KIMCHI JJIGAE | How I Make Kimchi Jjigae | Homemade Korean Stew Recipe

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.

If using pork, cut it into bite-sized pieces and sauté in a pot until browned.

Add diced onion and minced garlic, and sauté until fragrant.

Stir in the older fermented kimchi and kimchi liquid, cooking for a few minutes.

Add Korean soybean paste, red pepper powder, and sugar, mixing well.

Pour in water and bring to a boil.

Reduce heat and let it simmer for a while.

Add firm tofu and enoki mushrooms, cooking until heated through.

Finish with chopped scallions before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens