Kimchi Pork Tofu Stew (Kimchi Jjigae)

Big Asia Supermarket Online

Servings

4 people

Calories

506

Cuisine

Korean

Kimchi jjigae is one of Korea’s most loved comfort dishes, known for its rich, spicy and slightly tangy broth. Made with aged kimchi, pork belly, tofu and pantry staples like gochugaru, soy sauce and sesame oil, this stew is bold, warming and perf...

Kimchi Pork Tofu Stew (Kimchi Jjigae)

Ingredients

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    • 300 g pork belly or pork shoulder, sliced

    • 2 cups aged kimchi, roughly chopped

    • 1 tbsp kimchi juice, optional but recommended

    • 300 g firm tofu, sliced

    • 1 small onion, sliced

    • 2 spring onions, sliced

    • 2 cups water or anchovy stock

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    • 1 tbsp sesame oil

    • 1 tbsp Korean chilli flakes, gochugaru

    • 1 tbsp soy sauce

    • 1 tsp fish sauce

    • 1 tsp sugar, optional, to balance sourness

    • 2 cloves garlic, minced

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    • Enoki mushrooms

    • Napa cabbage

    • Korean rice cakes

    • Extra chilli oil

    • Instant noodles or udon

    Directions

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      1. Heat sesame oil in a pot over medium heat. Add the sliced pork and cook for 3 to 4 minutes until lightly browned.

      2. Add the chopped kimchi and garlic, then stir-fry for another 3 minutes. This helps release the kimchi’s flavour and gives the stew a deeper, richer taste.

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      1. Add the water or anchovy stock, kimchi juice, gochugaru, soy sauce, fish sauce and sugar if using.

      2. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes so the pork becomes tender and the broth develops a spicy, tangy flavour.

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      1. Gently place the tofu slices into the stew. Try not to stir too much, so the tofu stays in pieces.

      2. Simmer for another 5 minutes until the tofu is warmed through.

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      1. Add the sliced onion and spring onions. Simmer for 2 to 3 minutes until softened.

      2. Taste and adjust with extra soy sauce, fish sauce or kimchi juice if needed.