Hi guys!
Today I’m going to share my Kimchi Jjigae with Pork recipe! 🙂
This is how I make it most of the time when I’m craving Kimchi Jjigae. There are a couple of types of my favorite Kimchi Jjigae, but today I’m going to show you my all-time favorite, Kimchi Jjigae with Pork!
Please let me know if you want to see other types of my favorite kimchi Jjigae recipes! I would love love to share with you all! 😀
I used pork belly for this recipe because it contains enough fat to stir-fry kimchi in and gives a delicious, deep flavor to Kimchi Jjigae.
Oh, man.
It’s really scrumptious.
If you want to use beef, please feel free to use it! It would be equally delicious! I will recommend beef chuck, boneless short ribs ,or thinly cut brisket(차돌박이/Chadolbaggi).
Just following the direction, nothing would be different. 🙂
To make BOMB.COM Kimchi Jjigae, you will need 2 essential ingredients.
First, deliciously well-fermented Napa Cabbage Kimchi.
If your kimchi is delicious and fermented well, your Kimchi Jjigae is 3/4 of the way there. Yes, it’s that important. It’s Kimchi Jjigae, people!
There is nothing wrong with store-bought kimchi, but it really can’t beat homemade one. If you have time and are willing to give an effort to this, please try to make kimchi at home.
If you would like to, check out my REAL Korean Napa Cabbage Kimchi Recipe.
Second, the STOCK.
Instead of using water or store-bought stocks, make Korean stock that goes perfectly with Korean cuisine. It really makes a huge difference between delicious and authentically delicious.
So if you have time on your hands, please make this stock for any type of Korean soup, stew, or sauce. I always have this stock in my refrigerator, because it’s one of my essential Korean ingredients.
If you want to know how to make Korean stock, please check out my Ultimate Korean Stock recipe!
If you have these two main ingredients, it’s 99.99% likely that Kimchi Jjigae has been done& succeeded.
Hope you enjoy delicious homemade Kimchi Jjigae at home!
Good luck and have fun in your kitchen~!
Kimchi Jjigae with Pork
- Total Time: 35 mins
- Yield: 2 1x
Ingredients
- 6 oz pork belly, cut into bite-sized pieces
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cups well-fermented kimchi, cut into bite-sized size
- 1/2 cup kimchi juice
- 1 1/4 cup ultimate Korean stock
- 8 oz soft to medium firm tofu (approximately 1/4 block), sliced into 1/4” thick
- 1 green onion, sliced diagonally
- 1/2 green chili, sliced diagonally
Get Recipe Ingredients
Instructions
- Heat a ttukbaegi(Korean clay pot) or thick-bottom pot over high heat; add pork belly, season with salt and pepper. Cook for 5 to 6 minutes or until slightly golden brown, stirring occasionally.
- Add the kimchi and cook with the pork belly until it is softly cooked, about 5 minutes.
- Pour the kimchi juice and stock, bring it to a boil. Reduce the heat to medium, cover with a lid, and simmer for 15 to 20 minutes. Stir once in a while.
- Add tofu, green onion, and chili; increase the heat to high and bring it to a boil.
- Serve hot and enjoy with warm cooked rice! 🙂
- Cook Time: 35 mins
10 comments
Yummy! After an absence of a year, I now have a Korean student living with me again and that means I have a very appreciative audience for my experiments with Korean cooking as well as someone who loves spicy food. This one will get sampled very soon. Thank you for all the great recipes and the great instruction.
hahaha Sharing is caring~! Good luck in your kitchen and have fun~! <3
Hi Seonkyoung!
How would this recipe translate to a larger jeongol for the entire family?? Once again thanks for all your hard work (recipes and videos)! I’m an avid fan!
You can do exact same recipe, just x4 or as many as you want!
Can I substitute the Korean stock with another stock?
I love your videos! I keep up with your new ones 🙂
Korean stocky will be the most authentic flavor. However, you can use beef or chicken stock instead. 🙂
I made this using your vegan kimchi recipe (not vegan– just a preference) and the korean stock! It turned out AMAZING! Thank you so much! <3 <3 <3
So happy to hear that!!! YAY~!!
kpop became phenomenal this year, because of the internet, people don’t have the time to go out and just sitting at their phones and computers that is why.
Aloha! I just made this recipe, and I have to say that I really like it. I tagged you on my IG minutes ago. I have a question, is there a way that the jjigae can have a bit more soup? Mine did not have as much soup as I thought it would have. Please advise.