Kimchi Jjigae
Deeply savory, spicy Korean kimchi stew with pork belly and tofu.
- pork belly, cut into 1/2-inch pieces12 oz
- neutral oil1 tbsp
- gochugaru1 tbsp
- garlic, minced4 cloves
- ginger, minced1 tbsp
- onion, sliced1
- aged kimchi, chopped1 lb
- gochujang1 tbsp
- doenjang1 tbsp
- kimchi juice½ cup
- anchovy-kelp stock4 cups
- sugar1 tsp
- firm tofu, cubed14 oz
- toasted sesame oil1 tbsp
- green onions, cut into 2-inch pieces4
- 1
Heat the neutral oil in a heavy pot or Dutch oven over medium heat. Add the pork belly pieces and brown for 3–4 minutes per side. Do not drain the rendered fat.
medium - 2
Add the gochugaru directly to the pork fat in the pot. Stir constantly for about 30 seconds until the oil turns red and the chili is fragrant.
medium - 3
Add the garlic, ginger, and onion. Cook, stirring, for 1 minute. Add the chopped kimchi and stir-fry for 5 minutes until the kimchi darkens slightly.
medium - 4
Stir in the gochujang and doenjang and cook for 30 seconds. Pour in the kimchi juice, anchovy-kelp stock, and sugar. Stir to combine.
medium - 5
Bring to a simmer and cook uncovered for 20 minutes, allowing the stew to reduce and deepen in flavor.
medium-low - 6
Add the cubed firm tofu gently and simmer for 5 more minutes.
medium-low - 7
Remove from heat. Drizzle in the toasted sesame oil and scatter the green onions over the top. Serve immediately, bubbling hot.
Deep, saucy, forgiving — the flavors marry in the fridge. This is prep's best friend. Reheat gently with a splash of water or stock to loosen it.
Home: Warm gently in a pan with a splash of water or stock to loosen — it's a braise, it's even better today.
On the go: Microwave covered with a splash of water or stock, ~2 min, stir halfway. Forgiving — it's better on day two.
Sous will tailor this to your own gear and where you actually eat once you sign up. Open in Sous →
Cook it with a chef at your shoulder.
Sous scales it without breaking the seasoning, coaches you through it for your gear, and remembers how it went. Fork this into your own library and make it yours — free.
Sous is an AI cooking assistant, not a food-safety authority. Use a thermometer for doneness — especially meat, poultry, eggs, and seafood — and trust your own judgment.