How to make it
4 steps. Take it one step at a time.
Combine the sliced pork belly and the aged kimchi
In a pot, combine the sliced pork belly and the aged kimchi. Sauté over medium heat until the pork is no longer pink and the kimchi begins to soften.
5 minAdd the sliced onion, minced garlic, gochugaru, soy sauce, and sugar
Add the sliced onion, minced garlic, gochugaru (red chili flakes), soy sauce, and sugar. Pour in the water or anchovy broth.
Bring the stew to a boil
Bring the stew to a boil over high heat, then reduce the heat to medium-low and let it simmer for about 20 minutes to allow the flavors to meld and the kimchi to become tender.
20 minAdd the sliced tofu and green onions
Add the sliced tofu and green onions. Simmer for another 5 minutes until the tofu is heated through. Serve hot with steamed rice.
5 min
A little kitchen wisdom
The key to a great Kimchi-jjigae is using well-fermented (sour) kimchi. If your kimchi is fresh, the stew will lack depth. You can add a splash of vinegar if your kimchi isn't sour enough.
