Kimchi Stew with Pork Belly and Tofu (Kimchi-jjigae)
Kimchi stew (Kimchi-jjigae) is a classic Korean dish consisting of pork belly, sautéed with the garlic until browned and cooked in the kimchi, kimchi juice, pork broth and tofu.
Course Main Course
Cuisine Korean
Keyword kimchi, korean, pork, stew, tofu
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4servings
Calories 344kcal
Author Liza Agbanlog
Ingredients
8ozpork belly, skin removed
8ozfirm tofu, drained
1 to 2cupscabbage kimchi, drained with juice reserved
1tbspvegetable oil
2clovesgarlic, chopped
3 ½cupspork broth or water
Salt or soy sauce, to taste
Chopped green onions, for garnish
Steamed rice, for serving
Instructions
Prepare the main ingredients by slicing the pork belly into thin strips, the tofu into 1-inch cubes and the kimchi into bite-sized pieces. Set them aside.
Using a pot, heat the oil over medium-high heat. Add the garlic and sauté for 20 seconds. Add the pork belly and sauté until browned and no longer pink, about 3 minutes. Add the kimchi, reserved juice and broth. Bring to a boil.
Reduce the heat to medium and simmer, covered until pork is tender, about 15 minutes.
Add the tofu and cook until heated through, about 3 to 5 minutes. Season to taste with salt or soy sauce. Garnish with green onions.