Kimchi Jjigae (Korean Kimchi Soup)

A delicious Korean recipe for Kimchi Jjigae, also called kimchi stew

4.87/5 (15)

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Course: Main course, Soups and broths

Cuisine: Korean

Servings: people

Calories: 568kcal

Put the anchovies, radish, green onion roots, and kombu in a pot.
7 large dried anchovies, 40 g of daikon radish, 4 young onion roots, 1 liter water, 4 pieces of kombu
Add water and bring to a boil over medium-high heat for 20 minutes.
Reduce to low heat and simmer for another 5 minutes.
Strain the broth.

In a pot over medium-high heat with a little oil, sear the meat. Set aside
150 g pork belly
In the same pot, over low heat, sauté the kimchi with its juice for 20 minutes. It should release juice.
450 g of Kimchi
Add the green onion stems, garlic, onions
2 pods garlic, 2 onions
Add seasonings.
2 teaspoons of Gochugaru, 1 tablespoon of Gochujang, 1 tablespoon of sugar
Put the pork back in.
Add enough anchovy broth to cover everything
Let it simmer uncovered over medium-high heat for 30 minutes. Meanwhile, rinse and cook your rice. Keep the water from the 2nd and 3rd rinse
White rice
After 30 minutes, compensate for water loss by adding the rice rinse water. You don't necessarily have to use it all. If you don't have enough, add more broth. And if you're out of that too, simply use water.
Water from the 2nd and 3rd rice rinse
Cover and simmer over medium-high heat for 10 minutes
Mix well, place the sliced tofu on the surface and cover again for 10 minutes over medium-high heat
160 g of firm Tofu
Turn off the heat, uncover and garnish with sesame oil and green onions. Season with salt to taste before serving
Sesame oil, Sliced green onions

If the kimchi sticks, the temperature is too high

It needs to simmer for a long time for the kimchi to release its juices. Patience is the key to good cooking

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