Korean Kimchi Jjigae

Ingredients

• 2 cups well-fermented kimchi (the more sour the better), chopped
• 200g pork belly, sliced
• 1/2 onion, sliced
• 2 spring onions
• 2 garlic cloves
• 1 tbsp gochugaru (Korean chilli flakes)
• 1 tbsp gochujang
• 1 tsp sugar
• 1 tbsp sesame oil
• 500ml water or stock
• 200g tofu, cubed

Instructions

1. Brown the pork belly in sesame oil until golden.
2. Add the onion, garlic, gochugaru and gochujang; fry 2 minutes.
3. Stir in the kimchi and cook 5 minutes — this deepens the flavour.
4. Pour in the water and sugar; simmer 15 minutes.
5. Add the tofu and cook another 5 minutes.
6. Top with spring onion.

Serving suggestions

• Serve with steamed rice.

Storage & reheating

Keeps 4 days; tastes better the next day.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions