Kimchi stew (kimchi jjigae) is a tangy, savory, spicy soup that’s a staple recipe in any Korean food lover’s kitchen. When made with aged kimchi, the soup develops a deep, rich flavor—even though it cooks in less than 30 minutes.
Kimchi Stew (Kimchi Jjigae)
Kimchi stew (kimchi jjigae) is a tangy, savory, spicy soup that's a staple recipe in any Korean food lover's kitchen. When made with aged kimchi, the soup develops a deep, rich flavor—even though it cooks in less than 30 minutes.
Ingredients
- 1/4 cup rice vinegar
- 6 garlic cloves minced
- 1 tablespoon grated fresh gingerroot
- 1 tablespoon sesame oil
- 1/2 teaspoon pepper
- 1 pound pork belly cut into 1/2-inch slices
- 1 cup kimchi preferably aged
- 1 small onion thinly sliced
- 32 ounces vegetable broth
- 1 cup sliced fresh shiitake mushrooms
- 1/2 cup kimchi juice
- 1/4 cup gochujang Korean red pepper paste
- 1 tablespoon gochugaru Korean red pepper flakes
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 8 ounces firm tofu cut into 1/4-inch slices
- 1 head baby bok choy quartered
- 2 green onions thinly sliced
- Hot cooked rice
Instructions
- In a shallow dish, combine the first 5 ingredients. Add pork; turn to coat. Let stand 15 minutes.
- In a wok or large saucepan, cook kimchi over medium heat until tender. Add onion; cook and stir until onion is tender, 4-5 minutes. Add the pork and marinating liquid. Cook and stir until pork is almost cooked through.
- Stir in vegetable broth, mushrooms, kimchi juice, gochujang, gochugaru, soy sauce and fish sauce. Bring to a boil. Stir in tofu and bok choy. Reduce heat; simmer, uncovered, until bok choy is tender, 10-15 minutes.
- Ladle soup into serving bowls. Sprinkle with green onions. Serve with rice.
