Recipe: Kimchi-Jjigae (Pork Belly Kimchi Stew)
Korean cuisine is becoming more and more popular, with many Korean restaurants opening worldwide. It is a common belief to think that cooking a Korean meal is hard, requires time and effort, or is simply not possible outside of Korea. However, Korean cuisine is a lot more about keeping a homemade touch, and with only a few vital ingredients (easy-to-find or make!), anyone can cook up a delicious Korean meal!
Serves 4 people
Preparation: 10 minutes
Cooking Time: 45 minutes
- Adapted recipe from Caroline Hwang's Mi primer Libro de Cocina Coreana
- 1 lb. pork belly, sliced
- 1 small onion, sliced
- 2 small carrots, diced
- 28 oz. kimchi (2 14oz. jars)
- 300ml kimchi juice
- 3 tsp. crushed garlic
- 16 oz. tofu, cubed
- 2 tsp. gochugaru, or chili flakes (add more or less to taste)
- salt and pepper (to taste)
- 2 Tbsp. mirin, or soju
- 2 Tbsp. grapeseed oil
- 2 tsp. gochujang (or to taste)
- 2 Tbsp. soy sauce
- Toasted sesame seed oil (to drizzle)
Note: If you are making your own kimchi, use older kimchi as it will be more flavorful.
- Mix the pork belly slices with the mirin, salt and pepper.
- Heat the grapeseed oil in a pan, add the pork belly and fry until they turn a bit crispy on the surface.
- Add the onion, kimchi and kimchi juice. Let it bubble for 5 minutes, stirring.
- Add the remaining ingredients, then add water to cover all the ingredients, and let simmer on low heat for 30 minutes.
- Drizzle some sesame oil, and let sit for 15 minutes.
- Mix well, and serve! This meal goes well with rice, and is perfect to share amongst friends and family.
- A lot of the “other ingredients” quantities can be changed based on personal preference.
- Other vegetables can be added, especially when they are in season. Feel free to experiment with flavors and textures!
- Although not the most spicy dish, remember to add the gochujang carefully if you cannot handle spice well.
- Massage the pork belly well before cooking it so it becomes more tender.
- You can add enoki mushrooms for extra flavor, while letting the stew sit for 15 minutes.
Kimchi-jjigae is personally one of our favorite dishes to make, especially during the colder months. The hot dish, along with the spice from the gochujang and kimchi, will warm your body right up, and the mix of flavors will fill you up in no time at all!
Written by Lucille Bamber