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Kimchi Jjigae (Korean Kimchi Stew)
40 minServes 3Nutri-Score C€€
C
40 min
40 minKimchi Jjigae (Korean Kimchi Stew)
what you need
Ingredients
pork belly (chopped into bite-sized pieces)Meat200 g
onion (chopped)Produce1 piece
zucchini (chopped)Produce1 piece
garlic (minced)Produce4 pieces
firm tofu (drained and cut into squares)Fresh300 g
cooking oilPantry15 ml
saltSpices2 g
black pepperSpices1 g
garlic powderSpices2 g
Korean red pepper flakesSpices10 g- gochujangPantry20 g
kimchi (well fermented, chopped)Fresh250 g- kimchi juiceFresh60 ml
soy saucePantry10 ml- sesame oilPantry10 ml
waterOther600 ml
per serving
Nutrition
286kcal
- Carbs
- 10 g
- Proteins
- 15 g
- Fat
- 21 g
what you’ll use
Tools
Stockpot
Frying pan
step by step
Method
- Step 1
Prepare the ingredients
- Chop the pork belly, onion, zucchini and garlic.
- Drain the tofu and cut it into squares.
- Step 2
Brown the pork belly
- Warm a small pot over medium heat with the oil.
- Add the pork belly and season with salt, black pepper and garlic powder.
- Blot away excess rendered fat with a paper towel if needed.
- Step 3
Add aromatics and kimchi
- Add the minced garlic and chopped onion and mix.
- Stir in the Korean red pepper flakes and gochujang.
- Add the kimchi and its juice and mix well.
- Step 4
Simmer the stew
- Add the soy sauce, sesame oil and water.
- Add the chopped zucchini and tofu.
- Cover with a lid and let it cook until the vegetables are tender.
- Step 5
Serve
- Remove the lid and serve the stew hot.
