It’s well documented that I love Korean food, I even talked about it in my last blog post (about the best Asian food around Melbourne). One of the dishes I really raved about was Kimchi Jjigae – a Korean stew often made with pork or seafood. It’s a little bit spicy, nice and filling – the perfect winter warmer!
Writing that post reminded me that I had some pictures of a Pork & Tofu Kimchi Jjigae (돼지김치찌개) I made before I left the UK so I thought I’d share the recipe with you. I’m not saying it’s the most authentic but it’s definitely tasty and really suited to this time of year when the weather is cold.
Kimchi is an integral part of Korean life, culture and cuisine and since learning to make it last year, we’ve almost always had a batch in the fridge. This recipe is so warming and even better if you use homemade kimchi although the ready-made stuff these days and it’s just as good.
Serves 2 with rice on the side!
- 300g Kimchi + 100ml juice
- Water – enough to cover the stew by 2cm
- 2 Pork Belly Slices – cut into 1-inch pieces
- 200g Tofu – cut into squares
- x3 sliced spring onions – keep the green tips for garnish
- Sesame oil
- Heat the sesame oil in a cast iron or heavy-based frying pan. Once hot, add the pork belly and allow the fat to render down, turning occasionally.
- Add your spring onions and kimchi, fry for a couple of minutes until softened.
- Add the kimchi juice from the packet or container and stir.
- Pour over enough boiling water to cover the mixture and cook on a low heat for 25 minutes or until the pork is tender.
- Add the tofu for the last 5 minutes of cooking.
- Scatter spring onions on top and serve with steamed rice.
Has this jjigae stew given you a taste for Korean food? Try these recipes:
- Almost Instant Cucumber Kimchi
- Prawn & Kimchi Mandu
- Sundubu jjigae
- Maekjeok – royal BBQ pork
- Kimchi Biscuits from Little Sunny Kitchen
- Pumpkin Kimchi from Kavey Eats
0 Replies to “Pork & Tofu Kimchi Jjigae”
That sounds so good. I don't think I have never tried kimchi or any other Korean food. Time to change this. Thanks for sharing.
I need to make some kimchi sometime soon, I drool whenever I see it!
Sus // roughmeasures.com
Oooh I haven't had Korean food since we moved out of London… this has reminded me to sort that right out!!!! I must have a go at making my own Kimchi 🙂
Thanks Margot, I'd love to see it if you do make it! Let me know!
I know! It's hard to find time because it's a bit of a faff but worth it in the end!
Yeah it's definitely harder to get in some parts of the UK! You must make your own kimchi! Let me know how it turns out 🙂
I love how popular kimchi is now! I have a jar in my cupboard (I'm too scared to make it myself!) so will have to give this a try. 🙂
We love Korean food and i even make my own kimchi (I've got cabbage one and a butternut squash one on the go right now) so a veggie version of this classic stew sounds a proper winter warmer. Lovely
Oh wow this recipe is so easy, definitely bookmarking for a mid-week meal.
I love kimchi – and this sounds like a great dish for winter…
Love kimchi, tofu – hmmmm. I think I've just never had a dish to win me over. Perhaps this is it!!
Looks great!! thank you for loving Korean food! BTW, I just noticed a typo in the Korean name – it's 돼지김치찌게 and not 뒤지김치찌게..but having said that, it's amazing that you even have it in there. Best of luck, JinJoo@kimchimari
대박! Thank you, Dave wrote it, his Korean is a little rusty!