🔥 Kimchi Jjigae — Spicy Korean Stew with Pork Belly
Spicy, rich, and deeply comforting — this stew is Korean soul food at its best. Perfect for a chilly day or when you just want something bold and cozy.
by foodandspot
5 Comments
foodandspot
📲 **Full instructions: Link in bio**
**🥘 What You’ll Need**
* 1 cup well-fermented kimchi (the older, the better!) * ½ onion, thinly sliced * 1 green onion, chopped * Mushrooms (I used enoki, but shiitake/oyster are great too) * Pork belly (or shoulder, ground pork, tofu, or canned tuna) * 2 tbsp Korean red chili flakes (gochugaru) * 1 tbsp minced garlic * 1 tbsp sugar * Water (enough to cover ingredients)
**🧑🍳 How to Make It** 1️⃣ Add everything to a pot – kimchi, pork, veggies, spices, and water 2️⃣ Bring to a boil, then simmer for 20+ min until flavors meld 3️⃣ Taste and adjust – add soy sauce or more gochugaru if needed
*tip:* Simmer longer if you want deeper flavor. Serve bubbling hot with a bowl of rice 🍚
Sagzmir
How many calories do you estimate?
Sagzmir
I know what I’m eating tonight! Thank you!
Johnny-Unitas
One of my favorites.
RexRonny
Often served with noodles added the last few minutes and some American cheese on top of that. Don’t be afraid to use generously with kimchi. We fry the pork belly in the pot, then add kimchi and let it fry for a while before adding spices and other ingredients. Strongly recommend to add some Korean dashi (anchovy stock) or similar for an authentic rich taste. We make it mostly when we have expired/sour kimchi in the fridge. Reasonable cheap food and very tasty
5 Comments
📲 **Full instructions: Link in bio**
**🥘 What You’ll Need**
* 1 cup well-fermented kimchi (the older, the better!)
* ½ onion, thinly sliced
* 1 green onion, chopped
* Mushrooms (I used enoki, but shiitake/oyster are great too)
* Pork belly (or shoulder, ground pork, tofu, or canned tuna)
* 2 tbsp Korean red chili flakes (gochugaru)
* 1 tbsp minced garlic
* 1 tbsp sugar
* Water (enough to cover ingredients)
**🧑🍳 How to Make It**
1️⃣ Add everything to a pot – kimchi, pork, veggies, spices, and water
2️⃣ Bring to a boil, then simmer for 20+ min until flavors meld
3️⃣ Taste and adjust – add soy sauce or more gochugaru if needed
*tip:* Simmer longer if you want deeper flavor.
Serve bubbling hot with a bowl of rice 🍚
How many calories do you estimate?
I know what I’m eating tonight! Thank you!
One of my favorites.
Often served with noodles added the last few minutes and some American cheese on top of that. Don’t be afraid to use generously with kimchi. We fry the pork belly in the pot, then add kimchi and let it fry for a while before adding spices and other ingredients. Strongly recommend to add some Korean dashi (anchovy stock) or similar for an authentic rich taste.
We make it mostly when we have expired/sour kimchi in the fridge. Reasonable cheap food and very tasty