Quick & Delicious Kimchi Stew! - Kimchi Jjigae

pork belly

🥗Healthier: chicken

💰Cheaper: pork shoulder

Chicken is leaner, while pork shoulder is more economical.

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh offers a similar texture with added protein.

gochugaru

🥗Healthier: paprika

💰Cheaper: red pepper flakes

Paprika provides color and flavor, while red pepper flakes are often more accessible.

kimchi

🥗Healthier: fermented vegetables

💰Cheaper: sauerkraut

Fermented vegetables maintain probiotic benefits, while sauerkraut is budget-friendly.

Prepping the vegetables: slice the onion, chop the garlic, and prepare the spring onions.

Blanch the pork belly in boiling water.

Slice the tofu into 1 cm thick rectangles.

Prep the kimchi by cutting it into smaller pieces if necessary.

Cut the pork belly into bite-sized pieces after blanching.

Mix the marinade with black pepper and mirin, then coat the pork belly.

Prepare the sauce by mixing gochugaru, gochujang, and light soy sauce.

In a pot, combine the pork, kimchi, soaked shiitake mushrooms, chicken stock, and kombu.

Bring to a boil, then simmer until the flavors meld together.

Add the tofu and spring onions towards the end of cooking.

Serve hot and enjoy.

Cooking Techniques

Spice Level:

Allergens