Name: Kimchi Jjigae
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 cups aged kimchi (chopped, with juice); 4 oz pork belly (sliced); 1 tbsp gochugaru (Korean chili flakes); 1 tbsp gochujang; 1 tbsp soy sauce; 1 tsp sugar; 1 tbsp sesame oil; 4 garlic cloves (minced); 2 cups water or anchovy broth; 7 oz firm tofu (cubed); ½ medium onion (sliced); 2 green onions (sliced); Steamed white rice

Spoon Simple

Kimchi Jjigae

A bubbling, spicy stew of aged kimchi, pork belly, and tofu in a rich gochugaru broth. The ultimate Korean comfort food — warming, tangy, and deeply savory.

Prep 10 min

Cook 30 min

Total 40 min

Serves 4

Dinner·Korean·Easy

Ingredients

Step 1 — Build the stew base

2 cups aged kimchi (chopped, with juice)
4 oz pork belly (sliced)
1 tbsp gochugaru (Korean chili flakes)
1 tbsp gochujang
1 tbsp soy sauce
1 tsp sugar
1 tbsp sesame oil
4 garlic cloves (minced)
2 cups water or anchovy broth

Step 2 — Finish and serve

7 oz firm tofu (cubed)
½ medium onion (sliced)
2 green onions (sliced)
Steamed white rice

Instructions

1
Sauté and simmer
Heat sesame oil in a pot over medium heat. Sauté pork belly until lightly browned. Add kimchi, garlic, gochugaru, and gochujang. Stir-fry 3–4 minutes until fragrant.
2
Simmer the stew
Add water or broth, soy sauce, and sugar. Bring to a boil, then simmer 15–20 minutes. Add onion and tofu, cook 5 more minutes.
3
Serve
Taste and adjust seasoning. Garnish with green onions and serve bubbling hot with steamed rice.

Nutrition per serving: 320 cal · 22g protein · 14g carbs · 20g fat · 3g fiber

For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.