김치찌개/kimchi Jjigae Recipe

Name: Kalbi Asian Bistro (Korean Restaurant)s 김치찌개/Kimchi Jjigae Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 4 cups water or low-sodium chicken stock; 1 cups kimchi juice (from kimchi) or extra water; 1 tbs gochugaru (Korean red pepper flakes); 1 tsp gochujang (Korean red pepper paste); 1 tbs soy sauce (or tamari); 1 tsp fish sauce; 1 tsp sugar; 2 cups well-fermented napa cabbage kimchi (chopped, with juice reserved); 8 oz pork belly or shoulder (thinly sliced); 14 oz soft (silken/medium) tofu; 1 each onion (medium, thinly sliced); 2 stalks green onions (scallions); 3 cloves garlic (minced); 1 tsp vegetable oil (or sesame oil); 1 tsp sesame oil (optional finishing); 1 tsp black pepper; 1 tsp toasted sesame seeds (optional)

Inspired by Kalbi Asian Bistro (Korean Restaurant)

Time45m

Serves3

BRAISED KIMCHI, PORK & TOFU IN SPICY BROTH

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Ingredients

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Broth & Seasoning

4 cups water or low-sodium chicken stock

1 cups kimchi juice (from kimchi) or extra water

1 tbs gochugaru (Korean red pepper flakes)

1 tsp gochujang (Korean red pepper paste)

1 tbs soy sauce (or tamari)

1 tsp Fish sauce

1 tsp sugar

Main Ingredients

2 cups well-fermented napa cabbage kimchi (chopped, with juice reserved)

8 oz pork belly or shoulder (thinly sliced)

14 oz soft (silken/medium) tofu

1 each onion (medium, thinly sliced)

2 stalks green onions (scallions)

3 cloves Garlic (minced)

Aromatics & Garnish

1 tsp vegetable oil (or sesame oil)

1 tsp sesame oil (optional finishing)

1 tsp black pepper

1 tsp toasted sesame seeds (optional)

Method

Prep

Prepare ingredients

Thinly slice the pork into bite-sized strips if not pre-sliced. Drain tofu and cut into 1-inch wide cubes. Thinly slice the onion and trim/scissor-slice green onions into 1-2 inch lengths. Mince the garlic. Chop kimchi into roughly 1-inch pieces if not already chopped; reserve any kimchi juice.

Cook Pork & Kimchi

Heat a medium heavy-bottomed pot or dutch oven over medium heat. Add vegetable oil (or sesame oil) and swirl to coat. Add sliced pork in a single layer and cook, stirring occasionally, until the edges start to brown and most fat renders, about 4–5 minutes.

Add the chopped kimchi and cook with the pork for 3–4 minutes, stirring, so the kimchi softens and begins to caramelize. This step builds depth of flavor.

Stir in minced garlic and sliced onion; cook 1–2 minutes until fragrant and the onion begins to soften.

Build the Broth

Add gochugaru and gochujang to the pot and stir to coat the pork and kimchi, toasting the spices for about 30 seconds.

Pour in 4 cups water or stock plus the reserved kimchi juice (about 1 cup). Scrape up any browned bits from the bottom of the pot with a wooden spoon.

Add soy sauce, fish sauce, and sugar. Bring the pot to a gentle boil over medium-high heat.

Simmer

Once boiling, reduce heat to a low simmer and cook, uncovered, for 15–20 minutes to allow flavors to meld and the pork to become tender. Taste the broth and adjust seasoning with additional soy sauce, fish sauce, or salt if necessary.

Finish with Tofu & Green Onions

Gently slide tofu cubes into the simmering stew. Poach the tofu for 3–5 minutes—do not stir vigorously to avoid breaking it up.

Scatter the sliced green onions over the stew and simmer 1 more minute. Turn off the heat and drizzle the optional 1 tsp sesame oil and sprinkle black pepper and toasted sesame seeds on top.

Serve

Ladle kimchi jjigae into individual bowls, making sure each bowl gets pork, kimchi, and some tofu. Serve hot with steamed rice and optional banchan (side dishes).

Leftovers keep well refrigerated for up to 3 days; reheat gently on the stove. Flavors will deepen after sitting.