with more from the jar if needed). Heat the oil in a large saucepan over a high heat and fry the drained kimchi, brown onion and pork belly for 5 mins. Stir in the gochugaru and sugar, then fry for another 2 mins. Pour in 800ml water and the reserved kimchi brine, then bring to the boil. Simmer, uncovered, over a high heat for 15 mins.
step 2

Slice the tofu into 5cm squares that are about 1cm thick, then arrange these over the kimchi jjigae. Cover the pan with a lid and cook for 3-4 mins, or until the tofu is heated through. Scatter over the spring onions to serve.

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A star rating of 4.9 out of 5.8 ratings

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