Kimchi Jjigae Recipe – Korean Kimchi Stew with Pork or Tuna (김치찌개)

How I cook it

1. 1.

   3:00Start

   Slice the onion. Depending on its size, use half an onion to one whole onion.

2. 2.

   5:00Start

   For the pork version, add a little neutral oil to a pot. Briefly sauté the onion, then cut 200–300 g pork into bite-sized pieces and brown it together with the onion. If using pork belly, you can also sear it in one piece first and slice it afterward.

3. 3.

   2:00Start

   Add 500 g Jongga Pogi Kimchi and briefly mix it with the onion and pork. Do not fry it for too long; it should just combine well.

4. 4.

   Add about 10 g sugar, roughly one Korean spoonful. Stir briefly.

5. 5.

   1:00Start

   Pour in 800 ml water or, if you have it, rice water. Rice water gives the stew a slightly rounder flavor.

6. 6.

   15:00Start

   Boil the stew over high heat for about 15 minutes.

7. 7.

   30:00Start

   Reduce the heat to medium-low and simmer for another 30 minutes, until the flavor becomes deep and well-rounded.

8. 8.

   2:00Start

   Serve hot with rice. If you use much more than 300 g pork, the dish becomes more like Kimchi Jjim, a braised kimchi dish, rather than a classic stew.