Description
Grandpa’s Jjigae is a hearty and flavorful Korean kimchi stew featuring tender pork belly, tofu, and a medley of vegetables simmered in a savory and slightly spicy broth made with anchovy stock, gochugaru, and gochujang. This comforting dish highlights the deep umami flavors of fermented kimchi combined with the richness of pork belly, perfect for a warming meal served alongside steamed rice.
Ingredients
Scale
Meat and Protein
- 8 ounces pork belly, sliced into bite-size pieces
- 1 cup firm tofu, cubed
Vegetables
- 1/2 yellow onion, sliced
- 1 small zucchini, sliced
- 2 small potatoes, diced
- 2 sliced green onions
Condiments and Seasonings
- 1 cup kimchi, chopped with some juice
- 4 cloves garlic, minced
- 1 tablespoon gochugaru (Korean red chili flakes)
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids
- 3 cups anchovy stock or water
Instructions
- Cook Pork Belly: Heat a medium pot over medium heat and add the pork belly. Cook until the pork renders fat and begins to brown, developing a rich base flavor for the stew.
- Sauté Aromatics: Add the minced garlic and sliced onion to the pot. Cook together for about 2 minutes until fragrant and slightly translucent.
- Add Seasonings and Kimchi: Stir in the chopped kimchi with its juice, gochugaru, gochujang, soy sauce, and sesame oil. Cook for an additional minute to deepen the flavor profile.
- Simmer Broth and Potatoes: Pour in the anchovy stock or water and bring the stew to a gentle boil. Add the diced potatoes and cook for 10 minutes, allowing them to soften and absorb flavors.
- Add Zucchini and Tofu: Add the sliced zucchini and cubed tofu into the pot. Continue simmering for 8 to 10 minutes until the vegetables are tender and the broth is rich and flavorful.
- Season and Garnish: Taste and season the jjigae with salt and black pepper to your liking. Sprinkle sliced green onions on top before serving for a fresh finish.
Notes
- Use well-fermented kimchi to achieve the most authentic and robust flavor in the stew.
- If you prefer a spicier jjigae, increase the gochugaru or add a spoonful of chili crisp for extra heat.
- Serve the stew hot with steamed rice and additional kimchi on the side for a complete Korean meal experience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
