kimchi jjigae kimchi stew
Soups & Salads
Kimchi Jjigae Kimchi Stew
This beloved Korean stew features savory pork belly, tofu, and a bold broth thanks to the tangy kimchi simmered with it.
Ingredients
- 10 small dried anchovies (about 1/4 ounce)
- 9 cups water
- 1 tablespoon toasted sesame oil
- 3/4 pound skinless pork belly, cut into 1-inch cubes
- 2 cups baechu-kimchi (napa cabbage kimchi), cut into 1-inch pieces
- 2 1/2 tablespoons gochugaru
- 1 (1-pound) package firm tofu, drained and cut into 1/2-inch-thick planks
- 1/2 cup sliced scallions (about 3 large scallions), plus more for garnish
- 1 tablespoon ganjang (such as koko)
- 4 garlic cloves, finely chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- cooked white rice, for serving
Directions
- Heat a large Dutch oven over medium-high. Add dried anchovies; cook, stirring occasionally, until toasted, about 2 minutes. Add 9 cups water, and bring to a boil over high. Reduce heat to medium, and simmer, undisturbed, until water has reduced to about 7 cups, about 30 minutes. Pour broth through a fine wire-mesh strainer placed over a large heatproof bowl; discard anchovies. Set broth aside. Wipe Dutch oven clean, and dry well.
- Heat oil in Dutch oven over high. Add pork in an even layer; cook, undisturbed, until browned on 1 side, about 3 minutes. Flip pork, and continue cooking, turning occasionally, until browned on all sides, about 3 minutes.
- Add kimchi and gochugaru to Dutch oven with pork; cook, stirring constantly, until fragrant, about 1 minute. Add reserved anchovy broth, and bring to a boil over high. Reduce heat to medium; simmer, stirring occasionally, until flavors meld, about 20 minutes. Stir in tofu, scallions, ganjang, and garlic; cook until pork is tender, about 10 minutes. Season with black pepper and salt. Garnish with scallions; serve stew with rice.
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