Kimchi jjigae is a staple Korean stew that is known for its spicy and sour taste. Made with kimchi, pork belly, tofu, and a variety of vegetables, this hearty dish is a comforting meal that will warm your soul. The combination of spicy and sour flavors from the kimchi and the savory pork belly creates a perfect balance that will leave your taste buds satisfied. This dish is perfect for those who are looking for a bold and flavorful meal that is easy to make.
- 1 cup of kimchi
- 4 ounces of pork belly
- 1/2 cup of diced onion
- 1/2 cup of diced zucchini
- 1/2 cup of diced tofu
- 2 cloves of minced garlic
- 2 cups of water
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- Salt and pepper to taste
- Cut the pork belly into bite-sized pieces and season with salt and pepper.
- In a pot, add the pork belly and cook over medium heat until it’s browned and crispy.
- Add the diced onion, zucchini, and minced garlic to the pot and sauté until the vegetables are soft and fragrant.
- Add the kimchi to the pot and stir to combine with the vegetables.
- Add the water, gochugaru, gochujang, soy sauce, and sugar to the pot and stir until everything is well combined.
- Bring the stew to a boil, reduce the heat to low, and let it simmer for 15-20 minutes.
- Add the diced tofu to the pot and let it cook for an additional 5-10 minutes.
- Serve the kimchi jjigae hot with a bowl of rice.