Pork Belly Kimchi Jjigae (Korean Kimchi Stew) | Recipes by The Red Apron Lady

Kimchi jjigae is a common Korean dish that consists of tofu, beef or pork belly, scallions, and kimchi. It receives high popularity across the world not only because of its sour and spicy taste that goes very well with bowl after bowl of steamed rice. When making kimchi jjigae, it is best to use kimchi that has been stored in the fridge for about 2 weeks as it adds to the sourness of the stew.

 

 

120g of pork belly

2 cubes of organic tofu

2 tablespoons of Kimchi (preferably napa cabbage kimchi)

2 tablespoons of Gochujang sauce

10cm of spring onion (white end)

1 teaspoon of chopped shallot onion

1 teaspoon of rice wine

2 teaspoons of soy sauce

1/2 cup of water

1/2 tablespoon of oil

 

1. Marinate sliced pork belly with rice wine and soy sauce for 15 minutes.
2. In a Korean stone pot, heat some oil and sauté chopped red onion.
3. Add in kimchi and continue to sauté. Then, add in marinated pork belly and sauté until half cooked.
4. Add water, some kimchi sauce, and Gochujang sauce.
5. Add in organic tofu and bring the stew to boil.
6. Garnish with chopped spring onion and serve.