Kimchi Jjigae (Kimchi Stew) Hot-Pot Style
A hot-pot-style kimchi jjigae brewed clean and refreshing with anchovy broth and salted fermented shrimp, without stir-frying the meat first.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Without stir-frying the meat separately, aged sour kimchi and pork belly are simmered gently in anchovy broth. Seasoned cleanly with salted fermented shrimp, it features a clear, refreshing broth just like a hot pot. Thick tofu and tender kimchi come together for a light and comforting meal.
- Servings
- 3–4 servings
- Cook time
- 25 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Aged sour kimchi400 g
- Pork belly250 g
- Tofu1 pack, 300 g
- Onion1/2
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)1
- Anchovy broth5 cups
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Salted fermented shrimp (saeujeot)1 tbsp
- Trim the fat from the pork belly so it isn't greasy, then season it by mixing with 1/2 tsp minced ginger, 1 tbsp mirin (cooking rice wine), and a little ground black pepper to remove any gamey odor.
- These are the most basic ingredients for kimchi jjigae; feel free to add more ingredients you like according to your taste.
Steps
Prepare the ingredients
Aged sour kimchi, pork belly, onion, large green onion, and tofu.
I prepared the most basic ingredients for kimchi jjigae. You can add more ingredients you like here.
Slice the ingredients
I cut the tofu into large, thick slices to give it a hot-pot feel.
Slice the onion, large green onion, and Cheongyang chili pepper as well.
For the pork, I prepared pork belly and trimmed away the fat so it won't be greasy.
To remove any gamey odor, mix it with 1/2 tsp minced ginger, 1 tbsp mirin (cooking rice wine), and a little ground black pepper.
Layer the ingredients
Place the pork, onion, and aged sour kimchi in a hot-pot pot.
Pour in 5 cups of anchovy broth.
I used only anchovy broth for the liquid to give it a refreshing taste.
If you want a richer broth, you can add 1/2 cup to 1 cup of kimchi juice instead, reducing the broth by that same amount.
Simmer
Turn the heat up to high, and once it starts boiling vigorously, lower the heat and simmer gently for over 20 minutes.
Since the meat is not stir-fried first, simmer thoroughly so the kimchi becomes tender and the rich, savory flavor of the meat infuses well into the broth.
Taste the broth and season with 1 tbsp salted fermented shrimp (saeujeot), then add the tofu, large green onion, Cheongyang chili pepper, and gochugaru (Korean chili flakes). Simmer for about 5 more minutes so the flavors soak into the tofu and blend well with the aroma of the green onion and chili.
Finish
Just looking at it makes it seem refreshing and appetizing.
Because I cooked it in an earthenware pot, it keeps bubbling for a while even after taking it off the heat.
Ppunwife's tips
- If you want a richer broth, you can add 1/2 cup to 1 cup of kimchi juice instead, reducing the broth by that same amount.
- Since the meat is not stir-fried first, simmer thoroughly so the kimchi becomes tender and the rich, savory flavor of the meat infuses well into the broth.
FAQ
What should I do if I want a richer broth?
You can achieve a richer broth by reducing the amount of anchovy broth and adding about 1/2 cup to 1 cup of kimchi juice instead.
Is there a trick to eliminating the gamey odor from pork?
Trim excess fat from the pork belly and toss it with minced ginger, mirin, and ground black pepper before adding it to reduce any unwanted odors.
What ingredients are good to add when eating with children?
Depending on your preference, adding ingredients like Spam, sausages, or ramen noodles lets you enjoy it like budae jjigae.
Can I use cuts other than pork belly? AI-generated
Generally, you can use other cuts of pork such as pork shoulder or front leg meat without any problem.
