🇰🇷 South Korea recipe
Kimchi Jjigae
A comforting, deeply flavored Korean stew built on well-fermented kimchi and pork belly, simmered until the flavors meld into a rich, spicy, tangy broth. This is quintessential Korean home cooking at its finest, best enjoyed with a steaming bowl of white rice.
Prep15 mins
Cook40 mins
Serves3
Difficultyeasy
Ingredients
- 300 g well-fermented napa cabbage kimchi, roughly chopped
- 200 g pork belly, sliced into bite-sized pieces
- 200 g firm tofu, cut into 2 cm cubes
- 1 medium onion, sliced
- 2 green onions, cut into 5 cm lengths
- 3 cloves garlic, minced
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp gochujang (Korean red pepper paste)
- 1 tbsp soy sauce
- 1 tsp sugar
- 80 ml kimchi brine
- 500 ml water or anchovy broth
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 320
- Protein
- 20 g
- Carbs
- 14 g
- Fat
- 20 g
