Kimchi Jjigae

Ingredients

• 2 cups aged kimchi, chopped
• 1/2 lb pork belly or shoulder, sliced
• 1 block silken tofu
• 1/2 onion, sliced
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp gochujang (Korean red pepper paste)
• 1 tbsp soy sauce
• 2 cups water or anchovy stock
• 1 tsp sesame oil

Instructions

1. In a pot, sauté pork until lightly browned
2. Add kimchi and stir-fry for 3-4 minutes
3. Add garlic, gochugaru, and gochujang, stir for 1 minute
4. Pour in water/stock and bring to a boil
5. Reduce heat and simmer for 15-20 minutes
6. Add tofu (cut into chunks) and onion
7. Simmer for 5 more minutes
8. Drizzle with sesame oil and garnish with green onions

Notes

• The older the kimchi, the better the flavor
• Can substitute pork with tuna or make vegetarian
• Adjust spice level with gochugaru amount
• Serve with steamed white rice

Photos

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Variations

• Add ramen noodles for budae jjigae style
• Include mushrooms or zucchini
• Use seafood instead of pork