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.
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.