This Korean Kimchi Jjigae recipe is guaranteed authentic. If you love Korean cuisine, and your mouth salivates when entering a fine restaurant that serves this aromatic soup, you will love having this Korean Kimchi Jjigae recipe in your repertoire!
(Photo Attributed to author: by miyagawa)
Korean Kimchi Jjigae Recipe-
Ingredients:
(2 servings)
- ¼ pound of pork belly (or you could substitute canned tuna if you’re not a big pork fan)
- 2 cups of cabbage Kim Chee (use aged Kim Chee if you can, it’s even worth buying some and letting it age for a couple months
- 1 ½ cups of water
- 2 green onions, white parts chopped fine, green stalks cut into 1” long pieces
- firm Tofu, about 12 oz.
- 1 tbsp. of minced garlic
- 2 tsp. of sesame oil
- ½ medium sized onion, diced
- 1 tbsp. of Gochujang chili paste
Directions:
- Chop the green onions, dice the onion, cut the pork belly into bite sized cubes, and also the tofu.
- In a cooking pot, heat some sesame oil to medium high.
- Add in the minced garlic and diced onion.
- Add pork belly and keep cooking until the pink color is gone.
- Now add in the Kim Chee, juices and all, and cook for about 10 to 12 minutes.
- Add in water until you have your desired consistency (very little for stew, more for soup), reduce heat and simmer for at least 30 minutes, even longer is better.
- Lastly, add in the green onions and the tofu, and simmer for 5 to 10 more minutes.
- Note: you can add sugar to taste for a sweeter flavored Korean Kimchi Jjigae.
Note: This recipe is just one of hundreds, taken from our Asian Cuisine pages!
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Hubby and I have taken a liking to Kimchi lately … some Asian friends turned us on to it. So spicy and yummy! Definitely gotta whip up this dish – maybe invite our Korean friends over, eh?
Hey Margo, go for it! And if you follow these instructions, using these exact ingredients (especially the pork belly, if you can get it) I’m sure your Korean friends will find it to be super!
I make this same recipe only add I do (probably not as authentic) is a can of spam cubed and pre cooked in butter. The salty meat takes this over the top. Can add kimchi juices as well. Absolutely yummy!
Tim, that’s an interesting addition to the original dish. I can see where the salty buttery aspect would be very yummy.
I agree with Sun yu Mee, this looks like the real Korean dish, for sure. I also recommend, like you, that you use aged Kimchee. In our house we usually have two big jars of Kimchee, one for consuming now, and the other one we keep in storage for a long time and only bring it out for special dishes on special occasions.
Thanks for the endorsement, Kim, that’s two Koreans who give this version the thumbs-up! 🙂 And hey – good idea to keep one jar of Kimchee in storage for special occasions.
Looks right, Marv! Us Koreans love Kimchi Jjigae, and this recipe is spot on – good job!
Hey thanks for the endorsement, Sun. And trust me, Koreans aren’t the only people who love a delicious bowl of Kimchi Jjigae! 😉