Kimchi Jjigae

This classic Korean stew stars funky kimchi and fatty pork belly.

Every Korean household has its own recipe for kimchi jjigae. We typically use fatty pork, like pork belly, and render that down a little bit and use that for our broth, but a lot of families use anchovy broth. You could use either one, and then try to use the funkiest kimchi. [Whether homemade or store-bought], the more aged kimchi makes it way better – I prefer kimchi that has been fermenting for at least two weeks, for it to have that sour taste to it.

Kimchi Jjigae

Recipe by David Choi, chef-owner, Seoul Taco

Serves | 2 to 4 |

  • 8 oz pork belly, cubed
  • 2 cups kimchi
  • 8 oz tofu, cubed
  • ½ to 1 cup liquid from kimchi container
  • 3 cups water
  • gochugaru, to taste
  • 1 Tbsp gochujang (optional)
  • 2 to 3 scallions, sliced

| Preparation | In a medium pot over medium-high heat, cook pork belly through, approximately 5 minutes. Increase heat to high and add kimchi; sear, 1 to 2 minutes. Reduce heat to medium and add tofu, liquid from kimchi container and water; cook, 10 to 15 minutes. Add gochugaru and gochujang, if using; cover and cook, stirring occasionally, 10 minutes. Remove from heat and add scallions. Serve with a side of white rice.