Kimchi Jjigae
The correct destiny of kimchi that has gone too sour to eat straight from the jar. Bubbling, red, faintly aggressive, and better on day two if it survives that long.
- Total time
- 19 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Fry the pork belly in a dry heavy pot over medium-high heat for 4 minutes until the fat renders and the edges brown.
Add the chopped kimchi, gochugaru, gochujang and sugar, and stir-fry in the pork fat for 4 minutes so the kimchi loses its raw edge and the paste darkens.
Pour in the water and kimchi brine, bring to a boil, then simmer briskly for 7 minutes; the pork must be fully cooked through with no pink remaining.
Slide in the tofu slabs, add the soy sauce, and simmer gently for a further 3 minutes without stirring hard so the tofu stays intact.
Taste and adjust with more brine or soy, then scatter over the spring onions and take the pot straight to the table still bubbling.
Read all that and thought “absolutely not”?
Completely fair. Kimchi Jjigae is sitting in the Korean kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Korean kitchen
Chewy, fiery and built for sharing at 1am.