1
Slice the half onion into thick strips on a cutting board.
Kimchi Jjigae (Kimchi Stew)
A must-have Korean dish featuring a spicy, refreshing broth combined with tender pork neck.
KoreanSoup & Stew
⏱️ 10 min total📝 15 steps
What You'll Need
Kimchi1/4 head
Pork neck360g
Tofu for stew300g
Onion1/2 piece
Green onion1 stalk
Kimchi brine150mL
Water400mL
Cheongju (refined rice wine)3 tbsp
Sesame oil2 tbsp
Tuna fish sauce2 tbsp
Red chili powder2 tbsp
Minced garlic1 tbsp
Sugar1 tbsp
Coin-type stock cube2 pieces
Black pepper3-4 dashes
Instructions
2
Cut the green onion stalk in half lengthwise and slice into 3-4cm lengths.
3
Cut the 300g of stew tofu into bite-sized pieces.
4
Remove the core from the 1/4 head of kimchi and cut into bite-sized pieces.
5
Cut the 360g of pork neck into bite-sized pieces.
6
Add 2 tbsp of sesame oil to a pot and stir-fry the pork neck.
7
Add 3 tbsp of Cheongju to the pork neck to remove any gamey odor and stir-fry well.
8
Once the pork neck is browned, add the sliced kimchi.
9
After adding the kimchi, drizzle a little more sesame oil and stir-fry the kimchi and meat together.
10
Add 1 tbsp of minced garlic, 2 tbsp of red chili powder, 1 tbsp of sugar, and 2 tbsp of tuna fish sauce to season.
11
Pour 150mL of kimchi brine and 400mL of water into the pot.
12
Add the onion and 2 coin-type stock cubes, then boil over high heat.
13
Once the broth boils, reduce to low heat and simmer for about 10 minutes.
⏱️ 10m 0s14
Add the sliced tofu and green onion to the pot.
15
Finish by seasoning with 3-4 dashes of black pepper and boil for one more minute.