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Greatest plates · Main
Kimchi Jjigae with Pork and Tofu
A bubbling, deeply savoury Korean stew of well-fermented kimchi and pork belly simmered with silken tofu, finished with spring onion and served over steamed rice. Sour, spicy and rich — proper comfort food in a single pot.
Serves 4Prep 15 minCook 30 minPork
Containsgluten · soy · sesame
Protein 13%Carbs 30%Fat 57%
About 1037 kcal a serve — 33 g protein, 76 g carbs, 66 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Cook the rice
riceRinse the jasmine rice until the water runs clear, then cook with 450 ml water in a covered pot or rice cooker until tender, about 12–15 minutes. Rest covered while you make the stew.
In the rice potRice →
12–15 min
Brown the pork
brownHeat sesame oil in a heavy pot over medium-high heat. Add the pork belly and cook until it releases its fat and starts to colour, about 5 minutes.
In the potStew →
5 min
Add aromatics and kimchi
sauteAdd the onion and garlic and cook for 2 minutes until fragrant. Stir in the chopped kimchi and cook for 4–5 minutes so it softens and deepens in colour.
In the potStew →
6 min
Season the base
seasonStir in the gochugaru, gochujang, soy sauce and sugar, coating the pork and kimchi well.
In the potStew →
1 min
Simmer
simmerPour in the water and any reserved kimchi juice. Bring to a boil, then reduce to a steady simmer and cook for 15 minutes until the pork is tender and the broth is rich.
In the potStew →
15 min
Add tofu
tofuNestle the tofu slabs into the stew and simmer gently for 5 minutes to heat through without breaking them up.
In the potStew →
5 min
Finish and serve
finishScatter the sliced spring onions over the bubbling stew. Serve hot in bowls with steamed rice on the side.
In the potStew →
1 min
Cook's noteUse kimchi that is properly sour and fermented — fresh kimchi won't give the same depth. Adjust the gochugaru up or down to suit your heat tolerance.
Estimated per serve
1037 kcal · 33 g protein · 76 g carbs · 66 g fatestimates, within ~10%
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