Korean Kimchi Jjigae – Simple & Spicy Stew
My absolute favorite on cold days is a warming, Korean Kimchi Jjigae that warms body and soul. This traditional spicy stew impresses with the perfect balance of the acidic note of aged kimchi, tender pork belly, and silky soft tofu. As a hobby cook with a fine sense for aromas, I love how the ingredients in this hearty kimchi stew fuse together. Preparation is child's play and guaranteed to succeed, even if you have little experience with Korean cuisine. We skip pre-made pastes entirely and instead rely on high-quality, fresh components that together create a deep, umami-rich taste experience. Imagine the seductive scent wafting through your home while the stew bubbles gently on the stove. It is an uncomplicated soul food that is healthy, quick to make, and perfectly portioned for one person. Grab your wooden spoon and let's conjure up this delicious dish together in your own kitchen – you'll be thrilled at how easy it is to bring the taste of Korea into your home!
Ingredients
Preparation
Cut the pork belly (100 g) into small, bite-sized pieces and the aged kimchi (150 g) into rough strips – this ensures the right bite!
Finely dice the onion (1) and chop the garlic clove (1).
Sear the pork belly (100 g) in a small pot until golden brown, then add the kimchi (150 g) and sauté briefly.
Now add the onion (1), the garlic (1), and the Gochugaru (1 tbsp) to the pot. Stir briefly to let the aromas unfold.
Pour in the water (250 ml) and add the soy sauce (1 tbsp). Let everything simmer over medium heat for about 15 minutes.
Cut the silken tofu (150 g) into large slices and gently place them into the stew so they don't break.
Let the stew simmer gently for another 5 minutes.
Finally, garnish with the sliced spring onion (1) and serve piping hot!
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