Kimchi Jjigae
Contains soy · sometimes contains gluten, dairy, egg, peanut, tree nut, sesame, shellfish, fish — check the label
Restrictions
ContainssoyIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelgluten (kimchi, kimchi juice) · dairy (kimchi, kimchi juice) · egg (kimchi, kimchi juice) · peanut (kimchi, kimchi juice) · tree nut (kimchi, kimchi juice) · sesame (kimchi, kimchi juice) · shellfish (kimchi, kimchi juice) · fish (kimchi, kimchi juice)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
| 500 g | well-fermented kimchi |
| ½ cup | kimchi juice |
| 300 g | pork belly (sliced) |
| 300 g | firm tofu |
| 1 tbsp | gochugaru |
| 3 clove | garlic |
| 750 ml | stock or water |
| 3 unit | scallions |
Steps
- sear7 minpork beginning to brownCook the pork belly in the stew pot until it renders some fat and begins to brown. This gives the broth body and creates a flavorful medium for frying the fermented kimchi.
- saute6 minkimchi softened and aromaticAdd the kimchi, garlic and gochugaru and cook in the rendered pork fat until the cabbage softens and smells deeply fermented rather than raw. Mature kimchi benefits from this brief frying before dilution.
- simmer20 minkimchi tender and broth integratedAdd kimchi juice and stock or water and simmer until the pork is tender and the broth tastes unified. Do not season heavily at the start; kimchi batches differ dramatically in salt.
- simmer5 mintofu heated throughNestle thick slices of tofu into the stew and simmer gently just until hot. Avoid vigorous stirring after tofu is added so the pieces remain intact.
- top1 minserve bubbling hotFinish with scallions and serve very hot with rice. Taste the broth at the table-ready stage and adjust only if needed; its sour-salty-spicy balance should come primarily from the fermented kimchi.