Kimchi Jjigae with Pork
A fiery, deeply savory Korean stew built on kimchi, pork belly, and tofu in one pot. Ready in 15 minutes with pantry staples and a jar of kimchi.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
comfortheartykoreanporktendersilkyweeknightstew
Ingredients
- 8 oz pork belly, thinly sliced
- 1.5 cups kimchi, chopped
- 6 oz firm tofu, cubed
- 2 cups chicken or pork broth
- 1 tbsp gochugaru (Korean red chili flakes)
- 2 pieces scallions, chopped
Instructions
- 1
Heat a heavy pot or Dutch oven over medium-high until hot, about 1 minute.
- 2
Add pork belly and cook, stirring, until edges are browned and some fat renders, ~4 minutes.
- 3
Add kimchi and gochugaru, stir well, and cook until fragrant, ~1 minute.
- 4
Pour in broth and bring to a rolling boil, then reduce heat to medium-low.
- 5
Add tofu and simmer gently, uncovered, until pork is cooked through, ~5 minutes.
- 6
Stir in scallions and serve immediately in bowls.
Tools you’ll need
- heavy pot or Dutch oven (5-quart)
- wooden spoon or silicone spatula
- cutting board
- sharp knife
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