Korean
⭐ Highly Rated
25 minmedium
KoreanBrunch
Recipe Story
origins & traditionsKimchi Jjigae is a beloved Korean comfort food that makes an exceptional brunch dish. This traditional stew features aged kimchi simmered with pork belly, soft tofu, and aromatic vegetables in a rich, spicy broth. The longer the kimchi has fermented, the deeper and more complex the flavors become. This one-pot wonder is nutritious, satisfying, and brings together the perfect balance of tangy, spicy, and umami notes. Served bubbling hot in a traditional earthenware pot or heavy pot, it is typically accompanied by steamed rice and various banchan side dishes. The stew is known for its probiotic benefits from the fermented kimchi and provides a protein-rich, warming meal that energizes your day.
Instructions
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Drain the kimchi and reserve the kimchi juice. Roughly chop the kimchi into bite-sized pieces. Slice the pork belly into thin strips and cut the tofu into cubes. Slice the onion and mince the garlic and ginger.
Heat sesame oil in a large pot or Korean earthenware pot over medium-high heat. Add the pork belly strips and cook for 3-4 minutes until they start to brown and render fat.
Add the minced garlic and ginger to the pot and stir-fry for 30 seconds until fragrant. Add the chopped kimchi and stir-fry for 5 minutes, allowing it to caramelize slightly and develop deeper flavors.
Pour in the reserved kimchi juice, add the sliced onions, and cover with water (about 3-4 cups). Add the soy sauce and fish sauce. Bring the mixture to a boil.
Once boiling, reduce heat to medium-low and simmer for 15 minutes to allow the flavors to meld together. Add the tofu cubes gently, being careful not to break them.
Continue simmering for another 10 minutes. Taste and adjust seasoning with additional soy sauce or fish sauce if needed. Add sliced green onions in the last 2 minutes of cooking.
Remove from heat and garnish with additional sesame oil if desired. Serve immediately while bubbling hot with steamed rice on the side.
Kimchi Jjigae Breakfast Stew
4.3 (18)
A hearty Korean kimchi stew with tofu, pork, and vegetables, perfect for a warming brunch. This bubbling hot pot combines tangy fermented kimchi with savory flavors for an authentic Korean breakfast experience.
medium
50 min
4 servings
Ingredients
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Main Ingredients
- 2 cups cabbage, fermented as kimchi, chopped
- 200 grams pork-chops, pork belly, thinly sliced
- 300 grams tofu, firm tofu, cubed
Aromatics
- 1 pieces onions, sliced
- 4 cloves garlic, minced
- 1 teaspoons ginger, fresh, minced
Seasonings
- 2 tablespoons soy-sauce
- 1 tablespoons fish-sauce
- 2 teaspoons sesame-oil
Garnish
- 2 tablespoons cilantro, green onions, sliced
Chef Tips
expert advice•For the best flavor, use well-fermented kimchi that has been aging for at least 2-3 weeks.
•The older and more sour the kimchi, the richer the stew will taste.
•If your kimchi is fresh, you can add a tablespoon of gochugaru (Korean red pepper flakes) for extra depth.
•For a vegetarian version, omit the pork and fish sauce, and use mushrooms and vegetable broth instead.
•You can also add other ingredients like Korean rice cakes, mushrooms, or zucchini.
•If you prefer a thicker stew, add a slurry of cornstarch and water near the end of cooking.
•The stew tastes even better the next day as the flavors continue to develop.
•Traditionally served in individual earthenware pots that keep the stew hot throughout the meal.
