Kimchi Jjigae
Chef Esther’s spin on a classic kimchi jjigae is a probiotic powerhouse. Pork belly and tofu are seared and stewed alongside homemade kimchi, creating a vibrant broth as they simmer together. Spooned atop fresh rice and a runny egg, Kimchi Power is a no-waste dinner perfect for anyone seeking a bite of Korean comfort.
Servings: 4
Ingredients
Kimchi Jjigae
- 2 Tbsp unsalted butter
- 1 Tbsp minced garlic
- 8 oz pork belly or shoulder cut into 1-inch pieces
- 2 cups coarsely chopped kimchi with juices
- 2½ cups water
- 8 oz firm tofu drained and cut into bite-sized cubes
- 1 Tbsp fish sauce
Plating
- 2 scallions coarsely chopped, white and green parts
Instructions
Kimchi Jjigae
- Melt the butter in a medium saucepan over medium heat, add the garlic and cook for 30 seconds. Add the pork belly and cook until fat has rendered and no longer looks raw on the sides, about 4 minutes.
- Stir in the kimchi, raise the heat to medium-high and cook until the kimchi starts to caramelize around the edges, 4-5 minutes.
- Stir in water, bring to a boil, then reduce the heat to medium. Simmer on low for 20-25 minutes or until the stew has thickened (it should not look soupy) and the pork is cooked through and slightly tender, though still chewy.
- Add tofu and fish sauce and simmer until the tofu is hot, about 3 minutes.
Plating
- Top with scallions before serving.
